Mini Raspberry Cheesecakes

8 ingredients
7 steps

Ingredients

  • 16 sweet pastry cases
  • 425g can raspberries, drained
  • 250g block PHILADELPHIA Cream Cheese, softened
  • 1 tablespoon lemon juice
  • grated rind of 1 lemon
  • 1 egg, lightly beaten
  • 2 teaspoons vanilla essence
  • icing sugar, to dust

Directions

  1. 1
    Bake the pastry cases at 200C for 5 minutes.
  2. 2
    Allow to cool.
  3. 3
    Spoon the berries into each pastry case.
  4. 4
    Combine the remaining ingredients and mix well until smooth, then spoon evenly over the berries.
  5. 5
    Bake at 180C for 20-25 minutes or until filling is set and pastry is golden.
  6. 6
    Allow to cool.
  7. 7
    Dust with icing sugar before serving.

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