Low Fat Raspberry Cheesecake


300g Low Fat Cream Cheese
15-18 Ritz Biscuits
1 Tin Raspberries/Fresh Raspberries
2 Tbsp Powdered Sugar
1 Tsp Vanilla Essence

  • Place the Ritz biscuits into a food bag and crush.
  • Place in a dish evenly.
  • If you want less of a soft texture base you can melt 1-2 tsp of butter into the crushed Ritz biscuits and leave for 5-10 minutes.
  • In a bowl mix the cream cheese, powdered sugar and vanilla essence well.
  • Gently spoon the cheese cake mixture onto the crushed ritz biscuits and spread evenly.
  • Place cheesecake into fridge for approximately 30 minutes.
  • Drain off tinned raspberries - place across the top of your cheese cake.
  • Cover with plastic wrap and place in the fridge

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