Raspberry & Nectarine Cheesecake Mini Trifles
Ingredients:
125g Tennis biscuits
60ml melted butter
4nectarine(s)
pitted and cut into small pieces.
150g raspberries
halved
230g LANCEWOOD® Cream Cheese
room temperature
160ml castor sugar
30ml lemon juice
300ml cream
4cherries
to decorate
Method
- In a bowl, crush the biscuits into coarse crumbs and stir in the melted butter. Divide the mixture between 4 serving glasses. Mix the nectarine pieces and raspberry pieces together and add on top of the base.
- In a large bowl, add the cream cheese and beat well. Add the castor sugar and lemon juice. Mix until smooth.
- In a separate bowl, whip the cream to the stiff peak stage. Gently fold the cream into the cheesecake mixture.
- Add some of the cheesecake mixture to each bowl, then top with a layer of fruit. Repeat the layering finishing with a dollop of cheesecake.
- Top with a cherry and chill for 1 hour before serving.
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