Raspberry Cheesecake Tarts

  1. In a blender, blitz the biscuits. 
  2. Melt the butter and add this to the biscuit crumb, mix well.
  3. Taking 5 loose-bottomed round tart moulds (4.5” x 1”) divide the buttery biscuit crumb between them all.
  4. Use the back of a teaspoon to press the biscuit into the ring and up the sides.
  5. Chill for 15 minutes.
  6. While the bases are chilling, in a bowl whisk the cream cheese, icing sugar, vanilla and 1 punnet of fresh raspberries (125g).
  7. Spoon this mix into the centre of the tart shells and return to the fridge to firm up slightly.
  8. To serve, carefully remove from the tart shell and top with the remaining raspberries and garnish with some fresh basil.

Browse by tags

Recipe Information



  • 225g chocolate digestive biscuits
  • 65g melted butter
  • 280g cream cheese
  • 50g icing sugar
  • dash vanilla extract
  • 2 punnets fresh raspberries
  • A few sprigs of fresh basil