Christmas Raspberry Sorbet Cheesecake Cups
- 250 g Lotus Biscuit
- 1/2 cup melted unsalted butter
- Coulis: 2 cups raspberries, 1/3 cup sugar, 2 tbsp lemon juice
- Cheesecake: 12 oz cream cheese, 1/2 cup powdered sugar, 1 tbsp lemon zest, 1/3 cup chilled whipping cream
- Make the Coulis:
- Cook raspberries, sugar, and lemon juice in a pan over medium heat, stirring and mashing until thickened. Let it cool.
- Prepare Cheesecake Mixture:
- Whisk cream cheese until smooth. Mix in powdered sugar and lemon zest.
- Whip cream to stiff peaks and gently fold into the cream cheese mixture. Transfer to a piping bag.
- Assemble the Cheesecake:
- Crush lotus biscuits in to crumbs, add melted butter and add crumbs to the base of 3 glass cups.
- Pipe a layer of cheesecake and spoon over raspberry coulis
- Chill and Serve:
- Refrigerate for 1 hour. Top with 1-2 scoops London Dairy Raspberry Sorbet Ice Cream and decorate with fresh raspberry, Christmas cookies and candy.
- Chill well before serving.
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