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Mini raspberry cheesecake Recipe

Mini raspberry cheesecake Recipe
  • 1

    Crush the biscuits, leaving some larger pieces to add texture. Mix the cream cheese and icing sugar together with a whisk. Once combined well, place in a piping bag. Crush the raspberries with the caster sugar.

  • 2

    Place the crushed biscuits in the bottom of individual glasses and press down to compact the base slightly. Drizzle the strawberry syrup over the biscuits and then add the cream cheese. Spoon the crushed raspberries over the top and finish with a fresh raspberry. Chill in the fridge until ready to serve.

Chef's tip

«Try adding a little ground cardamom or star anise to the cream cheese.»

A very easy dessert of no-bake cheesecake made with cream cheese, butter biscuits and fresh raspberries.

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(21 votes)

  • Preparation  20mins
  • Cooking time  0h
  • Rest time  0h

Ingredients for people

  • Butter Biscuit(s) : 3 whole
  • Icing sugar : 20 g
  • Cream cheese : 100 g
  • Fresh raspberries : 125 g
  • Caster sugar : 15 g
  • Strawberry syrup : 60 ml