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Mini Red Berry Cheesecakes with Porto Wine Vinegar Reduction

Desserts A- A+

Preparation Time: MEDIUM
Serves: 4


  • 2dl Gallo Porto Wine Vinegar
  • 1dl Gallo Reserve Extra Virgin Olive Oil
  • 200g Cream Cheese
  • 360g Greek yoghurt with sugar
  • 100g Red berry granola
  • 150g Honey
  • 5 Gelatine sheets
  • 60g Fresh blackberries
  • 60g Fresh raspberries

Begin by soaking the gelatine sheets in cold water. Then, break the granola into smaller pieces and mix it with olive oil and 50g of honey. Place it at the bottom of the frame as the base for the cheesecake and put it in the fridge.
Mix the cream cheese and Greek yoghurt in a bowl.
Drain the gelatine and melt it in the microwave with the remaining honey.
Add the previous mixture and pour it on top of the granola base. Leave it in the fridge for 2h and serve with fresh red berries and Gallo Porto Wine Vinegar.

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