No-Bake Cheesecake Cups

These no-bake cheesecake cups are creamy, tangy, and layered in pretty individual glasses — no oven, no gelatin, and no fuss. A buttery biscuit base, a smooth cream-cheese filling, and fresh berries on top make them a perfect make-ahead dessert.

Prep time: 20 minutes | Cook time: 0 minutes (plus 2 hours chilling) | Servings: 6

Ingredients

• 150 g digestive biscuits, crushed
• 60 g butter, melted
• 300 g full-fat cream cheese, at room temperature
• 150 ml double cream
• 60 g icing sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 200 g mixed berries, to serve

Method

1. Mix the crushed biscuits with the melted butter. Divide between six glasses and press down firmly to form a base.
2. Beat the cream cheese, icing sugar, vanilla, and lemon zest until smooth. In a separate bowl, whip the cream to soft peaks, then fold it into the cream-cheese mixture.
3. Spoon the filling over the biscuit bases and smooth the tops. Chill for at least 2 hours, until set.
4. Top with mixed berries just before serving.

Tips

Use full-fat cream cheese and double cream — light versions will not set as firmly. Make sure the cream cheese is at room temperature so the filling is lump-free. These keep in the fridge for two days, so they are ideal for dinner parties.