Summer Berry Cheesecake

If you’re looking for an easy summer dessert that looks as good as it tastes, these Summer Berry Cheesecake Cups are just the thing.

They’re creamy, fruity and completely no-bake, with a buttery digestive biscuit base, smooth vanilla cheesecake filling and homemade raspberry jam running through the layers. Sieving the jam removes the raspberry seeds, giving it a lovely smooth texture that pairs perfectly with the creamy cheesecake. Finished with fresh strawberries and blueberries, they make the perfect little individual desserts for summer.

I love making desserts like these in individual cups because they’re easy to prepare ahead of time and there’s no need to worry about slicing and serving a whole cheesecake. They’re also perfect for BBQs, parties or when you simply want something a little special in the fridge ready to enjoy.

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How to Make the Raspberry Jam

Start by making the raspberry jam as this needs time to cool before adding it to the cheesecake cups.

Add the frozen raspberries, caster sugar and lemon juice to a saucepan and place over a low heat.

Allow the raspberries to slowly cook down, stirring occasionally. As they heat, the raspberries will release their juices and break down into a sauce.

Continue cooking until the mixture has thickened slightly and looks jammy. Remember that it will thicken further as it cools.

Once the raspberry mixture has thickened, remove it from the heat. Pass it through a sieve into a clean bowl, using the back of a spoon to press the mixture through and remove the seeds.

Leave the smooth raspberry jam to cool completely, then transfer it to the fridge to chill until you’re ready to assemble the dessert cups.

Tip: Make the raspberry jam ahead of time if you can. Having it already chilled makes assembling the cheesecake cups much easier.

The Dessert Cups I Used

For these cheesecake cups, I used 5oz dessert cups, which I bought from TikTok Shop.

They’re the same style of cups I used for my Mango Dessert Cups recipe, so if you’ve made those before, you’ll recognise the size and style.

I find individual dessert cups are perfect for recipes like this because they make the desserts look neat and presentable, while also making them really easy to serve.

Step-by-Step Instructions

1. Make the biscuit base

Start by crushing your digestive biscuits until you have fine crumbs.

You can use a food processor to make this quick and easy, or place the biscuits into a food bag and crush them with a rolling pin.

Melt the butter and add it to the biscuit crumbs. Mix thoroughly until all of the crumbs are coated and the mixture resembles damp sand.

2. Add the biscuit base to the cups

Add approximately 2 heaped tablespoons of the biscuit mixture into each 5oz dessert cup.

To create an even, compact base, use the bottom of a small dessert cup, a small flat-ended utensil or anything that fits neatly into the cup to gently press the biscuit mixture down.

You want the base to be firm and level, but don’t press it down too hard.

This recipe makes 8 dessert cups.

3. Make the cheesecake filling

Add the soft cream cheese, icing sugar, vanilla extract and lemon juice to a mixing bowl.

Mix until completely smooth and creamy, making sure there are no lumps.

Add the double cream and whisk until the mixture thickens and holds its shape.

Tip: Don’t over-whisk the filling. Stop once it’s thick enough to pipe.

4. Pipe the cheesecake filling

Transfer the cheesecake mixture into a piping bag.

Pipe the filling evenly into each dessert cup, working around the cup rather than squeezing all of the mixture into one spot.

Once you’ve filled the cups, gently tap each one on your work surface. This helps the cheesecake mixture settle into the corners and removes any large air bubbles.

If needed, use a spoon or small spatula to smooth the top.

5. Add the raspberry jam

Once the cheesecake layer is in place, add some of the chilled, sieved raspberry jam.

You can spoon it over the top or pipe it on using a piping bag, depending on the look you want.

If you want the jam to sit neatly in the centre, piping gives you a little more control.

6. Decorate

Finish each cheesecake cup with fresh strawberries and blueberries.

For an extra neat finish, cut the strawberries into small pieces or slices and arrange them with a few blueberries on top.

Keep the decorated cheesecake cups chilled in the fridge until you’re ready to serve.

Tip: For the freshest-looking decoration, add the berries closer to serving time.

Print Recipe

Summer Berry Cheesecake

Author: sabsbakes Cooking Method: No-Bake Courses: Dessert Cups

Prep Time 30 mins Rest Time 5 hrs Total Time 5 hrs 30 mins

Servings: 8

Description

Creamy no-bake cheesecake cups layered with a buttery biscuit base, homemade raspberry jam and fresh summer berries. An easy individual dessert that’s perfect for summer gatherings.

Ingredients

Servings

Raspberry Jam:

• 250 g frozen raspberries
• 60 g caster sugar
• 1 tbsp lemon juice

Biscuit Base:

• 170 g digestive biscuits
• 70 g butter, melted

Cheesecake Filling

• 300 g soft cream cheese
• 100 g icing sugar
• 2 tsp vanilla extract
• 1 tsp lemon juice
• 250 ml double cream

Decorations:

• Raspberry jam
• Strawberries
• Blueberries

Instructions

1. Make the raspberry jam by adding the frozen raspberries, caster sugar and lemon juice to a saucepan. Cook over a low heat until the raspberries have broken down and the mixture has thickened. Pass the mixture through a sieve to remove the seeds and create a smooth jam. Leave to cool, then chill in the fridge.
2. Crush the digestive biscuits using a food processor or place them into a food bag and crush with a rolling pin.
3. Add the melted butter and mix until all of the biscuit crumbs are evenly coated.
4. Add around 2 heaped tablespoons of the biscuit mixture into each dessert cup. This recipe makes 8 cups.
5. Prepare the cheesecake filling by mixing the cream cheese, icing sugar, vanilla and lemon juice until smooth.
6. Add the double cream and whisk until the mixture is thick enough to pipe.
7. Transfer the cheesecake mixture to a piping bag and pipe it evenly into each cup.
8. Add a layer of chilled, sieved raspberry jam and finish with fresh strawberries and blueberries.
9. Chill the cheesecake cups before serving.

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