NST kitchen · dessert
Raspberry and white-chocolate cheesecake cups
Soft white-chocolate cheesecake filling, raspberry pockets and biscuit crumbs in individual cups. No raw eggs and no slice-perfect setting required: this dessert is made for a spoon.
- vegetarian
- Prep (est.)
- 20 min
- Cook (est.)
- 2 min
- Total (est.)
- 147 min
- Base servings
- 4
Total includes 125 minutes waiting time.
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Ingredients
Quantities adjust; cooking times do not. Choose a suitable pan and check doneness. Small spice amounts are approximate; weigh fractional whole ingredients where needed. Changing servings clears the ingredient checklist.
This recipe adjusts up to 4 servings. For more, cook separate batches rather than crowding the pan.
Ingredients for 4 servings.
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You will need
- Kitchen scales
- Microwave and microwave-safe bowls
- Mixing bowl, whisk and spatula
- Food bag and rolling pin
- One clean 250 ml dessert cup per serving and covers
Let's make it
The method
0 of 5 steps marked
Keep your place for this page visit. Ticks do not confirm doneness or food safety; follow every cooking and storage instruction.
Step 1. Make the biscuit base
Crush the biscuits in a food bag with a rolling pin. Melt the butter in a microwave-safe bowl in short 10-second bursts, stopping as soon as liquid. Stir it through the crumbs and divide between the dessert cups, pressing lightly.
Step 2. Melt the chocolate
Put the chopped white chocolate in a clean microwave-safe bowl. Heat at low power in 15–20-second bursts, stirring after each, until just melted. Stop before it scorches. Leave for about 5 minutes until no longer hot but still fluid.
Step 3. Mix the filling
Whisk the cream cheese until smooth, then gradually stir in the yoghurt. Stir a spoonful of this mixture into the cooled melted chocolate, then whisk that chocolate mixture into the remaining filling. Do not leave the dairy out for longer than preparation requires.
Step 4. Layer with raspberries
Gently wash and drain the fresh raspberries. Divide half between the cups, spoon over the filling and add the remaining berries. Keep ready-to-eat fruit and cups on clean surfaces.
Step 5. Chill and serve
Cover and refrigerate immediately at 0–5°C for at least 2 hours. Serve cold with a spoon; the filling is intended to stay soft. Keep the cups chilled until you are ready to eat.
Make it work for you
Swaps & variations
- Use the same prepared weight of fresh strawberries, chopped small, instead of raspberries.
- Ready-to-eat shortbread can replace the digestives at the same weight; the base will be richer and may contain different allergens.
- Low-fat cream cheese and plant-based alternatives may set or melt differently; they are not tested one-for-one replacements in this draft.
Recipe notes & sources
Sources support the points stated below; they are not evidence that NST has cooked or tested this recipe.
- FSA: chilling, freezing and defrosting food safely
Domestic refrigeration, prompt cooling and leftover limits; not a shelf-life or recipe test.
Checked 2026-10-23 - FSA: food allergy and intolerance advice
Ingredient labels, regulated allergens and cross-contact; no specific product or allergy-safe clearance.
Checked 2026-10-23 - FSA: home food fact checker
Washing produce, avoiding mouldy food and egg handling; no measured yield, taste or dish endorsement.
Checked 2026-10-23
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