Raspberry Cheesecake Dome Tartlets



  • 80g raspberries
  • 80g cream cheese
  • 30g sugar
  • 24 round shortbread biscuits of approx. 3.5-4 cm


Place the raspberries, cream cheese and sugar in a Turbo Chef. Blend until the raspberries are mostly chopped (approx. 10 pulls). Do not blend too long or the mixture will become too runny.

Place the TupperChef Mini Dome into the Freezer Keeper Large Low 2.25L. Evenly divide the raspberry and cream cheese mixture in the 24 cavities and flatten the top.

Freeze for at least 1h or until set.

Unmold each mini dome on top of a shortbread biscuit and allow to thaw slightly at room temp before serving.


For homemade biscuits:

In the Extra Chef, combine 150g plain flour, 75g sugar, 100g butter (chilled and cubed), 1 pinch of salt and 1 egg yolk. Blend until you have a texture like sand. 

Remove the blades and quickly knead the mixture, forming a ball in your hands.

Dust benchtop with a little flour, then roll the dough to 6mm thickness.

Cut the dough into approx. 4 cm circles and place the cookies on the TupperChef Baking Sheet (set on a cold oven rack).

Bake for approx. 10 minutes in a pre-heated oven at 180°C.