Cheat's raspberry ripple cheesecake tarts

Create something special yet easy with this amazing cheesecake tart.

• 250g packet choc ripple biscuits
• 125g butter, melted
• 375g cream cheese, softened
• 1/2 cup caster sugar
• 2 teaspoons vanilla extract
• 1/2 cup raspberry jam, warmed, strained

Energy 1467kJ	Fat saturated 14.70g
Fat Total 22.60g	Carbohydrate sugars g
Carbohydrate Total 33.20g	Dietary Fibre 0.10g
Protein 3.50g	Cholesterol 50.00mg
Sodium 271.00mg

All nutrition values are per serve.

1. Step 1

   Process biscuits until fine crumbs. Add butter. Process until combined. Press mixture over base and side of 12 x 2cm-deep, 6cm round (base) loose-based fluted flan tins. Refrigerate for 30 minutes.

2. Step 2

   Meanwhile, using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Spoon evenly among cases.

3. Step 3

   Spoon jam into a snap-lock bag. Snip off 1 corner. Pipe dots of jam on top of cheesecake. Run a skewer through cheesecake to create a marbled effect. Refrigerate for 30 minutes.

4. Step 4

   Remove tarts from tins. Stand for 5 minutes. Serve.