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🍰 Raspberry Mini Cheesecakes

429 kcal · 30 min · 4 servings

Ingredients

• butter cookies 100 g
• butter 1 tbsp
• cream cheese, plain 300 g
• crème fraîche 200 g
• powdered sugar 110 g
• vanilla sugar 1 tbsp
• eggs 2 pcs
• raspberries, fresh 400 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Place the butter cookies in a freezer bag.
3. 3. Crush the cookies with a rolling pin until they are finely crumbled.
4. 4. Melt the butter in a small pot over low heat.
5. 5. Mix the melted butter with the cookie crumbs.
6. 6. Grease 8 small tart pans (about 9–10 cm).
7. 7. Press the cookie-butter mixture evenly into the pans.
8. 8. Bake the bases for about 8 minutes.
9. 9. Mix cream cheese, crème fraîche, 100 g powdered sugar, vanilla sugar, and eggs well in a bowl.
10. 10. Remove the bases from the oven.
11. 11. Let the bases cool for a moment.
12. 12. Lower the oven temperature to 160 degrees Celsius.
13. 13. Evenly distribute the cheese mixture over the tarts.
14. 14. Bake the cheesecakes in the hot oven for about 30 minutes.
15. 15. Take the tarts out of the oven.
16. 16. Let the cheesecakes cool.
17. 17. Chill the tarts for several hours or overnight.
18. 18. Remove the tarts from the molds before serving.
19. 19. Wash the raspberries.
20. 20. Dry the berries thoroughly.
21. 21. Distribute the raspberries on the cheesecakes.
22. 22. Dust the tarts lightly with the remaining powdered sugar.
23. 23. Serve the mini cheesecakes.

Nutrition per serving

• kcal: 429
• Protein: 9 g · Fett/Fat: 25 g · Carbs: 44 g