Pudding

Jam Jar Lime Cheesecakes with Raspberries

Finish off your summer gathering in style with these irresistible no-bake cheesecakes! A smooth cheesecake filling is infused with lime juice and paired with a gingery, buttery biscuit base. The mini cheesecakes are then topped with fresh raspberries, giving you a real taste of summer

20 minutes, plus chilling time prep,

Serves 6

Ingredients

5 tbsps icing sugar

Grated zest and juice of 2 limes

180g pack full-fat cream cheese

300ml double cream (heavy cream)

9 ginger nut biscuits

25g unsalted butter, melted

150g raspberries

Method

To make the lime cheesecake mix, in a medium bowl, mix together the icing sugar, lime zest and fresh lime juice. Add the cream cheese to the bowl and, using an electric mixer, whip to combine.

In another bowl, whip the double cream (heavy cream) until stiff peaks form. Fold the cream into the cream cheese mixture.

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 lime cheesecake base into 6 clean jam jars (about 200g each), gently pressing the mixture into the bottom.

Spoon in the lime 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 - it's the perfect dessert to pack for a picnic. Don't forget the teaspoons!