Raspberry Cheesecake


I loooooove cheesecake, and having just discovered the joys of frozen berries (thanks to the Scandilicious cook book) I’ve been finding new ways to use them. This simple cheesecake involves zero baking and takes just ten minutes but looks really special. The key item is the lime which makes the creamy cheesy mixture set – it’s something to do with chemistry…I think the combination of ginger, raspberry and lime is delicious.

Serves 2

  • 60g Ginger nuts (that’s about 6 of them)
  • 1tbsp Butter
  • 150g Cream cheese
  • 100g Condensed milk
  • The juice of 1 lime
  • 50g Raspberries

Melt the butter in a pan. While it’s melting, bash up the biscuits until they are a fine crumb and add them.

Put the buttery biscuit mixture into two glasses, push down tightly and then put in the fridge. That’s the base done.

In a bowl, mix up the condensed milk and cream cheese until it’s smooth. Add the lime juice and keep mixing until it’s smooth.

Put the cream cheese mixture on top of the biscuits in the two glasses. Put into the fridge to set.

Add the raspberries when you serve the dessert as a garnish. You can use any berries you like.

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