Summer Cheesecake Squares!


First things first, I have to apologise for the absolutely terrible photography featured here! It was a really sunny day when I was trying to get my photo for the blog and I haven’t really got the hang of taking great pictures yet- I guess it comes with time! 🙂 Side note: if any of you guys have some tips for taking food photography and other photos, please let me know! I’d love to hear what works for different people.

But irregardless of my photography botch job, these cheesecake squares offer all the tastes of Summer. I absolutely adore soft, creamy cheesecake, so that’s exactly what I wanted to create when I was coming up for this recipe. With a ginger biscuit base and creamy lemon filling, topped off with a raspberry marbled top, these no bake squares are the perfect sweat treat!


Ingredients (I used these quantities to make a large cheesecake of dimensions 24cm x 24cm x 5cm, but these can easily be adjusted to fit whatever size container you wish to use):

  • 300ml double cream
  • 600g soft cream cheese
  • 300g ginger nut biscuits
  • 100g icing sugar
  • 120g unsalted butter
  • 75g raspberries
  • 2 lemons


  1. Start by placing your biscuits in a plastic zip lock bag and bashing them with a rolling pin- go on, get all your stress out! Melt the butter in a pan on medium heat and then add it to the biscuit crumbs in a bowl. Mix together until all the crumbs are thoroughly coated in butter. Line and grease the container you wish to use. I used a square pie dish for my cheesecake as I wanted to make cheesecake squares, though this recipe would work perfectly well for a normal flan dish. I used tin foil to line my dish. Tip in your biscuit mixture and press down firmly with your hand to create a tightly packed, even layer. Place in the fridge for twenty minutes to set.
  2. Whisk your double cream until you have a stiff, whipped cream consistency (you’re looking for the consistency that you can hold upside down over your head!).
  3. In a separate bowl, beat your cream cheese and icing sugar together until they are smooth. Fold in your whipped cream. Juice and zest two lemons and add this to the mixture.
  4. Spoon your creamy mixture over your biscuit base, spreading it out with the back of your spoon, so that it covers it evenly. Place your cheesecake in the fridge while you make your raspberry topping.
  5. To make your raspberry marble effect, Place your raspberries in a pan on a low heat and let them cook down until they break apart when you stir them. Take off the heat and leave this to cool. I chose to sieve my raspberries in order to get rid of the seeds, though if you prefer to have the pulp in your mixture then feel free to skip this step!
  6. Once cooled, spoon blobs of your mixture on to the top of your cheesecake, and swirl it around with a knife to create a marbled effect. When you are satisfied, pop your cheesecake in the fridge and leave it to set over night. p1220863.jpg
  7. Enjoy!