Although the holidays are going to be in a smaller group that doesn't mean we should treat it lightly. We're all looking for something festive but yet it's not to feed a crowd.
And I've got a super easy recipe that's perfect for that. Drum rolls for these easy raspberry cheesecake shots, please!
They look so elegant that your guests wouldn't believe how easy they are. You got this crunchy texture coming from the cookie crumbs followed by a super creamy lemony cheesecake layer. Then comes this ridiculously easy homemade raspberry coulis and oh la la!
- Size - this small batch dessert is perfect for a small family or group of friends (or enemies? - I'm a lover, not a fighter, it's the holiday guys!)
- Level - super easy with just a handful of basic ingredients
- Occasion - fantastic for the holidays, any celebrations or hey, during the weekends when you want to look fancy without even trying
Lets Talk Ingredients
Raspberry - fresh or frozen, they both work wonderfully in this.
SUBSTITUTION: Use other types of berries like blackberries, blueberries or strawberries. Coulis cooking time varies depending on berries type. Strawberries will take a few minutes longer to thicken.
Cream cheese - full fat, please. Nothing of light or whipped ones.
Whipping cream - minimum 35% fat, regardless of its name (heavy cream, double cream etc).
Lemon zest - try very hard not to skip it as it makes such a huge difference. Make sure to grate only the thin outer yellow zest, not the white skin under it as it will leave a bitter taste.
How Far In Advance Can I Make This?
We all know during the holidays we're like an octopus in the kitchen, juggling and cooking every single thing while trying to figure out what plates go with what table runner.
I'm here to make your octopus life easier by explaining when should you prepare this dessert.
If you want to make this dessert in advance I suggest you divide it into parts. You can make the cookie crumbs and raspberry coulis a week ahead. Keep the crumbs in an air-tight container and the coulis in the fridge.
The day you plan to serve, in the morning, you can make the cheesecake cream and assemble the dessert that needs at least two hours in the fridge to set, preferably four.
I recommend doing it this way because raspberries tend to bleed into the white cheesecake with time, making it look less elegant. Also, the cookie base starts to separate from the cream creating a gap.
But if you don't mind all this, just cosmetic, you can make the full dessert up to three days in advance.
TIPS: Drizzle the raspberry coulis topping (last layer) just before serving to avoid it bleeding into the white cheesecake. One raspberry (fresh or frozen) and a mint leaf on top lend in the fancy look.
More Smaller Servings Desserts
Easy Raspberry Cheesecake Shots
- some cookies crumbs , use your favourite cookies
- 2 cup raspberries (250 g), fresh or frozen
- ⅓ cup granulated sugar (65 g)
- 2 tablespoon lemon juice
- 12 oz full fat cream cheese (340 g), room temperature
- ½ cup powdered sugar (60 g)
- 1 tablespoon lemon zest
- ⅓ cup whipping cream, min 35% fat (80 ml), chilled
- Add all ingredients into a pan and cook on medium heat until the mixture slightly thickens. Stir now and then using a wooden spoon, press and break the raspberries as you go. Cool completely before using.
- Add cream cheese into a bowl and whisk until fluffy using a handheld whisk. Now add in powdered sugar and lemon zest and mix well. Set aside.
- Into another bowl, add in whipping cream and whisk until stiff peaks. Pour the whipped cream into the cream cheese bowl and gently fold everything together using a rubber spatula. Place in a piping bag with your favourite nozzle.
- Spoon some cookie crumbs into 5 glasses of ½ cup (125 ml). Now pipe in a layer of cheesecake. Spoon the raspberry coulis on top and followed by another layer of cheesecake.
- Chill in the fridge for 4 hours. Just before serving, drizzle some raspberry coulis on top and finish off with one raspberry and one mint leaf on top of each glass. Serve and enjoy!