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!
Method
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Melt the gelatin in a hot water. Make sure that it is fully dissolved. Set aside and let it cool.
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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.
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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.
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Refrigerate for 4 hours.
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Serve immediately after removing from the refrigerator. Enjoy!
Recipe Hints and Tips:
- You could substitute the raspberries for any other berries.
