These perfect little pots of joy are just the thing to finish any dinner party or even added to a truly spectacular afternoon tea for Mother's Day
Made using our own fabulous Raspberry & White Chocolate Frosting Spread and served in individual glasses, they are a really elegant finish to any meal but are super simple to make. No baking is required and can be adjusted to suit any taste.
Just the thing to spoil our marvellous Mum’s this Mother’s Day.
Ingredients
Begin by combining the butter, biscuits, and Greek yoghurt in a bowl with a stick blender. Once these are combined but not overly blitzed take 4 tumbler glasses and add a layer of the cheesecake vase mixture to each glass.
Pop this in the fridge for 30 minutes to set slightly
Next take your jar of Skinny Bakery White Chocolate and Raspberry Frosting Spread and separate evenly between each tumbler. This equates to about 4 tbsps for each cheesecake but you can obviously use more or less depending on how decadent you would like your cheesecakes to be.
Pop back in the fridge and chill for a further 30 minutes
Next add the raspberries to apan (keeping some back for decoration) and heat on medium heat till they start to break down. You may need to add a little water but not too much as you don’t want this to be overly liquid. Add the honey to taste but the contrast of sharp fruit to our deliciously decadent Frosting Spread is truly wonderful.
Once the raspberries have completely broken down to more of a liquid use a fine mesh sieve to strain the fruit to remove the seeds.
Spoon the raspberry sauce onto the top of the cheesecakes and return to the fridge to set for an hour.
Once ready to serve decorate with the remaining raspberries and shaved curls of white chocolate.
Enjoy x
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