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.