Raspberry cheesecake in a glass

Raspberry cheesecake in a glass


10 mins 


5 mins 


Delicious layers of biscuit, fruits, yoghurt and Hellmann's mayonnaise


  • 150 g raspberries
  • 1 tablespoon caster sugar
  • Zest and juice of 1 lemon
  • 2 dollops Hellmann's Light Mayonnaise
  • 125 g low-fat Greek yogurt
  • 4 biscuits (e.g. light digestives)
  • 2 tablespoons icing sugar
  • 15 g Flora Buttery

  1. Amount per Serving
Title Amount per Serving
Energy 395.82 kcal
Protein 9.88 g
Sugar 26.74 g
Fibre 6.24 g
Fat 16.19 g
Saturated fat 5.2 g


  1. Place the raspberries, sugar and 1 tablespoon of lemon juice into a small pan

  2. Heat gently for 3-4 minutes until juices just start to run. Cool.

  3. Meanwhile, mix the crushed biscuits with the melted Flora and spoon into 2 glasses.

  4. Fold the lemon zest and icing sugar into a bowl with the yoghurt and mayonnaise and divide between the glasses.

  5. Spoon over the fruit and juice.

  6. Serve warm or you can put in the fridge for a couple of hours to cool.