raspberry cheesecakes – once again

these cheesecakes are a favourite ever since i first made them. very easy (and quick!) – whenever i don’t know what to bring to a party i just bring them along. the recipe is adapted from the raspberry swirl cheesecakes at taste.com.au. (but i finally stopped calling them swirl cheesecakes since i never do the swirl part.)


  • 10 finely ground oreo biscuits (including filling. any other biscuit  will do as well, but it really tastes best with oreos)
  • 20g butter, melted
  • 50 g frozen raspberries, thawed
  • 1 tsp icing sugar
  • 375 g cream cheese
  • 145 g sugar
  • 3 eggs
  • optional: lime zest, lime juice

preheat oven to 160°C. line a muffin pan with paper cases. mix ground oreos and butter, divide mixture among paper cases and press down well. bake for 5 minutes, then remove and cool.

mash the raspberries and strain through a sieve. discard seeds and stir in the icing sugar.

beat cream cheese until light and fluffy, then add sugar slowly, beating until combined. add eggs, one at a time, beating well after each addition. (optionally add lime zest and lime juice – in this case adjust sugar to taste). pour cheese mixture over the biscuit bases, then place drops of the fruit puree on top of the cakes.

bake for 10-15 minutes until set. open oven door and allow cakes to cool completely in switched-off oven.

ps: i’m submitting these cheesecakes to the next round of cucina rapida.

pps: for the blueberry version, just use frozen blueberries instead of raspberry puree.

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