Easy cheesecake

Easy cheesecake

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(5 ratings)

Prep: 15 mins

Easy

Serves 2
This quick, make-ahead dessert is perfect when having a night in just the two of you

Nutrition and extra info

Nutrition: per serving

  • kcal681
  • fat48g
  • saturates35g
  • carbs55g
  • sugars35g
  • fibre4g
  • protein12g
  • salt1.85g
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Ingredients

  • 4 shortbread biscuits
  • 300g tub soft cheese
  • zest and juice of 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 3 tbsp icing sugar
  • ½ a 380g pack of frozen mixed berries, plus a few extra to serve

Method

  1. Put the shortbread biscuits into a plastic bag and bash with a rolling pin until broken. Divide between two dessert glasses. Beat together the soft cheese with the zest of a lime and 2 tbsp icing sugar until smooth. Put this on top of each biscuit base and smooth out with the back of a spoon.

  2. Take the mixed frozen berries, defrost and blend half with 1 tbsp icing sugar and the juice of the lime. Pour this on top of each cheesecake and scatter with a few extra whole berries. Serve or sit in the fridge for a few hours before serving.

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Comments, questions and tips

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TheEightHours's picture
TheEightHours
18th Apr, 2015
Love cheesecake. So simple to make. Try making this gf cheesecake... https://theeighthours.wordpress.com/2015/04/18/raw-lemon-cheesecake/
Barak Obama
9th Dec, 2014
Made this for Michelle, She loved it!. White House approves!
Raspberrymoustache's picture
Raspberrymoustache
16th Aug, 2014
I made this for a quick after work dinner party. I added a teaspoon of cinnamon to the biscuit crumbs to give more flavour and a kick. I also did not blend frozen berries with sugar or lime as in my opinion the frozen berries have enough flavour and tangyness. I added frozen berries the next day after they have defrosted and added them to the cheesecakes 5 minutes before serving. Very yummmmmy! I also made a lactose free version using lactose free cream cheese.
judygrandchamp
13th Mar, 2012
5.05
Tasty and a very good idea for whipping up a quick mid-week pud.
avrilt1
12th Mar, 2012
Haven't made this but got a laugh from HungryBaker's comment! Must try - the recipe, that is, not sitting in the fridge. :-)
hungrybaker
5th Feb, 2012
5.05
Good for a nice fast make-ahead cheesecake. Seems versatile as I could use different fruits and/or base next time. The shortbread made it seem too sweet so I might try digestive biscuits or oatcakes next time to compare. As per the recipe instructions at the end, I sat in the fridge for several hours. I got too cold to enjoy it but I found out whether the light really does go off when the door's shut ;-)
aboogie
29th Oct, 2013
I can imagine!!!
vmwatson1991
29th Jul, 2013
I made this with hobnob biscuits - delicious!
hungrybaker
5th Feb, 2012
5.05
Good for a nice fast make-ahead cheesecake. Seems versatile as I could use different fruits and/or base next time. The shortbread made it seem too sweet so I might try digestive biscuits or oatcakes next time to compare. As per the recipe instructions at the end, I sat in the fridge for several hours. I got too cold to enjoy it but I found out whether the light really does go off when the door's shut ;-)
dogwoodrose
29th Mar, 2011
I tried the yummy scrummy carrot cake and it was delicious. Using olive oil instead of margarine made it much lighter and the cake retained it's moisture much longer. Very nice!
dannwebb
19th Dec, 2014
What does "soft cheese" mean? Camembert?? You might like to be specific .. maybe everyone in the UK knows what you mean by "soft cheese", but other countries don't. I'm guessing mascarpone?
goodfoodteam's picture
goodfoodteam
19th Dec, 2014
Hi dannwebb, thanks for your question. For this recipe we suggest a soft cheese also sometimes called cream cheese, mascarpone would be ok but a cream cheese would be better for this recipe. Hope this helps, let us know how you get on. 
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