7 Img 2112 Min

Raspberry cheesecake

2535 Min

This dessert tastes as delicious as it looks. Our raspberry cheesecake is prepared in a jar and can be layered in no time at all. Perfect for the whole family on warm summer days!

Ingredients 4 Portions

  • 80 gcookies, shredded
  • 50 gbutter, molten
  • 1 tspfresh lemon zest
  • For the filling:

    • 200 gcream cheese
    • 100 ggreek yogurt
    • 250 gcream
    • 60 gpowdered sugar
    • 1.5 tspagar-agar
    • 1 tbspwater
    • 1 Pkg.Bourbon Vanilla Sugar
  • For the raspberry sauce:


  1. 1

    Firstly, mix the ground biscuits, lemon zest and butter in a bowl. Then spread over the bottom of four glasses.

  2. 2

    Place the cream cheese, Greek yoghurt, 150 ml of whipping cream and sugar in another bowl and mix for three minutes. Mix the agar-agar and water in a bowl. Heat the remaining whipping cream to a temperature of 85 °C (do not boil). Then add the agar-agar and mix. Pour the whipped cream and agar-agar mixture into the bowl with the cream cheese and mix for one minute. Spread onto the biscuit bases and place in the fridge while you prepare the raspberry filling.

  3. 3

    Now place the raspberries and sugar in a pan and cook over a low heat for about 15 minutes, stirring occasionally. Then mix the agar-agar and water in a bowl and add to the raspberries. Remove from the heat, leave to cool for five minutes, and spread over the cream cheese. Place in the fridge for a few hours and serve with fresh raspberries.

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