Simple and Easy Summer Raspberry Cheesecake Recipe to impress your friends at dinner parties.


Prep time:- 20 minutes
Chill time:- 1 hour Skill level – Easy

150g oat ‘hobnob style’ biscuits 50g butter
300g cream cheese full-fat 145g icing sugar
1tsp vanilla extract 450ml double cream

1 tube of freeze-dried raspberries
1 tub dried rose petals
Fresh raspberries
Fresh mint
Rose syrup (optional)


Honestly you guys, this couldn’t be easier to do! Firstly, crush the biscuits to a texture you like to start the base.

Melt the butter gently in a pan, once melted, remove from the heat, add the crushed biscuits – mix until thoroughly.

Press the biscuit base mixture into the bottom of 4 x 2”circular metal cutter/mould lined securely with stiff parchment paper or plastic sheet. Make sure you use sellotape to secure the ends of the parchment together!

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Cut the paper/plastic to just over the height you want your finished cheesecake to be, mine was about 5 inches. Make sure you set them on a firm cutting board and pop them in the fridge to chill.

Next mix the icing sugar & cream cheese together thoroughly until smooth

Whip the cream & the vanilla extract together until it forms stiff peaks.

Combine the cream cheese mix with the cream making sure it’s all fully combined.

Fill each mould to the height that pleases you. And take the moulds back into the fridge to chill thoroughly.

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When you’re ready, remove from the moulds, decorate with the dried raspberries, rose petals and mint leaves.

As an option, you can drizzle with rose syrup just before serving.

Photography by Two White Heads


Food Styling Jo Fahy


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