What you’ll need:

200 g cream cheese
2 dl whipped cream
½ vanilla bean
2 tbsp powdered sugar, plus more for garnish
8 IKEA KAKOR HAVREFLARN Oat crisps
200 g frozen raspberries
Fresh raspberries

How to make it:

1. Let the frozen raspberries defrost about halfway, then mix them with 4-5 tbsp of water and the powdered sugar.

2. Split the vanilla bean and scrape the seeds into a bowl with the cream cheese and whipped cream. If you’d like it a bit sweeter, add 2 tsp of powdered sugar.

3. Crumble the cookies and layer the bottom of a glass with it. Then add a layer of the cheesecake mixture, and then the raspberry sauce. Top with a few fresh raspberries and a bit of powdered sugar.

Extra tips:

You can make the raspberry sauce and crumble the cookies a day ahead, and make the cheesecake mixture the day of. Assemble everything up to an hour in advance.