Raspberry and Honey Cheesecake Cups

I wish raspberries grew everywhere. I would eat them whenever, wherever.

You must’ve noticed that I quite like raspberries. I also like blackberries, and blueberries, and strawberries, and actually all sorts of berries. Except for cherries. Are cherries berries? They do grow on trees in stead of on bushes, so I guess not?
It doesn’t really matter, because all that matters is that raspberries are yummy and can be combined with anything. Including cream & cookies. Not in an Oreo way, but in a fresh and light, all-you-can-eat way. It’s important that, right before summer, there’s something that you can eat a whole lot of without having the feeling that you’ll never be able to wear your bathing suit again. I’d be lying if I said that these silky delights will slim you down, but at least you’ll get fat and happy. 17apr2015_0041 But let’s not think about our waistlines while reading a blogpost about baking. That would be rather silly, because my only intention right now is to convince you into making these fresh and silky delights just because I know that you’ll adore them. I mean come on, we’re talking about cheesecake in a cup here. 17apr2015_0055 Starting off with the cookie base. It is kinda crumbly, so beware if you’re planning on eating them in some kind of attractive manner (I have no clue why anyone would do that, but hey I’m just warning you in advance), because your cookie crumbs will be all over the place (and your elegance will be too). Moving on to the creamy part. This recipe intentionally was a skinny raspberry cheesecake cup recipe, but since I don’t do skinny, I just replaced all light ingredients for their full-fat equals, and that gave these cups just that little extra. That extra touch of creaminess and comfort we all need sometimes. But I used honey instead of sugar, so I guess that counts as a healthy substitute? 17apr2015_0062 Now let me give you my raspberry love!

Raspberry and Honey Cheesecake Cups Ingredients Cookie base:

  • 200 g (1 & 1/2 cups) digestive/graham crackers
  • 3 tbsp unsalted butter, melted


  • 250 g (8 oz) cream cheese (I used Philadelphia)
  • 250 g (1 cup) Greek yoghurt
  • 1 large egg
  • 1 tsp vanilla extract
  • 80 g (1/4 cup) honey
  • 60 g (4 tbsp) all-purpose flour
  • 150 g (1 cup) raspberries (I used frozen ones, but you can also use fresh ones)


  1. Preheat the oven to 180°C (350F) and line a 12-hole ramequin with muffin liners/cupcake baking cups.
  2. Crush the crackers until you have fine crumbs, and mix in the melted butter. Place just under 1 tablespoon of biscuit crumbs in each muffin liner and press into a level layer with a small spoon or your fingers. Then, place in the oven for about 5 minutes, until slightly darker in color. Once done, leave aside.
  3. Place the cream cheese, Greek yoghurt, egg and vanilla into a large bowl and whisk until well combined and smooth. Add in the flour and honey and whisk until well combined.
  4. Place the raspberries in a bowl and mash with a fork, until you have smaller and larger lumps of raspberry.
  5. Place 3-4 large spoonfuls of the cheesecake into the bowl with the raspberries and stir until combined. Add the raspberry cheesecake mix back into your large bowl of cheesecake, one spoonful at a time, mixing slightly between each addition
  6. Divide the cheesecake mixture between the muffin liners, and fill each one almost level. Place in the oven for 15-20 minutes until cheesecake is slightly puffy in the middle, slightly colored around the edges and is set. When you wobble the pan, the cheesecake shouldn’t wobble too much, but it’s allowed to in the center.
  7. Leave to cool for at least 15 minutes in the pan before transferring to a wire rack to cool completely.

This recipe serves about 12 portions, and can be stored in the fridge for up to 3 days. 17apr2015_0084

Frambozen en honing cheesecake cups Ingrediënten Koekjesbodem:

  • 200 g digestive koekjes
  • 3 el gesmolten boter

Cheesecake vulling:

  • 250 g roomkaas (ik gebruik Philadelphia)
  • 250 g Griekse yoghurt
  • 1 ei
  • 1 tl vanille extract
  • 80 g honing
  • 60 g bloem
  • 150 g frambozen (ik heb diepvriesframbozen gebruikt, maar je kan gerust verse vruchtjes gebruiken)


  1. Verwarm de oven voor op 180°C and bedek een ramequin met 12 cupcakepapiertjes.
  2. Stamp de koekjes fijn en meng er de gesmolten boter onder. Vul elk cakevormpje met ongeveer 1 eetlepel koekjes, en druk het aan met je vinger tot je een stevige bodem verkrijgt. Plaats ze daarna 5 minuten in de oven, tot ze lichtjes donkerder zijn geworden van kleur. Als ze klaar zijn, zet je ze opzij om af te koelen.
  3. Doe de roomkaas, griekse yoghurt, ei en vanille-extract in een kom en mix ze goed tot er een gladde massa ontstaat. Doe er de bloem en honing bij en meng weer goed.
  4. Doe de frambozen in een kom en prak ze fijn met een vork. Er mogen kleine stukjes inblijven.
  5. Schep een paar lepels van het cheesecakebeslag bij de frambozen en meng het eens goed. Meng dit geheel daarna onder de rest van het cheesecakebeslag.
  6. Verdeel het beslag over de 12 vormpjes en zorg dat ze allemaal ongeveer evenveel inhoud bevatten. Bak ze 15 tot 20 minuten in de voorverwarmde oven tot ze lichtjes zijn gerezen en misschien zelfs een beetje verkleurd zijn aan de randjes. Normaal gezien zou het beslag nu vrij vast moeten zijn, maar het mag gerust nog wat ‘wiebelen’ in het midden.
  7. Laat de cakejes ten minste 15 minuten afkoelen, alvorens ze uit de ramequin te halen.

Dit recept bevat ongeveer 12 porties en de cakejes kunnen maximaal 3 dagen bewaard worden in de koelkast. 17apr2015_0035

Original recipe adapted from: http://www.anniesnoms.com/2015/01/20/skinny-raspberry-cheesecake-cups/ 

Pictures taken by me and adapted by my dear brother, Jesse. And yes, I’m aware of the fact that some of them are not that pretty because they were taken in direct sunlight (rookie mistake), but I didn’t feel like taking them over because I really wanted to eat these little babies.

I’m too tired for quotes (since I’m writing this post at 3 a.m.), but here’s a cute pic of a baby giraffe that will make your day!



American Cookies

Last time I checked, the American Cookie was the all people’s favorite. And that’s quite a funny thing because it’s actually one of the most easy to make and simple recipe on this planet. So that confirms that complex things aren’t always the yummiest things.
Whenever I bake American Cookies, I have to make sure that I hide some for myself because they’re gone before you know it. I mean, literally. You can’t blink your eyes without at least one disappearing. And as I’m human, it’s quite impossible not to blink my eyes. So if I make, for instance, 16 cookies, you can bet on it that they’ll be gone by the end of the evening, and that’s actually not such a bad thing because they kinda slack when you leave them out for too long, except for if you were planning on eating them all yourselves.
Anyway, that’s not really the true problem. As always, I’m the problem. Or no, the cookie dough is the problem.
I crave everything cookie dough. Ben&Jerry’s cookie dough ice cream, cookie dough dip, cookie dough cake, and I can go on for ages. It’s just so… doughy.
For example, when I was little, not that’s not really true. Up until now, I sometimes buy packages of Herta Cookie Dough and eat them raw. I prefer making my own dough, so after I eat a pack of instant cookie dough, I just make cookie dough and I don’t have that big urge to eat my own concoction. And just to energize my statement that I’ve got kind of an addiction to sugary food I’ll tell you a secret. Well, it’s not really a secret anymore when it’s all over the internet, but what the heck. The thing I like to do with a freshly baked cookie, is to smear Nutella all over it, or just dip it in hot chocolate. To top it off, I even drink hot chocolate or milk with it, and I can tell you from personal experience that the nauseousness afterwards is all worth it. So go all the way with your cookie and enjoy!

American Cookies


  • 130 g unsalted butter, melted
  • 190 g light brown bastard sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 tbsp milk
  • 220 g all-purpose flour
  • 1 tsp baking powder
  • 250 g chocolate chips


  1. Preheat the oven to 180°C and cover a baking tray with parchment paper.
  2. Put the sugar and melted butter in a bowl and whisk in the vanilla extract. Add the egg while beating the mixture and put in the milk. Sift the flour with the baking powder and add to the sugary mixture. Stir in the chocolate chips.


3. Take a tablespoon of cookie dough and form it to something that looks like a ball. Place it on the baking tray and repeat this process. Leave a 4 cm distance in between the cookie dough balls.


4. Bake the cookies for about 14 minutes and make sure you check them once in a while to see if the bottom isn’t burnt. If the cookies are already dark brown on the bottom but not fully baked, try to put the baking tray as high in your oven as possible, to speed up the baking process for the cookie top.


I know my cookies look kinda burnt, but they were actually just golden brown at the bottom. So don’t panic if they look slightly overdone! Just check the bottom and if you really don’t like the dark brown color, you can just scrape it off.
So this recipe makes about 16 cookies (depending on how big your tablespoons are). If you can’t eat your cookies straight away, put them in an air-tight box, and they’ll be able to remain crisp for about a day or two.

Pictures taken by myself and not really edited by my brother, Jesse.

Original recipe from: Zoete gerechten by Veltman Uitgevers (the best, little cookbook in the world)

Special thanks to Herta for making incredible tasting, unbaked, instant cookie dough.