Easy Lemon and Raspberry Cheesecakes

Create yourself an occasion, stock up on some lemon curd and you're half way to a dessert to remember.

Adapted from Jamie Oliver


  • 6 gingernut biscuits
  • 25g (1oz) almonds, finely chopped
  • 25g (1oz) butter
  • 100g (4oz) frozen raspberries (no need to defrost them)
  • 150g (5oz) good lemon curd (approx 6 heaped teaspoons)
  • 250g (9oz) mascarpone
  • finely grated zest of 1 large lemon
  • 1 teaspoon vanilla extract
  • a splash or 2 of milk
  • 1 rounded dessertspoon icing sugar
  • 18 fresh raspberries (approx 60g / 2½oz)
  • a handful of toasted, flaked almonds


  1. Place the gingernut biscuits in a plastic bag and give them a good bash with a rolling pin until they are reduced to crumbs. Now combine the biscuit crumbs and the finely chopped almonds in a bowl and mix well.
  2. Melt the butter in a small, covered dish in the microwave and stir into the nutty, biscuity rubble, mixing well. Share this mixture between 6 small glasses (mine were 175ml / 6floz capacity).
  3. Next divide the frozen raspberries between the 6 glasses - there is no need to defrost them.
  4. Now spoon a heaped teaspoon of lemon curd on the top of the raspberries in each glass.
  5. Tip the mascarpone into a mixing bowl. Add the finely grated zest of a large lemon, vanilla extract, icing sugar and a small splash of milk. Mix everything together thoroughly. You are looking to create a dropping consistency so add a touch more milk if you need to - but take it slowly ... Share the mascarpone mixture across the glasses.
  6. Garnish with a few toasted, flaked almonds and a few fresh raspberries.

Keywords: simple, quick, entertaining, prepare beforehand