An extremely quick & easy, no cook cheesecake.



16 digestive biscuits

250g raspberries

200g white cooking chocolate

400g mascarpone

100g unsalted butter

7in loose bottomed tin


– Melt butter in pan and remove from heat.  Crush biscuits and stir in to butter.  Press biscuit crumbs into greased tin firmly and allow to set in fridge for 15mins.

– Melt broken chocolate.  Stir in mascarpone and then fold in raspberries. 

– Pour chocolate mixture over biscuit base.  Allow to set for at least 1hr in fridge (better if overnight).  Remove from fridge 15mins prior to serving.