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
2h
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.
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.
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.
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 🍫!
Seasonal all year round!
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