Easy raspberry cheesecake

My Easy Cooking
1 serving Prep: 30 mins, Cooking: 0
Rate this recipe
It only needs 4 ingredients!

By Food24 November 25 2011
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (6)

For the biscuit base:
200 g biscuits
100 ml butter — melted
For the filling:
3 x 250 g cream cheese
180 g raspberry jelly
125 ml water — boiled
250 g raspberries
Tap for ingredients
Tap for ingredients


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!

with permission of My Easy Cooking.

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

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.