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No Bake Berry Jelly Cheese Cake



60 grams (2/3 packet) reduced sugar raspberry jelly (or jelly flavour of your choice)
250 ml boiling hot water
250 grams ricotta cheese
250 grams cottage cheese
6 Arnott's Rice Cookies® (crushed)
4 tablespoons lightly crushed raspberries

No Bake Berry Jelly Cheese Cake Directions

Place hot water jelly and both cheeses into a blender and blend immediately

Mix until completely smooth

Divide crushed biscuits into four flexible silicon dessert containers and press the mixture down with the back of a spoon

Gently pour the blended mixture immediately into individual dessert dishes on top of biscuit

Refrigerate until set

When you are ready to serve turn out onto a plate, top with lightly crushed raspberries

Nutrition facts

Per Serving

Fibers (g): 1g