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Raspberry Cheesecake Pots

Raspberry Cheesecake Pots


  • 2 digestive biscuits
  • 250g quark
  • 150g frozen raspberries
  • 100g light soft cheese
  • 2-4 tbsp icing sugar


  1. Crush the biscuits and spoon the crumbs into the bases of 4 glasses, pressing them down.
  2. Beat the quark and soft cheese together and stir in 2 tbsp of icing sugar.
  3. Add the raspberries by squashing them into the mixture. Do a taste test to check the sweetness and add more icing sugar if needed.
  4. Spoon the mixture on top of the biscuit crumb bases and smooth flat. Decorate with a few extra raspberries and chill in the refrigerator until ready to eat.


Try different frozen fruits, strawberries, blackberries or mango!

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