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Milkybar® & Raspberry Mini Cheesecake Pots

Who doesn’t love a good Milkybar® cheesecake recipe! Try our take on this delicious dessert with an exquisite raspberry mini cheesecake, just perfect to spoil your loved ones on a weekend!

Serving : 10

(74.5g per portion)

Each portion contains:


of an adult’s Reference Intake (RI)*
Energy per 100g: 665kJ/159kcal

*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.

You'll need:

  • 85g Light digestive biscuits
  • 150g Tub 0% fat Greek yogurt
  • 150g Extra light soft cheese
  • Milkybar® Block
  • Juice of 1 lemon
  • 250g Fresh raspberries
  • 10 miniature glasses or jars

Tips to involve little Farmers

Why not let your little one build the raspberry mini cheesecakes? When it comes to the delicious Milkybar® cheesecake recipes, it’s all about balancing the flavours!


  • 1

    Crumble the biscuits in your fingers, not too fine. Divide the crumbs between 10 miniature glasses or jars.

  • 2

    Whisk the cream cheese and yogurt in a small bowl until smooth whilst carefully adding the lemon juice. Once mixed leave to one side.

  • 3

    Into a bowl, break the Milkybar® Block into small pieces.

  • 4

    Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water.

  • 5

    Keeping the water at a temperature barely simmering, stir the chocolate occasionally until melted. Now remove the bowl from the pan and leave to one side. Careful, the bowl may be hot!

  • 6

    Fold the cream cheese mixture into the melted Milkybar® until smooth.

  • 7

    Spoon the creamy mixture over the biscuits. Chill for at least 30 minutes to 1 hour.

  • 8

    In a small bowl, crush the raspberries leaving some texture and spoon on top of the now set creamy mixture.

  • 9

    Chill the raspberry mini cheesecake for at least another 30 minutes to 1 hour before sharing.

  • 10


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