No-bake raspberry cheesecakes


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.

  • Preparation time: 10 minutes + thawing and chilling time
  • Total time: 10 minutes + thawing and chilling time

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,056kJ
Fat 9.6g
Saturated Fat 6g
Carbohydrate 30.9g
Sugars 24.1g
Protein 10.3g
Salt 0.5g
Fibre 1.6g


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4 stars

Average user rating Based on 62 ratings