Mini raspberry and white chocolate cheesecakes recipe

6:10 Prep | Makes 12 | Capable cooks

Sit back and relax with these deliciously easy no-bake mini raspberry and white chocolate cheesecakes.

Ingredients

125g Arnott's Chocolate ripple biscuits
60g butter, melted
2 tablespoons (40ml) boiling water
2 teaspoons powdered gelatine
375g Philadelphia cream cheese, softened
1/4 cup (55g) caster sugar
2/3 cup (160ml) thickened cream
100g white chocolate melts, melted, cooled
2 x 125g punnets fresh raspberries
Icing sugar, to serve

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