1 packet tennis biscuits crushed500g cream cheese250g fresh cream1/4 cup icing sugar2 tbsp melted butter2 tbsp gelatin4 tbsp boiling water1 tsp vanilla extractMelt butter, stir in crushed biscuits,Spoon biscuits into each glassMix boiling water with gelatine, stir until gelatine dissolves, cool slightly.FillingWhip fresh cream into stiff peaks about 3 minutesIn another bowl beat cream cheese, icing sugar, vanilla together until smooth and creamyFold gelatine mixture and whipped cream into the cheese cake mixture until combined, using electric whisk or spatulaEvenly spoon or pipe using a piping bag about 1/2 cup of filling into each serving glassSpoon topping and garnishes on top of fillingKaalvoet/Barefoot ChefRepost: Hartskos ~ Ons kombuis
