For 6 Portions
300 g Creamcheese
100 g Sour Creme
200 ml cream
2-3 leaves of Gelatin
50 g sugar
100 g almond cookies
50 g REWE Bio Krokant-Snack Cashew, Sesam, Mandel ( You can use any Nut brittle bar instead )
60 g Butter
125 g Rasberries
a few Blueberries
For the base crush the cookies and the brittle bars in a mortar, if you don`t have a mortar you can also put them in a plastic bag and crush them with a bottle or a rolling pin.
Save a little bit of the brittle for decoration.
Heat the Butter in a small pot and when it`s liquid mix it with the cookie crumbs.
Take the mixture and push it into the bottoms of you six glasses or cups. Put the glasses to the side and let it cool down for some time.
Take the Gelatine leaves and let them soak in cold water for about 5 minutes.
In the meantime take mix the cream cheese, sour creme, and sugar in a big bowl until it is very smooth and fine.
Whip the cream and fold it carefully into the cheese mix.
Fill one to two tablespoons full of the cream into every glass, put a few raspberries into the glasses and then fill the up with the rest of the cream.
Take the rest of the whipped cream thats left in the mixing container and put it on top.
Cover the glasses with some cling film and let them rest in the freezer between 5 and 24 hours.
When you serve the Cheesepot put the rest of the berries and some of the brittle on top.