These gluten-free no-bake no-chill mini raspberry cheesecakes are the perfect dessert for a dinner party. They don’t take long to make and really look and taste like you’ve spent hours on them when they’re actually very easy to put together.
I don’t usually ‘do’ dessert. I’m much more a cheese or coffee kinda guy.
Mrs Romance, on the other hand, is mad for sweets. She’ll even skip straight to the back of the menu before she’s even thought about entrées or mains.
So I was feeling under pressure when it was my turn to make the sweet part of dinner. I had no idea what to do.
It was a moment of inspiration that I came up with a plan for instant, individual berry cheesecakes. These babies were an instant hit that have featured at the end of many meals since.
Gluten-free no-bake no-chill mini raspberry cheesecakes
Serves 4 – takes 15mins
Here’s what you need:
- 3-4 plain gluten-free digestive biscuits
- 1 small pot of spreadable cream cheese
- 100ml Chambord raspberry liqueur
- 2 tablespoons water
- 2 – 3 tablespoons caster sugar
- 5 – 6 fresh raspberries per person.
- Pestle and mortar
- 4 small ramekins
- Small frying pan
Here’s what you do:
- Smash up the biscuits with the pestle and mortar. Divide them up into the bottom of each ramekin.
- Mix a teaspoon or two of the Chambord with the cream cheese, then carefully smooth it over the crushed biscuit with the back of a teaspoon. Leave a couple of mm at the top free.
- Put the Chambord and the water into the frying pan then sprinkle the sugar in too.
- Heat the mix in the pan until it begins to boil.
- Continue to boil the mix until it’s reduced and thick. This should take about 5 minutes or so.
- Leave the mix to cool a little while you put the raspberries on the surface of the cheese.
- Spoon the mix over the berries until it covers the cream cheese and comes up to the rim on the ramekin.
- Serve with a long spoon and a smile!
If you want to keep this alcohol free, you can use cranberry juice instead. And if you don’t need to worry about being gluten free, you can use regular McVittie’s Digestives.
You can also use frozen raspberries or blackberries if fresh ones are out of season. Add them to the syrup mix while it’s still reducing so they defrost properly.
What’s your super-dessert that wins every time? Tell us about it in the comments.