Raspberry lemon cheesecake cups

Raspberry lemon cheesecake cups Easy Food
Serves 8
90g almond biscuits, crushed
30g butter, melted
100g cream cheese
2 tbsp icing sugar
1 tbsp lemon juice

For the raspberry sauce:
60g raspberries
1 tbsp icing sugar
1 tsp lemon juice
  1. Mix the crushed biscuits and melted butter until all the biscuits are moist, then press the mixture firmly into the bottom of eight serving glasses.
  2. Beat together the cream cheese, icing sugar and lemon juice until fluffy. Spoon into each of the dessert glasses, smoothing the top as much as possible.
  3. Combine the raspberry sauce ingredients in a food processor and purée until smooth. Strain the mixture through a mesh sieve to remove any seeds or pulp. Top each glass with a layer of raspberry sauce and refrigerate for at least one hour to set.

Per serving: 141kcals, 10.4g fat (4.9g saturated), 10.6g carbs, 3.3g sugars, 2.1g protein, 1g fibre, 0.064g sodium