Maria
Why Make This Recipe
Making a no-bake raspberry cheesecake is a great way to enjoy a delicious dessert without the need for baking. It’s quick and simple to prepare, requiring minimal effort and time in the kitchen. The combination of tangy raspberries, creamy cheesecake, and a crunchy biscuit base creates a mouthwatering treat that will impress your family and friends.How to Make No Bake Raspberry Cheesecake
Ingredients:
- 140 g Unsalted butter
- 280 g Biscuit crumb (e.g., Graham Crackers or Digestive Biscuits)
- 20 g Freeze-dried raspberries
- Pinch of salt
- 3 Gelatine sheets
- 90 g Heavy Cream (36% fat)
- 100 g Granulated sugar
- 65 g Lemon juice
- 300 g Cream cheese
- 270 ml Heavy Cream (36% fat)
- 400 g Raspberry puree
- 100 g Granulated sugar
- 20 g Lemon juice
- 2.5 Gelatin sheets
Directions:
- Melt the butter and mix with biscuit crumbs, freeze-dried raspberries, and salt. Press into the bottom of a springform pan.
- Bloom the gelatin in cold water. Heat the cream and sugar until dissolved. Add bloomed gelatin and lemon juice. Pour over cream cheese to create the filling.
- Whip cold heavy cream until soft peaks form. Fold into the cream cheese mixture.
- Pour the filling over the biscuit base and chill in the fridge until set.
- Prepare a raspberry topping by mixing raspberry puree, sugar, lemon juice, and gelatin. Pour over the set cheesecake and refrigerate until firm.
- Decorate with remaining cream cheese filling, fresh raspberries, raspberry compote, lemon zest, and mint leaves before serving.
How to Serve No Bake Raspberry Cheesecake
Serve chilled, straight from the fridge, for the best taste and texture. Pair with a hot cup of coffee or a refreshing glass of iced tea for a delightful dessert experience.How to Store No Bake Raspberry Cheesecake
Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, to maintain freshness. It can be kept for up to 3-4 days.Tips to Make No Bake Raspberry Cheesecake
- Ensure all ingredients are at the correct temperature for smooth mixing.
- Use fresh, ripe raspberries for the best flavor.
- Adjust the amount of sugar in the recipe according to your preference for sweetness.
Variation
For a different twist, try using different berries such as strawberries or blueberries in place of raspberries for a unique flavor profile.
No Bake Raspberry Cheesecake
Indulge in the delightful flavors of a refreshing and creamy No Bake Raspberry Cheesecake, perfect for hot summer days. This crowd-pleaser is bursting with raspberry goodness and will satisfy your sweet tooth.
Ingredients
Filling
- 3 Gelatine sheets
- 90 g Heavy Cream (36% fat)
- 100 g Granulated sugar
- 65 g Lemon juice
- 300 g Cream cheese
- 270 ml Heavy Cream (36% fat)
- 400 g Raspberry puree
- 100 g Granulated sugar
- 20 g Lemon juice
Instructions
How to Make No Bake Raspberry Cheesecake
- Melt the butter and mix with biscuit crumbs, freeze-dried raspberries, and salt. Press into the bottom of a springform pan.
- Bloom the gelatin in cold water. Heat the cream and sugar until dissolved. Add bloomed gelatin and lemon juice. Pour over cream cheese to create the filling. Whip cold heavy cream until soft peaks form. Fold into the cream cheese mixture. Pour the filling over the biscuit base and chill in the fridge until set. Prepare a raspberry topping by mixing raspberry puree, sugar, lemon juice, and gelatin. Pour over the set cheesecake and refrigerate until firm. Decorate with remaining cream cheese filling, fresh raspberries, raspberry compote, lemon zest, and mint leaves before serving.
Notes
For added freshness, use organic raspberries and high-quality cream cheese. Decorate with fresh mint leaves for a burst of color.
