Ingredients 1 packet of raspberry jelly crystals
1 punnet of strawberries
1 punnet of raspberries
750g of cream cheese
800ml of thickened cream
3 teaspoons of vanilla essence
3/4 cup icing sugar
1 teaspoon of red food colouring
6 mint leaves
cocoa for dusting
Prepare the jelly according to the directions found on the packet.
Pour the liquid jelly into 6 tall glasses until they are filled 1/3 of the way.
Place the glasses evenly apart into the muffin tray and tilt all the glasses on a 45 degree angle.
Refrigerate for 4 hours or until set.
Slice the strawberries and layer them carefully on top of the jelly.
In a large bowl, beat the cream cheese until smooth
In another bowl, beat the cream, vanilla and 1/2 cup of icing sugar until soft peaks form. Set aside 1 1/2 cups of the cream mixture.
Gently beat the remaining cream mixture into the cream cheese until smooth.
Dollop the cheesecake mixture into the cups. Tap the bottom and sides of the cup to ensure that there are no air bubbles.
Add the red food colouring, the remainder of the icing sugar and the leftover cream to a bowl and beat until combined.
Using a star tipped piping bag, pipe the pink mixture on top of the cheesecake mixtures.
Refrigerate for 2 hours or until set.
Decorate with mint leaves and raspberries, dust with cocoa.