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Mini Raspberry Compound Cheesecakes

Ingredients

Instructions

  1. Crush the biscuits and mix with melted butter. Press into mini moulds to form the bases.
  2. Mix the cream cheese, sugar, egg, cream, starch and vanilla until smooth.
  3. Fold most of the raspberry compound buttons into the filling and divide over the bases.
  4. Bake at 160°C for 25 minutes, then let cool to room temperature.
  5. Refrigerate for at least 4 hours. Decorate with melted raspberry compound and fresh raspberries.

Serving suggestion

Serve cold with fresh fruit.