Mini Cheesecake with Raspberry Mousse and Philadelphia Original
No-bake mini cheesecakes in small molds, layering a vanilla cream cheese base with a raspberry mousse, decorated with fresh raspberries.
🍽️ Makes 6
Ingredients
| 375 g | Philadelphia Original | |
| 125 g | yogurt | |
| 10 g | gelatin | |
| 200 ml | liquid cream 30% | |
| 50 g | powdered sugar | |
| 1 | vanilla pod | |
| 125 g | raspberry mousse (fresh or frozen raspberries, strained through a sieve) | |
| 3 tbsp | 45 ml | raspberry jam or jelly (seedless) |
| 1/2 cup | 120 ml | water |
| — | fresh raspberries for decoration |
Instructions
- Soak the gelatin in a little water and leave it to swell for about 5-6 minutes.
- In a small saucepan combine the cream, powdered sugar and vanilla and bring to the boil. Remove the mixture from the heat and add the swollen gelatin. Stir until it dissolves completely. Leave the mixture to cool.
- Put 1/2 cup of water on the heat and add the raspberry jam or jelly, stirring until it dissolves completely, without boiling it.
- In a separate bowl combine the Philadelphia Original and the yogurt until smooth. Divide the mixture into two parts.
- To one half add the mixture with the vanilla and gelatin, and to the second – the raspberry jelly or jam.
- Prepare 6 molds about 7 cm in diameter. First pour in the mixture with the cream and place the molds in the freezer for 20 minutes. Then take them out and pour the raspberry mixture on top. Put the finished cheesecakes in the fridge for at least 3 hours.
- Before serving, decorate with fresh raspberries.