Prep Time


50 Min

6-8 People


Makes 8 small, or 1 large cheesecake.


  • 1 packet of sweet short pastry
  • 500g cream cheese
  • ⅓ cup sugar
  • ½ tsp vanilla essence
  • 3 eggs
  • 1 tbsp lemon juice
  • 1 cup fresh or thawed raspberries
  • ½ cup sugar
  • ¼ cup water
  • 1 scoop of Red Shot

Jelly Topping

  • 100g raspberry coulis
  • 3g gelatine
  • 3 tsp warm water


Raspberry Coulis

Heat all ingredients in a small pot, bring to the boil and then turn off.

Allow to cool and then pass through a fine sieve. Set aside.


Roll out sweet pastry onto a tray 5 mm thick and press in the small bottomless moulds or line a large 25cm tin with pastry and bake for 15 minutes at 150°C.

Soften cream cheese in the microwave for 20 secs. In a bowl mix cream cheese, sugar and vanilla until smooth, scraping the sides of the bowl. Add eggs one at a time and mix again until smooth.

Divide mixture between tins and swirl in 1 tbsp of raspberry coulis and bake at 100°C for 20 minutes and then rotate tray or tin and give a further 5 – 10 minutes.

Let cool completely and put in fridge.

Jelly Topping

Add gelatine to warm water and mix. Let sit for 5 minutes until firm.

Melt gelatine in microwave and mix into remaining raspberry coulis and let sit for 5 minutes.

Carefully spoon 1tbs on the top of each cooled cheesecake or pour over large cake and return to the fridge to set for an hour.

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