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Raspberry Cheesecake No‑Bake

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This no-bake raspberry cheesecake is a creamy and fruity dessert with a crunchy biscuit base, topped with a tangy raspberry layer. Perfect for warm days when you want a delicious treat without turning on the oven.

Ingredients

  • 200 g digestive biscuits
  • 100 g unsalted butter, melted
  • 500 g cream cheese (room temperature)
  • 200 ml whipping cream
  • 100 g powdered sugar
  • 1 tsp vanilla extract
  • 6 g gelatin powder
  • 30 ml water (for gelatin)
  • 200 g raspberries (fresh or frozen)
  • 2 tbsp sugar (for raspberry layer)
  • 3 g gelatin powder (for raspberry layer)
  • 15 ml water (for raspberry gelatin)

Instructions

  1. Crush the digestive biscuits until fine, then mix with melted butter.
  2. Press the mixture firmly into the base of a springform pan and refrigerate.
  3. In a bowl, beat cream cheese with powdered sugar and vanilla extract until smooth.
  4. Whip the cream until stiff peaks form, then gently fold into the cream cheese mixture.
  5. Dissolve 6 g gelatin in 30 ml water, let it bloom for 5 minutes, then microwave for a few seconds until liquid. Mix it into the cheesecake mixture.
  6. Pour the filling onto the biscuit base, smooth the top, and refrigerate for at least 4 hours or until set.
  7. For the raspberry layer, cook raspberries with 2 tbsp sugar until soft, then blend and strain to remove seeds.
  8. Dissolve 3 g gelatin in 15 ml water, let bloom, microwave briefly, then stir into the raspberry purée.
  9. Let the raspberry mixture cool slightly, then pour over the chilled cheesecake. Refrigerate until set.
  10. Once fully set, carefully remove the cheesecake from the pan and serve chilled.

Notes

  • You can use frozen raspberries, just make sure to thaw them first.
  • Let each layer fully set before adding the next for clean layers.
  • Adjust sugar based on the sweetness of the raspberries.

Nutrition

Find it online: https://yumfamilyrecipes.com/raspberry-cheesecake-no-bake/