Mini PopaBall Rose Gold Shimmer Raspberry Cheesecakes

Makes 12



  • 8-10 digestive biscuits, crushed into crumbs
  • 65g butter, melted

Cheesecake filling

  • 3 gelatine sheets, soaked in a little cold water
  • 100ml double cream, chilled
  • 250g Quark soft cheese
  • 12 tsp vanilla extract
  • 75g sugar



  1. To make the biscuit bases, place the crushed biscuits and melted butter in a bowl and stir to combine. Divide the mixture between the holes in a Lakeland 12-Hole Loose-Based Mini Sandwich Tin and press down firmly to cover the bases. Refrigerate until set.
  2. To make the cheesecake filling, remove the gelatine from the cold water and squeeze to drain. Place the gelatine in a clean bowl, pour on a little hot water ─ just enough to cover ─ and leave to dissolve.
  3. Place the cream in a clean bowl and, using an electric mixer, whip until soft peaks form.
  4. In a separate bowl, mix together the Quark, vanilla extract and sugar until the sugar dissolves.
  5. Add one tablespoon of the Quark mixture to the dissolved gelatine and mix well, then stir in the rest of the Quark mixture.
  6. Gradually add the whipped cream to the Quark mixture, stirring between each addition. Divide the mixture between the 12 holes in the tin and refrigerate for a few hours until set.
  7. To make the topping, remove the gelatine from the cold water and squeeze to drain. Gently heat the apple juice, water, sugar and food colouring in a pan. Once hot, add the gelatine and stir well to dissolve, taking care not to boil.
  8. Remove from the heat and leave to cool slightly. Add a little of the Rose Gold Shimmer and stir through the mixture.
  9. Top the mini cheesecakes with raspberries and spoon over the shimmery apple juice mixture. Refrigerate until set and then serve with an extra dusting of shimmer.