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Raspberry Serniczki (Polish Cheesecake Cups)
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Source: https://recipheon.com/en/recipes/desserts/raspberry-serniczki-polish-cheesecake-cups
About this recipe
Raspberry serniczki (Polish cheesecake cups) are a simple no-bake dessert with a creamy filling of finely ground twaróg and whipping cream. Raspberries add freshness, color, and gentle tartness that balances the sweetness of the filling. Crushed plain crisp cookies form a quick cheesecake-style base without a pan or baking. Layer the dessert and chill it for at least 2 hours so the filling thickens and the raspberries release a little juice.
Ingredients
300 g finely ground Polish pressed curd cheese (twaróg)
150 ml whipping cream (30% fat)
120 g raspberries
40 g plain crisp cookies
1 teaspoon sugar
Steps
Mix the twaróg with the sugar until smooth and free of any large lumps.
Whip the well-chilled cream to soft peaks: when you lift the mixer beaters, the peak should curl over slightly and the cream should remain smooth. Stop before it becomes grainy. Gently fold the cream into the twaróg with a spatula to keep the mixture light.
Mash about half of the raspberries into a sauce, and keep the other half whole for layering and decorating.
Coarsely crush the plain crisp cookies so small pieces remain noticeable in the cups.
Layer the plain crisp cookies, filling, and raspberries, then chill the dessert for at least 2 hours so the raspberry juice lightly blends into the cheese filling.
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