Small bites that work well as part of a larger dessert table or just as small dessert, when you don’t want a large piece of cheesecake.
250 G CREAM CHEESE
1/2 VANILLA POD
50 G ICING SUGAR
30 G CHOCOLATE CHIPS
3 DIGESTIVE BISCUITS
2 TSP. FREEZE-DRIED RASPBERRIES
Cut the vanilla pod lengthwise and scrape the seeds out.
Mix with the cheese, icing sugar and vanilla and fill 18 shot glasses 3/4 up to the edge.
Crush the biscuits, mix them with the chocolate and distribute it over the cheesecake.
Decorate with crushed freeze-dried raspberries.
Chill until served.