Raspberry cheesecake in a glass

Prep Time 25 minutes
Cook Time 10 minutes
Servings 6


  • 1 1/4 cups biscuit crumbs
  • 80g butter, melted
  • 250g Philadelphia Block Cream Cheese, softened
  • 110g Cadbury White Chocolate Melts
  • 1 cup thickened cream
  • 1 1/2 tablespoons caster sugar
  • 1 teaspoon gelatine, dissolved in 1 1/2 tablespoons boiling water
  • 2 cups frozen raspberries, thawed, pureed and sieved
  • 2 tablespoons icing sugar
  • 1 punnet raspberries


  • Combine the biscuit crumbs and butter, then press into the base of 6 serving glasses or jars. Chill.
  • Melt the Philly and chocolate in a bowl over simmering water. Set aside to cool for 10 minutes.
  • Whip together the cream and sugar until stiff. Stir the gelatine mixture into the Philly mixture, then fold through the cream. Sweeten the raspberry puree with sugar in a separate bowl.
  • Spoon half the Philly mixture into prepared glasses then top with half the puree. Spoon over remaining Philly mixture and puree. Use a knife to lightly swirl the puree through the Philly. Chill for 2 hours or until set. Decorate with the fresh raspberries just prior to serving.
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