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Raspberry Cheesecake (No Bake)

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A creamy no-bake raspberry cheesecake with a crunchy cookie crust, layered with fresh raspberries and topped with a smooth raspberry coulis.

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

  1. Crush the digestive biscuits into fine crumbs and mix with the melted butter.
  2. Press the mixture into the bottom of a springform pan and refrigerate to set.
  3. Bloom the gelatin in water and let it sit for a few minutes.
  4. Whip the cream until stiff peaks form and set aside.
  5. Beat the cream cheese with powdered sugar and vanilla extract until smooth.
  6. Add melted white chocolate to the cream cheese mixture and mix well.
  7. Gently heat the bloomed gelatin until dissolved and mix into the cheesecake filling.
  8. Fold the whipped cream into the cream cheese mixture.
  9. Add fresh raspberries and fold them in gently.
  10. Pour the filling over the crust, smooth the top, and refrigerate for at least 4 hours or overnight.
  11. For the coulis, heat raspberries with sugar until soft, then strain to remove seeds.
  12. 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

Find it online: https://yumfamilyrecipes.com/best-raspberry-cheesecake/