Raspberry Cheesecake No‑Bake

Why You’ll Love Raspberry Cheesecake No‑Bake Recipe

• It’s completely no‑bake, making it perfect for hot days or when you don’t want to use the oven.

• The raspberry topping adds a burst of fruity flavor that perfectly complements the rich cheesecake.

• It’s make-ahead friendly, so you can prepare it the night before and enjoy a stress-free dessert the next day.

• Ideal for gatherings, parties, or as a special family dessert.

• The ingredients are simple and easy to find, yet the result is stunning and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Raspberry Sauce
225 g raspberries (frozen)
90 g sugar

Cheesecake Filling
200 g cream cheese
250 g mascarpone
16 g stabilizer (klopfix; approximately 2 sachets)
65 g sugar
8 g vanilla sugar
400 ml heavy whipping cream

Layer Base
300 g tea biscuits
150 ml milk

Topping
75 ml heavy whipping cream
125 g white chocolate

Directions

1. In a saucepan over medium heat, combine the raspberries and sugar. Cook until the berries break down and become saucy, around 5–7 minutes. Strain through a fine sieve to remove seeds, and transfer the smooth sauce to a piping bag. Let cool.

2. In a large bowl, beat together cream cheese, mascarpone, stabilizer, sugar, and vanilla sugar until smooth. Gradually pour in the heavy cream and whip until stiff peaks form.

3. Dip each tea biscuit briefly into milk and arrange them as the first layer in a rectangular 28×18 cm dish.

4. Spread half of the cheesecake mixture over the biscuits. Pipe or drizzle some raspberry sauce over the filling.

5. Add another layer of milk-dipped biscuits, followed by the remaining cheesecake filling and more raspberry sauce. Smooth the top.

6. Heat the whipping cream until just before boiling, then pour it over the chopped white chocolate. Let sit for 1 minute, then stir to create a smooth ganache.

7. Spread the white chocolate ganache over the top of the cheesecake and decorate with extra raspberry sauce.

8. Cover the dish and refrigerate the cheesecake overnight to allow it to set completely.

9. Slice into squares and serve chilled. Optional: garnish with fresh raspberries or mint.

Servings and timing

Servings: Approximately 12 slices
Prep time: 40 minutes
Chilling time: At least 8 hours, preferably overnight

Variations

• Berry Mix: Swap raspberries for mixed berries or strawberries.

• Chocolate Base: Use chocolate biscuits for a richer flavor.

• Nutty Crunch: Add a layer of chopped roasted nuts between the filling for extra texture.

• Citrus Twist: Add a bit of lemon zest to the cheesecake mixture for a zesty kick.

• Vegan Option: Use dairy-free cream cheese, coconut whipped cream, and plant-based milk for a vegan version.

Storage/Reheating

Storage: Keep refrigerated in an airtight container for up to 4 days.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Reheating: This dessert is meant to be enjoyed cold and should not be reheated.

FAQs

How long should I chill the cheesecake?

You should chill the cheesecake for at least 8 hours or overnight to ensure it sets well and holds its shape.

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work perfectly. Just cook them the same way with sugar to make the sauce.

What is klopfix, and is it necessary?

Klopfix is a stabilizer that helps whipped cream hold its shape. If unavailable, you can substitute with gelatin or simply whip the cream to very stiff peaks.

Can I make this cheesecake ahead of time?

Yes, this dessert is ideal for making ahead. Prepare it a day in advance and refrigerate until ready to serve.

What can I use instead of mascarpone?

You can substitute mascarpone with additional cream cheese or use a thick Greek yogurt for a lighter alternative.

Can I use other biscuits besides tea biscuits?

Yes, you can use graham crackers, digestive biscuits, or ladyfingers depending on your taste preference.

Will this cheesecake set without baking?

Yes, as long as you whip the filling to stiff peaks and chill it long enough, it will set perfectly without baking.

Can I skip the white chocolate topping?

Yes, the topping is optional. You can leave it out or replace it with whipped cream or extra fruit.

Can I freeze the whole cheesecake?

Absolutely. Wrap the entire dish tightly and freeze. Let it thaw in the fridge before serving.

Can I add gelatin for a firmer texture?

Yes, adding a bit of dissolved gelatin to the filling can make it even firmer, especially if you plan to serve it outside in warm weather.

Conclusion

This no‑bake raspberry cheesecake is a delightful balance of creamy, fruity, and lightly crunchy layers. It’s simple to prepare, stunning to serve, and guaranteed to impress your guests or satisfy your dessert cravings. Whether for a special occasion or just because, this recipe is sure to become a favorite.