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CHEESECAKE CUPS WITH RAISIN CASHEW COOKIE CRUST

Ingredients:

Crust

2 cups crushed butter cookies
1/4 cup raisins, chopped
1/4 cup roasted cashew nuts, 1/4 chopped and 1/4 cup roasted cashew nuts roughly chopped
2/3 cup MAGNOLIA GOLD BUTTER, melted
1/4 cup brown sugar

Filling

1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 (225 g) bar MAGNOLIA CREAM CHEESE
1/4 cup sugar
1 tbsp unflavored gelatin
1/4 cup MAGNOLIA PURE FRESH MILK
200 g MAGNOLIA GOLD EDAM CHEESE BALL, shaved

Procedure:

  1. Prepare crust, by mixing cookies, raisins, cashew, butter and sugar. Mix well and divide in cups. Set aside.
  2. For filling, whip cream until it doubles in volume or until stiff peaks are formed. Set aside in the refrigerator.
  3. In another bowl, beat cream cheese and sugar until light and well blended.
  4. Meanwhile, dissolve unflavored gelatin in milk over low heat and add to cream cheese mixture while still hot. Continue beating until well blended. Fold whipped cream to cream cheese mixture and mix until smooth. Add half of the shaved Edam and fold.
  5. Top crust with cream mixture. Chill until set, for about 2 hours then top with more shaved Edam cheese.
Makes 8 servings. 
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