Frozen Mini Cheesecakes with Fresh Raspberries

You need: 1 package of Mini Croustades (24 pieces)

Ingredients:

400 g cream cheese
4 eggs
150 ml heavy cream (whipping cream)
50 ml granulated sugar
1 tsp vanilla sugar
Fresh raspberries (24 pieces)
Lemon balm leaves
4 digestive biscuits

Tip: Always start by picking out all the ingredients and tools you need.

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STEP 1

Separate the eggs into yolks and whites in separate bowls. Whip the egg whites until stiff peaks form.
In another bowl, whisk the egg yolks with vanilla sugar and granulated sugar until fluffy.
Add the cream cheese and stir until smooth.

STEP 2

Lightly whip the cream in a new bowl. Gently fold the cream and then the egg white foam into the cream cheese mixture. Crush the digestive biscuits and place a small spoonful of crumbs at the bottom of each Croustade. Pipe the cream cheese mixture into the Croustades.

STEP 3

Place the filled shells in a lidded container and freeze for about 4 hours or longer.
Remove the mini cheesecakes about 10–15 minutes before serving.
Garnish with a few lemon balm leaves and a fresh raspberry.

Ready to serve.

Enjoy!

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