Prosecco and Raspberry Cheesecake

Prosecco and Raspberry Cheesecake

By March 15, 2018

Prosecco and Raspberry Cheesecake

A light, creamy dessert to enjoy with friends or family. Make in Martini glasses for an extra special occasion.

  • Prep Time : 10 minutes
  • Yield : 8-10


Prosecco and Raspberry Cheesecake

1.  First make the biscuit base, place the digestive biscuits in a food bag which can be sealed (you can put them in a bowl if you don't have any). Using a rolling pin break the biscuits up until they are crumbs.

2.  Melt the butter, then add to the crumbs. Mix until fully combined together.

3.  Spread the mixture evenly in the tin.  I've used a 8 inch one. If you like you can spread up the sides to get more of a case. Place in the fridge to harden for 30 mins.

4.  In a bowl add the double cream, cream cheese and icing sugar, whisk until lightly whipped. The thicker you can get it, the better as it will hold its shape when sliced.

5.  Pour the filling into the prepared crumb tin, spread evenly.

6. Add raspberries to the top.

7.  Chill in the fridge overnight until serving or for a minimum of two hours.

To make in Martini glasses for individual portions, divide the biscuit crumb between 4-6 glasses and push down, next evenly share out the filling into each glass and spread neatly. Add raspberries on top and a sprinkle of icing sugar.

Here is a link to the YouTube video for this recipe.

Credits:Laura Sugar and Crumbs Kitchen

Prosecco and Raspberry Cheesecake
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3 Responses to Prosecco and Raspberry Cheesecake

  1. Maria

    Hi Jane, can you use Elmlea? That a cream alternative 🙂 But if not, you can make it without Cream, which is a low fat version, using Quark and muller light yoghurts. There is no icing in it though. Enjoy! Xx

  2. Catherine

    I’m thinking a little bit of raspberry jam swirled through this would look good as well. Looking forward to trying it.

    • Maria

      Wow Catherine. That is a really good idea. It sounds very yummy. We should give it a go! x

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