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Finish off your summer gathering in style with these irresistible no-bake cheesecakes! A smooth cheesecake filling is infused with lime juice and paired with a gingery, buttery biscuit base. The mini cheesecakes are then topped with fresh raspberries, giving you a real taste of summer
Recipe and image courtesy of Waitrose & PartnersTo make the lime cheesecake mix, in a medium bowl, mix together the icing sugar, lime zest and fresh lime juice. Add the cream cheese to the bowl and, using an electric mixer, whip to combine.
In another bowl, whip the double cream (heavy cream) until stiff peaks form. Fold the cream into the cream cheese 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 lime cheesecake base into 6 clean jam jars (about 200g each), gently pressing the mixture into the bottom.
Spoon in the lime 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 - it's the perfect dessert to pack for a picnic. Don't forget the teaspoons!
To make the lime cheesecake mix, in a medium bowl, mix together the icing sugar, lime zest and fresh lime juice. Add the cream cheese to the bowl and, using an electric mixer, whip to combine.
In another bowl, whip the double cream (heavy cream) until stiff peaks form. Fold the cream into the cream cheese 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 lime cheesecake base into 6 clean jam jars (about 200g each), gently pressing the mixture into the bottom.
Spoon in the lime 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 - it's the perfect dessert to pack for a picnic. Don't forget the teaspoons!
15 minutes
Serves 18-22 scones
