Find your recipes and restaurants here

Easy raspberry cheesecake

Recipe from: 24 November 2011

Ingredients 8
Servings 1
Time 00:30


  • For the biscuit base:
  • 200
    packet of biscuits
  • 100
    melted butter
  • For the filling:
  • 3 x 250
    cream cheese
  • 180
    packet of raspberry jelly
  • 125
    boiling water
  • 250
    fresh raspberries


The biscuit base:
Spray a loose bottom pan with cooking spray. Mix the melted butter and the biscuit  crumbs and press in the bottom of the pan.

The filling:
Mix the water with the jelly powder and mix until the jelly powder has dissolved.
Cool the jelly down, but do not allow it to set.
Place cream cheese in a bowl and with a wooden spoon, beat the cheese to just soften it a bit.
Mix the cooled down jelly with the cheese and mix well.
Pour into your biscuit base and allow to set in the freezer.
Once the cheesecake has set, decorate with fresh raspberries and enjoy!

Reprinted with permission of My Easy Cooking.

To visit My Easy Cooking’s blog, click here.



NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.