These no-bake Rhubarb Raspberry Cheesecakes in Pots are made using strained Greek yogurt and fresh fruit. They’re an easy pudding that’s glam enough to serve for visitors, but low effort enough to make for the family in the week.
Updated 2026 · Now with printable recipe.
We have a glut of home grown raspberries during July and they’re a versatile fruit to use in many ways without getting bored.
This no-bake cheesecake dessert looks pretty with the layers visible in glasses. Although you need to allow at least 12 hours from start to finish, none of the stages take more than five minutes each.
You could even assemble the layers over a couple of days so long as you add the fresh raspberries at the last minute. A whole one with the other berry torn into pieces looks more interesting than two whole ones plonked on top.
There’s a printable recipe sheet further down but here are some pictures talking you through the process making these Rhubarb Raspberry Cheesecakes in Pots.
For the biscuit bases I’m a big fan of the scallop edged ginger biscuits from IKEA but any ginger nut will do really.
For the nuts in the biscuit base I used praline from the baking aisle in a French supermarket. This is finely chopped caramelised hazelnut but you can use ordinary chopped hazelnut if you cannot find chopped praline in the UK.
For an extra dimension you can add a teaspoon of Koekkruiden or mixed spice. Alternatively use speculoos biscuits (sold as Biscoff or Lotus in the UK) for the crumbs.
Decant the biscuit crumb and praline mixture into six separate glasses and press down to make reasonably firm.
My new best friend in the kitchen is strained Greek yogurt, which is cheesily easy to make.
Simply strain a 500ml pot of Greek yogurt through muslin cloth overnight and you end up with a firmer mass suitable for spreading or rolling into balls. It’s not exactly like cream cheese but close enough!
The next day, over a low heat, lightly stew the rhubarb cubes in a small saucepan in a scant tablespoon of water.
You need the rhubarb to collapse but with as little added water as possible.
Allow the cooked rhubarb to cool before adding it to the strained Greek yogurt.
When the rhubarb has cooled, use a metal spoon or large hand whisk to fold the fruit, honey, strained Greek yogurt and some soft goats’ cheese together in a small mixing bowl.
When combined divide the mixture over the biscuit bases in the glasses and transfer to the fridge to chill.
For the fruit layer, over a low heat in a small saucepan, stew 100g raspberries this time in a scant teaspoon of water. Once they’ve thoroughly broken down, strain the juice through a sieve and when this is cool stir in the clear honey to thicken.
The wet raspberry topping is perfect to swirl into the cheesy rhubarb base.
Spoon the ruby red syrup on top of the chilled cheesecakes.
To serve the cheesecakes, top with some more fresh raspberries.
A printable recipe sheet for these Rhubarb Raspberry Cheesecakes is available below.
Rhubarb Raspberry Cheesecakes in Pots
Equipment
- muslin cloth to strain the Greek yogurt
- sieve to strain the berries
Ingredients
For The Cheesecake Filling:
- 500 ml Greek yogurt
- 1 stick rhubarb very pink, cut into 2 inch cubes
- 75 g goat's cheese soft
- 2 tbsp honey clear
For The Biscuit Base:
- 10 ginger biscuits
- 50 g Demerara sugar
- 50 g butter
- 30 g hazelnuts chopped
- 1 tsp Koekkruiden spice optional - or ground mixed spice
For The Raspberry Topping:
- 200 g raspberries
- 4 tbsp honey clear runny
Instructions
- Using a muslin cloth draped over a sieve in a large bowl, strain the Greek yogurt overnight.
- The next day, over a low heat, lightly stew the rhubarb cubes in a small saucepan in a scant tablespoon of water. You need the rhubarb to collapse but with as little added water as possible. Allow the cooked rhubarb to cool.?3. Meanwhile crush the biscuits thoroughly or blitz them in a food processor until they become crumbs.
- Melt the butter in a small saucepan and with the biscuit crumbs, Demerara sugar and chopped hazelnuts, stir together in a small bowl until wet and forming clumps.
- Decant the crumb mixture into six separate glasses and press down to make reasonably firm.
- When the rhubarb has cooled, use a metal spoon or large hand whisk to fold the fruit, 2 tbsp clear honey, strained Greek yogurt and goats’ cheese together in a small mixing bowl. When combined divide the mixture over the biscuit bases in the glasses and transfer to the fridge to chill.
- For the fruit layer, set aside 100g raspberries for topping later.
- Over a low heat in a small saucepan, stew the other 100g raspberries, this time in a scant teaspoon of water. Once they’ve thoroughly broken down, strain the juice through a sieve and when this is cool, stir in the clear honey to thicken slightly. Spoon the ruby red syrup on top of the chilled cheesecakes.
- To serve, top with several fresh raspberries.
Some More Raspberry Recipe Ideas
As I’m used to having so many raspberries, I have lots more recipes for a raspberry glut:
That’s such a good (and healthy) tip to use strained Greek yogurt rather than cheesecake- and it must add a delicious tang to the finished pud!