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Raspberry Cheesecake Cups

These bitesize Cheesecakes are a perfect no-bake snack to get you through this heatwave.

With this crazy heatwave this week the last thing anyone wants to do is turn on the oven. But have no fear! This super easy cheesecake recipe will take you 10 minutes to put together, some time to set, and then they're ready to enjoy as a cooling snack!

The combination of the zesty lime and fresh raspberries with the sweetened cream cheese is a delicious treat and perfect to enjoy straight from the fridge.

These really don't take much faff at all, so you can rest assured you won't get hot and bothered making them.

If there's one tip I have, it's to take them out of the cupcake cases once they've set and pop them in an airtight container in the fridge. It just saves so much faff and makes them instantly accessible when you want one.

I think I'm not alone in saying this weather isn't enjoyable for anyone to be slogging away in the kitchen. And because I don't have a big industrial one with the air con blasting my kitchen is really only accessible early in the mornings.

These are perfect for that. Do these in the morning when it's still cool, then pop them in the fridge for a minimum of 2 hours and enjoy in the afternoon heat with a glass of something with ice. Perfect!

Stay cool and let's get Caking It!



180C (170C fan)

Yield: 12 cups

Prep: 10 mins

Set: 2 hours minimum



100g digestive biscuits

50g unsalted butter

1 lime, zest


160g cream cheese

100ml double cream

1 lime, juice

25g fresh raspberries, chopped

1/2 tsp vanilla extract

50g icing sugar


50ml double cream

2 tbsp icing sugar

12 fresh raspberries


Method: biscuit base

This is a super simple base that packs a punch with the addition of the lime zest.

  1. Fill 12 muffin holes with cases.

  2. Place the biscuits in an airtight bag and gently crush them with the end of a rolling pin until they resemble breadcrumbs.

  3. Chop the butter into rough chunks and place in a microwave on 20 second increments until melted.

  4. Stir in the butter and grated lime zest until incorporated.

  5. Scoop 1 tablespoon of biscuit mix into each cupcake case and lightly press down with the back of a spoon.

  6. Place in the fridge.

Method: Buttercream

The simplest cheesecake but with the biggest pay off!

  1. Lightly beat the cream cheese in a large bowl until smooth.

  2. In a separate bowl, whip the double cream until thick then add this to the cream cheese and mix together.

  3. Add the lime juice, chopped raspberries, vanilla extract, and icing sugar and mix until fully incorporated.

  4. Take the biscuit mix out the fridge and scoop 1 1/2 tablespoons of cheesecake into each case.

  5. Smooth over with the back of a spoon and place back in the fridge for a minimum of 2 hours.


  1. If the cheesecakes are set take them out of their cases and place on a plate.

  2. Whip the double cream until thick and place a teaspoonful onto each cheesecake.

  3. Place a fresh raspberry onto each and keep in the fridge until you want to eat.

  4. Enjoy!

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