Mini gluten free chocolate & raspberry cheesecakes

Raspberry Cheesecake (makes 8 jars)

Ingredients

• 8 gluten free chocolate digestive biscuits
• 100g unsalted (sweet) butter
• 400g cream cheese
• 600ml double (heavy) cream
• 6 tbsp icing sugar
• Juice of 1/2 lemon
• 1 tbsp vanilla essence
• 200g raspberries
• 2 tbsp caster sugar
• 1 tbsp water
• 1 gelatine leaf soaked in a bowl of water

What you will need

• Small glass jars

Cooking instructions

1. Place digestives in a bag and crush by rolling a rolling pin back and forth over the bag until you are left with crumbs
2. In a small saucepan, melt the butter, remove from heat and stir in digestive crumbs
3. Divide crumb mixture between the jars and press down lightly with the end of a wooden spoon or teaspoon
4. Whip double cream until stiff peaks form
5. In a separate bowl whisk cream cheese, icing sugar, lemon juice and vanilla extract until smooth
6. Fold whipped cream into cream cheese mix
7. Fill biscuit based jars with cream cheese mixture
8. Place in fridge
9. Blend raspberries in a blender until you have a puree
10. Place raspberries, water and sugar in a pan and heat on medium heat until sugar has dissolved
11. Remove from heat and add gelatine leaf, stir until dissolved
12. Place in cup to cool
13. Spoon raspberries mix on to individual cheesecakes
14. Leave in fridge until ready to serve

Have a sweet day!