RASPBERRY PROSECCO CHEESECAKE CUPS

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RASPBERRY PROSECCO CHEESECAKE CUPS
These Raspberry Prosecco Cheesecake Cups are so good, and they’re really easy to make.  They would be a great to serve after dinner, for guests, family, or friends. 

You can make these ahead and have a wonderful dessert ready to serve when you need it.  The Prosecco adds a real sparkle to this sweet, whipped dessert. You’re going to love this, so keep it handy!

What is prosecco?

Prosecco is an Italian sparkling white wine made of Glera grapes, originating in the Veneto region of Northern Italy. Prosecco gives off a lively, fragrant bouquet and a deliciously dry taste. Its relatively low alcohol content and light, fruity flavor make it a wonderful addition to any gathering or special occasion.

It is one of the most beloved wines around the globe because it pairs perfectly with any meal from appetizers to desserts, making it a go-to for many social events throughout the year. Aside from its great tasting qualities, prosecco’s light body also makes it easier on the stomach than other bubbly wines and ciders!

HERE’S WHAT YOU NEED:

FOR THE CRUST:

• 20 Golden Oreo’s
• 1/2 Stick of Butter – melted

FOR THE FILLING:

• 1 box of Jello Cheesecake Pudding
• 1/1/2 cups of Heavy Cream
• 1 cup of Powdered Sugar
• 1/4 cup of Prosecco
• 1 Tablespoon of Raspberry Syrup
• 10 Ripe Raspberries
• 2 Tablespoons of Sugar
• Whipped Cream – to top
• Fresh Raspberries – to top

HERE’S WHAT YOU DO: 
Place the Golden Oreo Cookies in the Food Processor, and pulse into crumbs.  Add the Melted Butter, and pulse until well mixed.  Fill the Bottom of the dessert cups with the Crumbs, about 2 Tablespoons in each cup.  Place in the Freezer.

In the mixing bowl of a stand mixer, add the Jello Cheesecake Pudding, Whipping Cream, Powdered Sugar, and Prosecco, and Whip with the whisk attachment until thick and creamy, about 2 minutes.  Start the mixer on low until ingredients are blended, then turn on high to whip thick.

Remove the dessert cups from the Freezer, and measure out 1 cup of the Pudding, and pour 1/4 cup into each of the dessert cups.  Place the cups back in the freezer for about an hour. 

In the mixing bowl, add the Raspberry Syrup, and blend until mixed, and pink.  Place the Sugar on the Raspberries, and stir to coat.  Place the Raspberries, and all the Sugar in the Mixing Bowl, and mix until well blended, and the color is a bright Raspberry Pink. 

If the Color is not Bright enough, add a few drops of the Syrup, and a few more Raspberries, and a teaspoon of Sugar.  Blend well, and place in the Refrigerator. 

When the Cheesecake Pudding has set up, remove from the freezer, and add a layer of crumbs, equally to each of the dessert cups, on top of the White layer. 

Remove the Raspberry Cheesecake Pudding from the Refrigerator, and pour evenly, filling the dessert cups. 

Place in the Refrigerator, overnight for best results.  Before serving, top with Whipped Cream, and a Fresh Raspberry.  Serve, and Enjoy!
Makes 4  –  1/2 cup servings

NOTE:  I used Torani brand Raspberry Syrup for this recipe.  You can find it on the Coffee aisle in most stores, or where they keep Syrups for drinks, or Ice Cream.  You can also order it online.  If you can’t find this brand, you can use other Raspberry Syrup.