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
- 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.
- Combine the soft cheese, yoghurt and icing sugar,
distribute evenly on top of the müesli crusts, cover
and chill for approximately two hours.
- 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
Raspberry cheesecakes
25 min
https://www.bio-familia.com//ch_de/assets/Image/Rezepte/himbeer-cheesecakes.jpg
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,
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