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Mini Raspberry And White Chocolate Cheesecakes
Ingredients
- 125g Arnott's Chocolate ripple biscuits
- 60g butter, melted
- 2 tbsp (40ml) boiling water
- 2 tsp 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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