These cheesecakes are so simple: no bake, not too many ingredients, set in cupcake cases for single serves and can also be frozen. You can also make it in a 20cm round springform pan if you want just one large one.
1 box Oreo cookies (the box of three packets)
70g melted butter
250g (one pack) cream cheese
250g white chocolate
2tsp vanilla extract
2Tbsp icing sugar
3/4 cup cream
For the bases, crush Oreos into crumbs in a food processor. Mix with melted butter and divide between 12 regular cupcake cases in a cupcake pan. Press down firmly with a spoon to flatten.
For the cheesecake, beat cream cheese in a mixer until smooth.
Melt white chocolate in short bursts in the microwave. Add to the cream cheese and beat again until combined.
Add icing sugar, vanilla and cream. Beat again until all incorporated. I used a whisk attachment for this as it makes it nice and light.
Divide mixture between the cupcake cases, smoothing the top. Chill for at least a few hours, when they’re set the cupcake cases will come away easily and cleanly.
Top with fresh or frozen raspberries before serving. Alternatively, you could fold raspberries into the mix before putting in the cases.