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No-bake raspberry cheesecakes
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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.
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: