“I don’t know about you, but every time I make a treat, I can’t help but try and get as many nutritious ingredients into it as possible. This cheesecake is a perfect example of that, and I can tell you with great confidence that it tastes amazing. Yes, I am well aware that I am tooting my own horn, but what can I say, this tastes amazing.”
by One Hungry Mami
Line your slice tray with baking paper and set aside. If you haven’t got a pan this particular size, I suggest using a cupcake pan and lining with cup cake liners
Add all ingredients to a food processor and process until fine crumbs form and mixture holds together when pressed. Add mixture to prepared pan and press down to form an even crust. I like to use the bottom of a wide glass to get the mixture even and tightly packed. Set aside.
Add all of your ingredients to a blender, except for the extra fresh raspberries, and blend until smooth. Like really smooth. Should be silky in texture.
Pour this mixture over the prepared tin that has the crust and even out with the back of a spatula. Arrange your fresh raspberries over the base by pressing them into the mixture, pointy side up. Cover and place in the freezer for about 2-3 hours to set.
Add all ingredients to a powerful blender and blend until completely smooth and mousse like. Place in a container and leave to chill in the fridge until your raspberry layer has had time to set.
When the raspberry layer is done, spoon in the lime mixture and smooth the top with a spatula.
Cover and place in the freezer overnight.
Take out of freezer 45 minutes prior to serving and make sure you use a hot knife to cut it so that you get lovely slices. of course if you’re making them as individual cupcakes, you don’t have to worry about that.