For the filling:

100g raspberries (I use frozen as they create a lot of dellicious juice when defrosted)

150ml of double cream

1 teapoon of caster sugar

1 teaspoon of vanilla extract

For the base:

3 oat biscuits eg Hobnobs (about 45g)

25g of unsalted butter

Super quick cheats' cheesecake

preparation 2 mins • you cook for 6 mins •

Serves 2

Watch a 30 second preview of my cook-along video below


This delicious raspberry cheesecake dessert is all about convenience. Taking only 6 minutes to make, you'll be amazed at how good it tastes and how impressive it looks too. An oaty biscuit base with a sweet raspberry & vanilla cream topping - this is the perfect dessert when you're short of time.

Food processor to blend the biscuits

Small saucepan to melt the butter

2 cooking rings (If you don't have these, see the top tip at the bottom of the page for an alternative serving suggestion)

Mixing bowl to whisk the cream in

Electric whisk to whisk the cream


Before you start have all the ingredients and equipment out and ready, with your blender and biscuits in front of you to use first. Pop your saucepan on a low heat, add in the butter and click here!


This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

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Pop your saucepan on the hob on a low heat, add in the butter and allow that to melt whilst you blend the biscuits. Pop your biscuits in the blender and mix until you have a fine crumb. By now the butter should have melted, so empty the biscuit crumb into the pan and mix into the melted butter.

Place one cooking ring in the middle of each of your serving plates. Press half of the biscuit mix into the bottom of each ring and push down firmly with the back of a spoon. Set the plates aside.

Pour the double cream into a bowl and whisk until it is really nice and thick. You want the consistency to be such that if you turned the bowl upside down, the cream wouldn't fall out. Next, add in a teaspoon of caster sugar and briefly mix again. Add your raspberries to the cream, trying not to add too much juice. Gently fold the raspberry cream mix before adding a teaspoon of vanilla extract. Fold in the vanilla then spoon half of the mix into each of your cooking rings, on top of the biscuit base.

Drizzle any raspberry juice around the outside of the plate, remove the cooking ring and serve!

I hope that you enjoy them.

Granny's apple pie
Lemon cheesecake
Chocolate ganache tart
Ginger pudding


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