Raspberry Dessert Bites
2 Cups Fresh Raspberries, washed Lemond Curd, homemade or store bought - it doesn’t matter!
No Bake Cheesecake Filling:
8oz (227g) Cream Cheese (don’t use light, as it won’t work the same) 2 Tbsp + 2 tsp (37g) Granulated / Castor Sugar 1/4 cup (60ml) Whipping Cream or Double Cream 1/4 tsp Vanilla Extract
Instructions:
1. Wash your raspberries and set aside. In a medium bowl mix the cream cheese, sugar and vanilla using an electric mixer until nice and smooth.
2. Whip the cream, and then fold the whipped cream into the cream cheese mixture so it’s fully combined. Fold gently though - you don’t want to loose all the air in the cream!
3. Refrigerate for about 15 minutes to firm up.
4. Fill two piping bags fitted with small star tips with your fillings - 1 with lemon curd and the other with the cheesecake mixture (note: if you don’t have any piping tips or bags you can put each filling into a plastic zip lock bag and snip the tips off of them). One by one, take each raspberry and carefully fill each one with either the cheesecake or lemon filling making sure not to squeeze the raspberries too much or they’ll go to mush! Fill them all, and then snack away!
