1️⃣ Base: Blend the biscuits, add the butter, line the bottom of the springform pan, and press down. Refrigerate.
2️⃣ Filling: Whip the cream with powdered sugar until stiff peaks form, add the cream cheese and vanilla extract. Finally, add the dissolved gelatin. Mix and pour over the cooled base.
3️⃣ Raspberry jelly: Cook the raspberries with the sugar for 3-5 minutes. Add the jelly and mix thoroughly. Let cool and pour over the cheesecake mixture.
4️⃣ Chill in the refrigerator for at least 4 hours – preferably overnight ❄️
🍽️ Perfect for any occasion!
Serve with a mint leaf or an extra handful of fresh raspberries 💚🍓
💬 Save the recipe and tag someone you’d eat the WHOLE piece with!
