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Raspberry and cheesecake verrine

Recipe image Raspberry and cheesecake verrine

Description

Dive into a moment of pure indulgence with this raspberry and cheesecake verrine 🍰🍇! An explosion of flavors on the palate, with crunchy, creamy and fruity layers. A fresh, quick, no-bake dessert that will amaze your taste buds and your eyes! 😍✨

20 min

PT0H20M

Easy

Preparation

20 min

PT20M

Resting

2h

PT2HM
Ingredients
3.50 $
1verrines

For decoration

For the cheesecake layer

For the raspberry compote

For the crunchy base

Utensils
Image de l'ustensile
Verrines or small glasses
Image de l'ustensile
Bowl mixing
Steps
  1. 1

    Crumble the cookies into a bowl.Mix the cookie crumbs with the melted butter to a sandy consistency.Spread the mixture over the bottom of the verrines and press down well with the back of a spoon.

  2. 2

    In a bowl, mix the cream cheese with the crème fraîche, sugar and vanilla extract until smooth.Spread this mixture over the crunchy base in the verrines.

  3. 3

    In a saucepan, heat the raspberries with the sugar and lemon juice over medium heat for about 5-10 minutes, until compote-like.Leave to cool for a few minutes before pouring over the cheesecake layer.

  4. 4

    Spread the raspberry compote over the cheesecake layer.Garnish with fresh raspberries and mint leaves if desired.Place the verrines in the fridge for at least 2 hours before serving, for a better hold.

Tip

For an even more gourmet touch, add white chocolate chips to the top of the verrines before serving 🍫!

Recipe Information
Nutri-Score A
Écoscore C
Nutritional Information
Calories 250 kcal
Fats 15 g
Proteins 4 g
Carbohydrates 25 g
Fiber 3 g
Minerals 50 mg

Seasonal all year round!

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