Raspberry Layer Cheesecake Pots


  • 1 1/2 packets cream cheese
  • 3 tbsp granulated sugar
  • 240ml double cream
  • 1 tbsp fresh lemon juice
  • 100g digestive biscuits, broken to crumbs
  • 250g fresh raspberries
  • 8 tbsp Chivers raspberry jam


  1. Using an electric mixer, beat the cream cheese and sugar until smooth.
  2. Reduce the mixer speed to low and gradually add the cream. Increase the speed to high and beat until thick and stiff, about 2 minutes. Beat in the lemon juice.
  3. Spoon biscuits into the jars. Top with cheesecake batter, raspberries, and jam, alternating red layers with cheesecake batter. Refrigerate for at least 2 hours before serving.

Raspberry Layer Cheesecake Pots