Donna Hay's Dessert Recipe
Vanilla Raspberrie Cheesecakes
Place the biscuits in the bowl of a food processor and process until they resemble fine breadcrumbs. Add the butter and stir until well combined.
Cut 4 strips of non-stick baking paper and use these to line the bases of 4 x ½ cup-capacity (125ml) lightly greased muffin tins). Press the biscuit mixture into the tins and refrigerate for 30 minutes or until firm.
Place the cream cheese, icing sugar, vanilla and cream in the bowl of an electric mixer and beat for 8–10 minutes or until light and smooth. Set aside.
To make the marinated raspberries, place the raspberries, wine and sugar in a bowl and mix to combine. Set aside for 10 minutes to marinate. Remove the biscuit cases from the tins using the paper strips. Spoon the cream cheese mixture into the cases and top with the marinated raspberries to serve. Serves 4.
+ You could also use thawed frozen raspberries in this recipe.