Ingredients 100g of room temperature cream cheese
100ml of cold heavy whipping cream
200g of raspberries
100g of digestive biscuits
1 tablespoon of honey
4 tablespoons of coconut sugar
1/2 a teaspoon of lemon juice
1/2 a teaspoon of vanilla powder
In a food processor add the digestive biscuits and one tablespoon of coconut sugar and blend until they have a fine texture. Pour even amounts of the biscuits into jars and set aside.
In a medium bowl, add the cream cheese and the whipping cream.Beat it together with a hand mixer until itís thick.
Now, add the coconut sugar, vanilla powder, lemon juice and beat again just to incorporate them.
Pour even portions of the batter into the jars, and spread it with a teaspoon.
Into the food processor, add the raspberries and a tablespoon of honey (or agave, coconut, maple syrup) and blend just for a few seconds to break them up.
**If you have frozen raspberries like I had, just let them thaw on the kitchen counter before putting into the food processor for 30 minutes, then you can blend.
Spread the raspberries on top of the cream cheese into each jar until you finish every bit of the raspberry deliciousness.
Raspberries add a tangy flavor to the cheesecake and makes it more refreshing.
Put the jars in the fridge for at least 2 hours, to cool. Then serve cold.