300 g raspberries (or strawberries, blueberries, blackberries)
200 g of cream cheese
4 tablespoons icing sugar
200 g sour cream (20% fat)
2 tablespoons rum
1 vanilla bean or coconut flavor
180-200 g of hazelnut biscuits, such Belvita
Beat both dairy products in a bowl until smooth. Add the icing sugar, vanilla flavoring and rum.
Serve the dessert in whiskey or lemonade glasses. Alternate layers of fruit, cream and crushed biscuits. Refrigerate for 2-3 hours.
Serve the raspberry cheesecake decorated with a few raspberries, chopped nuts, cookies or chocolate.