Raspberry Cheesecake


  • 2 boxes of Lovemore Digestive Biscuits
  • 100g butter
  • 284ml double cream
  • 600g soft cheese
  • 50g sugar
  • 1tsp vanilla extract
  • 1tsp lemon juice
  • 150g raspberries


Got some friends coming over this summer? Impress them with this delicious and easy to make no bake cheesecake!

Firstly, get your hands on 2 packs of our gluten free Lovemore Digestive Biscuits, place them in a sealable bag (making sure there’s no holes!) and crush with a rolling pin.

Once this is done, the next step is to melt 100g of butter in a large saucepan and add in the biscuit crumbs, stirring until the mixture is combined completely.

Now you can press this mixture into the bottom of a loose-bottomed tin and pop this in the fridge for an hour while you get on with making the topping.

Whisk the double cream in a large mixing bowl and then gradually fold in the cream cheese. Once this has combined you can add the sugar and a teaspoon each of lemon juice and vanilla extract. The only thing left to do before assembling the cheesecake is to throw in the raspberries, the crucial finishing touch!

Grab your tin from the fridge and spread the cream cheese mixture over the biscuit base, smoothing the top with a spatula.

Now’s the hard part; chill your cheesecake for around 2 hours so your topping has time to set. After this agonising wait you can remove it from the tin and decorate with the rest of the raspberries.

Then it’s time to serve… and enjoy!