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Raspberry cheesecakes

Raspberry cheesecakes Image © Betty Bossi

Preparation time: approx. 25 minutes
Chill: for approximately 2 hours
Serves 4 (100 ml portions)


80 g familia crunchy müesli (e.g. Berry Crunch)

20 g butter, melted and cooled off

200 g soft cheese (e.g. Philadelphia Greek Style)

180 g plain yoghurt

50 g icing sugar

250 g raspberries

1 tbsp icing sugar

1 organic lemon, a bit of lemon zest and 1 tbsp lemon juice


  1. Put the crunchy müesli into a plastic bag and crush with a rolling pin. Add the melted butter, divide the mixture between the four glasses, press down with a spoon until flat and then place the glasses in the refrigerator.
  2. Combine the soft cheese, yoghurt and icing sugar, distribute evenly on top of the müesli crusts, cover and chill for approximately two hours.
  3. Blend half of the raspberries with the icing sugar, lemon zest and lemon juice, press through a sieve, and distribute on top of the cheesecakes. Garnish with the remaining raspberries.

Nutrition facts per portion

336 kcal

Fat 15 g

Carbohydrates 38 g

Protein 9 g