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It should take you less than 15–20 minutes to make this quick and easy cheesecake so it is ideal for impromptu dinner parties as well as sweltering summer days when you can’t bear to turn on the oven.

If you do have some time, you can prepare the cheesecake base and raspberry compote in advance. Then simply layer them into individual serving glasses to set in the refrigerator.

Simply spoon over the biscuit topping when you are ready to serve!

Recipe & images taken from Social Sweets by Jason Atherton, published by Bloomsbury, RRP $39.99. - Get 15% OFF* the RRP - Order your copy now.

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