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Image for Recipe - Jam Jar Lime Cheesecakes with Raspberries

Jam Jar Lime Cheesecakes with Raspberries

Image for Recipe - Jam Jar Lime Cheesecakes with Raspberries
  • Time preparation 20 minutes, plus chilling time
  • Serve Serves 6

Finish off your summer gathering in style with these irresistible no-bake fruit cheesecakes!

Recipe and image courtesy of Waitrose & Partners
  • 5 tbsps icing sugar
  • Grated zest and juice of 2 limes
  • 180g pack light cream cheese
  • 300ml double cream
  • 9 ginger nut biscuits
  • 25g butter, melted
  • 150g raspberries

In a medium bowl, mix together the icing sugar, lime zest and juice. Add the cream cheese to the bowl and, using an electric whisk, whip to combine.

In another bowl, whip the double cream to soft peaks. Fold the cream into the cream cheese and lime mixture.

Blitz the ginger nuts to crumbs in a food processor or place in a freezer bag, seal, then crush using a rolling pin. Combine with the melted butter.

Spoon the cheesecake base into 6 clean jam jars (about 200g each), gently pressing the mixture into the bottom.

Spoon in the cheesecake mixture and top each one with raspberries – the number you use will depend on how wide your jars are. Seal each jar with a lid and chill well before packing into a cold box for your picnic. Don’t forget the teaspoons!

Ingredients

  • 5 tbsps icing sugar
  • Grated zest and juice of 2 limes
  • 180g pack light cream cheese
  • 300ml double cream
  • 9 ginger nut biscuits
  • 25g butter, melted
  • 150g raspberries

Method

In a medium bowl, mix together the icing sugar, lime zest and juice. Add the cream cheese to the bowl and, using an electric whisk, whip to combine.

In another bowl, whip the double cream to soft peaks. Fold the cream into the cream cheese and lime mixture.

Blitz the ginger nuts to crumbs in a food processor or place in a freezer bag, seal, then crush using a rolling pin. Combine with the melted butter.

Spoon the cheesecake base into 6 clean jam jars (about 200g each), gently pressing the mixture into the bottom.

Spoon in the cheesecake mixture and top each one with raspberries – the number you use will depend on how wide your jars are. Seal each jar with a lid and chill well before packing into a cold box for your picnic. Don’t forget the teaspoons!

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