Mini raspberry cheesecakes without baking

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For the raspberry mirror

• 150 g raspberries
• 40 g sugar
• 4 g gelatin sheets
• 2 tablespoons water

For decoration

• Fresh raspberries
• Mint leaves

Preparation method

Continued on the other side

Preparation method

Prepare the biscuit base

1. Crush the biscuits with a blender into fine crumbs.
2. Add the melted butter and mix until you get a moist, sandy texture.
3. Divide the mixture into 4 to 6 individual circles or shape it into a cake pan with a removable bottom.
4. Press down firmly with the back of a spoon.
5. Place in the refrigerator for 30 minutes.

Prepare the raspberry mousse

Prepare the coulis

1. Blend the raspberries until you get a smooth puree.
2. Strain it through a sieve to remove the seeds.
3. Soak the gelatin in cold water for 5 minutes.
4. Gently heat 3 tablespoons of raspberry puree.
5. Stir in the drained gelatin and stir until completely dissolved.
6. Add to the rest of the puree.

Preparing the device

1. Beat the cream cheese with the powdered sugar.
2. Add the cooled raspberry puree.
3. Whip the very cold liquid cream until soft peaks form.
4. Gently fold the whipped cream into the raspberry mixture.