This Raw Raspberry Cheesecake is a sweet and deliciously creamy dessert with loads of fresh raspberries! It’s also quick and easy to make! Perfect for all you lazy mums – like me!
Melt the gelatin in a hot water. Make sure that it is fully dissolved. Set aside and let it cool.
Brush a small spring form pan with melted butter. Add together the crushed biscuits, melted butter and cinnamon. Press into the tin firmly and chill in the refrigerator for ten minutes.
Blend together the cream cheese, condensed milk, sugar, gelatin mix and vanilla essence. Pour into the chilled base. Place 1/2 raspberries into the mixture and swirl around with a spoon. Place the remaining raspberries and fresh mint leaves on top.
Refrigerate for 4 hours.
Serve immediately after removing from the refrigerator. Enjoy!
Recipe Hints and Tips:
- You could substitute the raspberries for any other berries.