Nadiya Hussain raspberry cheesecake croissants with ricotta cheese and overnight oats recipe on Nadiya’s Time to Eat

Nadiya Hussain served up delicious raspberry and vanilla cheesecake croissants with creamy ricotta cheese and overnight oats on Nadiya’s Time to Eat.

The ingredients are: 250g ricotta (or soft full-fat cream cheese), 2 tbsp caster sugar (or vanilla sugar, if you have any), 1 tsp vanilla extract (optional), 150g fresh or frozen raspberries, 2 tbsp plain flour, 1 free-range egg and 6 all-butter croissants.

See recipes by Nadiya in her book titled: Time to Eat: Delicious meals for busy lives available from Amazon now.