Preparation time is 30minutes
Total time is 30minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
12
Raspberry Chia Jelly
- 125grams raspberries
- 1tablespoons white chia seeds
- 2 cups Woolworths toasted honey & cinnamon muesli
- 70grams unsalted butter, melted
- 500grams cream cheese, softened
- 3/4 cup caster sugar
- 2teaspoons vanilla extract
- 300milliliter thickened cream
- 125grams raspberries (to serve)
Description
This stunning no-bake cheesecake will bring the wow factor to any feast. The cheat's raspberry chia jelly makes this vibrant sweet treat an easy creation.
Method
Step 1 of 4
Grease and line a 20cm round springform pan with baking paper. Place muesli in a food processor and blitz until finely chopped. Add butter and process until combined. Using back of a metal spoon, press muesli mixture into base of pan and refrigerate for 20 minutes.
Step 2 of 4
Meanwhile, using an electric mixer, beat cream cheese in a large bowl until smooth. Add sugar and vanilla, then beat for 2 minutes or until sugar has dissolved. Add cream and beat for 3 minutes or until mixture has thickened. Spoon into pan. Freeze for 2 hours or until top is just firm.
Step 3 of 4
To make the raspberry chia jelly, place raspberries, chia seeds and 1/4 cup water in a blender and blitz until smooth. Pour mixture over cheesecake and smooth top. Freeze for 4 hours or until firm.
Step 4 of 4
Remove cheesecake from pan and place on a plate. Top with raspberries. Stand for 15 minutes, then serve.
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