No-bake raspberry cheesecake tart

Serves 5


225g East Coast Bakehouse milk chocolate chunk cookies 

65g melted Kerrygold butter

280g Philadelphia cream cheese

50g icing sugar

dash vanilla extract

2 punnets fresh raspberries

A few sprigs of fresh basil


In a blender, blitz the cookies.

Melt the Kerrygold butter and add this to the cookie crumb, mix well.

Taking 5 loose bottom round tart moulds (4.5” x 1”) divide the buttery biscuit crumb between them all.

Use the back of a teaspoon to press the biscuit into the ring and up the sides.

Chill for 15 minutes.

While the bases are chilling, in a bowl whisk the Philadelphia cream cheese, icing sugar, vanilla and 1 punnet of fresh raspberries (125g).

Spoon this mix into the center of the tart shells and return to the fridge to firm up slightly.

To serve, carefully remove from the tart shell and top with the remaining raspberries and garnish with some fresh basil.

Top tip: Gingernut biscuits are delicious if you want to play with the flavour combination

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