Himbeer-Cheesecakes - bio-familia
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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)


Ingredients


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


Method

  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