Jam Jar Lime Cheesecakes With Raspberries

Serves 6
Total Time
1 Hour 20 Minutes
5 tbsp of icing sugar
Grated zest and juice of 2 limes
180g pack of light cream cheese
300ml of double cream
9 ginger nut biscuits
25g of butter, melted
125-150g of raspberries
Step 1
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.
Step 2
In another bowl, whip the double cream to soft peaks. Fold the cream into the cream cheese and lime mixture.
Step 3
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 six clean jam jars (about 200g each), gently pressing the mixture into the bottom.
Step 4
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!

Recipe courtesy of Waitrose.com

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