Why You’ll Love Raspberry Cheesecake Recipe
This dessert is incredibly creamy, rich, and perfectly balanced with a hint of tartness from the raspberry sauce. It’s easy to prepare, doesn’t require any baking, and looks beautiful when sliced. Whether you’re serving guests or treating yourself, this cheesecake will impress with both taste and presentation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Raspberry Sauce
frambozen diepvries (frozen raspberries)
kristalsuiker (granulated sugar)
Cheesecake Mixture
roomkaas (cream cheese)
mascarpone
klopfix (stabilizer for whipped cream)
kristalsuiker
vanillesuiker (vanilla sugar)
ongeklopte slagroom (unwhipped heavy cream)
Filling
theebiscuits
melk (milk)
Topping
ongeklopte slagroom (unwhipped heavy cream)
witte chocolade (white chocolate)
Directions
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Prepare the raspberry sauce:
Cook frozen raspberries with sugar over medium heat until softened. Pass through a fine sieve to remove seeds, pressing to extract as much juice and pulp as possible. Let cool. -
Make the cheesecake filling:
In a large bowl, combine cream cheese, mascarpone, stabilizer, sugar, and vanilla sugar. Begin mixing, gradually adding the heavy cream. Whip the mixture until it forms stiff peaks and becomes thick and creamy. -
Layer the dessert:
Dip the biscuits briefly in milk and place a layer on the bottom of your pan. Spread part of the cheesecake mixture evenly on top, followed by a drizzle of raspberry sauce. Repeat the layers until all components are used, ending with a layer of the cream. -
Prepare the topping:
Heat the heavy cream for the topping until hot (not boiling), then add the white chocolate in pieces. Let it sit for a minute before stirring into a smooth ganache. Pour this over the cheesecake and spread evenly. -
Chill:
Cover the dessert and refrigerate for at least 6 hours, preferably overnight, to allow it to set completely. -
Serve:
Once set, slice and serve chilled. Optional: drizzle with extra raspberry sauce or garnish with fresh raspberries.
Servings and timing
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Servings: 12
-
Preparation Time: 40 minutes
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Chill Time: Minimum 6 hours, best overnight
Variations
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Fruit Swap: Replace raspberries with strawberries, blueberries, or mixed berries for a different flavor profile.
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Chocolate Twist: Use dark or milk chocolate instead of white for a richer topping.
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Nutty Base: Add crushed nuts or coconut flakes to the biscuit layer for extra texture.
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Lemon Zest: Add a bit of lemon zest to the cheesecake mixture for a citrusy kick.
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Jam Layer: Include a thin layer of raspberry jam between the biscuits and cream for added sweetness.
Storage/Reheating
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Refrigerator: Store covered in the fridge for up to 3–4 days.
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Freezer: Wrap individual slices well and freeze for up to 1–2 months. Thaw overnight in the refrigerator before serving.
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Reheating: Not required. Serve cold directly from the fridge.
FAQs
How long should this cheesecake chill before serving?
It needs at least 6 hours, but chilling overnight gives the best results and flavor.
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work great and may require slightly less sugar.
What can I use instead of mascarpone?
You can substitute mascarpone with additional cream cheese or a mix of cream cheese and sour cream for a similar texture.
Do I need to use klopfix?
Klopfix helps stabilize the whipped cream. If unavailable, gelatin can be used as an alternative stabilizer.
Can I use other types of biscuits?
Yes, digestive biscuits, graham crackers, or ladyfingers can be used instead of theebiscuits.
Is this cheesecake suitable for freezing?
Yes, freeze individual slices wrapped well for up to 2 months. Thaw in the fridge before serving.
Can I make this cheesecake in a springform pan?
Yes, a springform pan makes slicing and serving easier. Line the bottom for easier removal.
What if the mixture is too runny?
Ensure your cream is whipped to stiff peaks and the mixture is well chilled. Adding more stabilizer or allowing longer chill time can help.
Can I add gelatin for a firmer texture?
Yes, if you prefer a more solid set, dissolve a bit of gelatin and mix it into the cheesecake layer.
Can I prepare this recipe in advance?
Absolutely — it’s best made a day ahead so it has plenty of time to set and the flavors can develop.
Conclusion
This no-bake raspberry cheesecake is an irresistible dessert with creamy layers and a burst of berry flavor. Easy to assemble and perfect for making ahead, it’s an ideal option for celebrations, casual get-togethers, or simply treating yourself to something special. Once chilled and set, every bite delivers a delightful combination of smooth cheesecake, tart raspberry, and sweet chocolate — a guaranteed crowd-pleaser.
Raspberry Cheesecake (No Bake)
A creamy no-bake raspberry cheesecake with a crunchy cookie crust, layered with fresh raspberries and topped with a smooth raspberry coulis.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes (including chill time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: European
- Diet: Vegetarian
Ingredients
- 200 g digestive biscuits
- 100 g unsalted butter (melted)
- 400 g cream cheese
- 250 ml whipping cream
- 100 g white chocolate (melted)
- 75 g powdered sugar
- 1 tsp vanilla extract
- 6 g gelatin powder + 30 ml water
- 150 g raspberries (for filling)
- 150 g raspberries (for topping)
- 2 tbsp sugar (for coulis)
Instructions
- Crush the digestive biscuits into fine crumbs and mix with the melted butter.
- Press the mixture into the bottom of a springform pan and refrigerate to set.
- Bloom the gelatin in water and let it sit for a few minutes.
- Whip the cream until stiff peaks form and set aside.
- Beat the cream cheese with powdered sugar and vanilla extract until smooth.
- Add melted white chocolate to the cream cheese mixture and mix well.
- Gently heat the bloomed gelatin until dissolved and mix into the cheesecake filling.
- Fold the whipped cream into the cream cheese mixture.
- Add fresh raspberries and fold them in gently.
- Pour the filling over the crust, smooth the top, and refrigerate for at least 4 hours or overnight.
- For the coulis, heat raspberries with sugar until soft, then strain to remove seeds.
- Once the cheesecake is set, pour the raspberry coulis over the top and decorate with fresh raspberries.
Notes
- Use room temperature cream cheese for a smoother filling.
- You can substitute fresh raspberries with frozen ones if needed.
- Chill the cheesecake overnight for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
