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No-bake raspberry cheesecakes
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Serves: 4
200g frozen essential Waitrose Raspberries
2 tbsp blackcurrant cordial or squash
6 essential Waitrose Rich Highland Shortie Biscuits
250g pack Waitrose Lighter Soft Cheese
100g essential Waitrose Greek Style Natural Yogurt
2 tbsp essential Waitrose Pure Clear Honey
1. Place the frozen raspberries in a bowl, pour over the cordial
or squash and leave to thaw.
2. Meanwhile, crush the biscuits and divide the crumbs equally between 4 small glass tumblers.
3. Stir together the soft cheese, yogurt and honey. Spoon over the biscuit crumbs, cover with clingfilm and chill until ready to serve.
4 . Stir the thawed raspberries and spoon over the top of the cheesecakes just before serving.
Cook’s tip
Turn this speedy pud into a prepare-ahead breakfast by swapping the biscuit crumbs for some crunchy granola, or try replacing the raspberries with equally delicious frozen blueberries.
Typical values per serving:
Energy |
1,056kJ 251kcal |
---|---|
Fat | 9.6g |
Saturated Fat | 6g |
Carbohydrate | 30.9g |
Sugars | 24.1g |
Protein | 10.3g |
Salt | 0.5g |
Fibre | 1.6g |
Vegetarian
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