March 30, 2026

Raspberry & Nectarine Cheesecake Mini Trifles

Serves:

Cooking Time:

< 60 min

Ingredients:

125 g Tennis biscuits
60 ml melted butter
4 nectarine(s), pitted and cut into small pieces.
150 g raspberries, halved
230 g LANCEWOOD® Cream Cheese, room temperature
160 ml castor sugar
30 ml lemon juice
300 ml cream
4 cherries
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.