Private Chef Peggy Eagan’s recipe for “No Bake Raspberry Cheesecake Cups”…. just another example of why you should have Private Chef Eagan create a delicious dinner party for you and your friends. http://www.bistroonthego.com/
6 – 4oz jars or glasses
2 tbs butter, melted
6 chocolate graham cracker planks
8 oz cream cheese, softened
6 oz mascarpone or goat cheese
1/3 cup seedless raspberry jam, melted
1/3 cup fresh or frozen raspberries
4oz dark chocolate
2 tbs heavy cream
In a food processor, crush the crackers, then mix in the melted butter. Press equal amount of the chocolate cracker crumble into the jars/glasses. Press the crumbs to the bottom of each jar/glass with the thick handle of a wooden spoon or the bottom of a smaller glass. Refrigerate while preparing the cheesecake.
Using a food processor, mix softened cream cheese, mascarpone or goat cheese, and jam until smooth. Add fresh or frozen raspberries and pulse until combined, but allow the fruit to give the mixture some texture. Taste the mixture, to adjust it to your liking. Pour the mixture into each of the prepared jars/glasses. Refrigerate 1 hour to allow the mixture to firm.
Melt chocolate in a microwave or over a double boiler, whichever your preferred method. Stir in the cream and mix until smooth. Spoon the chocolate ganache over the tops of each dessert. Refrigerate 1 hour. Serve with whipped cream and more berries.
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