Small Raspberry Cheesecakes

Ingredients

• 300 g whole wheat cookies
• 80 g liquid butter
• 500 g cream cheese
• 4 eggs
• 100 g powdered sugar
• 1 tbsp Cornstarch
• 250 g raspberries
• 60 g chopped pistachios

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat. Finely crumble the cookies and mix with the liquid butter into a paste. Press the cookie paste into the bottoms of six small oven‑proof glasses.

2. 2.

   Whisk together the cream cheese, eggs, powdered sugar, and cornstarch. Wash the raspberries, pat dry with paper towel, and fold them in with 30 g pistachios into the cream mixture. Fill about two thirds of each glass with the filling and sprinkle the remaining pistachios on top. Bake in the preheated oven for approximately 30 minutes. Let cool before serving and refrigerate for about 2 hours.