Individual Raspberry Cheesecakes

Follow step 1 of pack instructions.

Make up to 200 ml with the juice from a 300g can raspberries.

Crush the raspberries and whisk into the jelly with a 250g tub cream cheese.

Spoon 4 heaped tablespoons of crumbled crunchy nut cereal clusters into the base of 4 ramekin dishes.

Pour the raspberry cheesecake mixture over the cereal.

Chill until set. Decorate the tops with grated chocolate.

Serves 4