Another beautiful summery day in the UK and I had a friend coming over to visit this afternoon with her baby. I wanted to cook something to suit the summery day so had a stumble around the internet this morning to look for some inspiration. I found a recipe for Raspberry Cheesecake bars over on Zoom Yummy and decided that, since I had loads of cream cheese in the fridge as it had been on offer in the supermarket, I would make my own version of them. I’m not normally a great almond fan but I’m trying lots of new things as I cook so I decided to give them a go.
As always, I slightly adapted the recipe – I didn’t use the set aside crumb mixture to top the cakes and instead just used some coconut. I also made them in a muffin tray which worked really well – the cooking times remained the same. I had been a little bit worried about getting them out of the muffin tray as I forgot to grease it – fortunately it was ok; hurrah for non-stick pans!
It’s a really quick and easy way to make a baked cheesecake – could work well as a dessert for a dinner party. They were delicious and I’m going to take the rest, if there’s any left by the end of the day, to another friend’s house for her birthday tomorrow!