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
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.
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.