Save to your scrapbook

    No-bake fresh raspberry cheesecakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    No-bake fresh raspberry cheesecakes

    Serves: 4


    6 essential Waitrose Rich Highland Shortie Biscuits
    250g pack essential Waitrose Lighter Soft Cheese
    100g essential Waitrose Greek Style Natural Yogurt
    2 tbsp essential Waitrose Pure Clear Honey 
    200g essential Waitrose Raspberries
    Icing sugar, for dusting


    1. Crush the biscuits and divide the crumbs equally between 4 small glass tumblers.

    2. Stir together the soft cheese, yogurt and honey. Spoon over the biscuit crumbs, cover with clingfilm and chill until ready to serve.

    3. Top with the raspberries and dust with icing sugar 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 blueberries.



    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars