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No Bake Raspberry Cheesecake Recipe

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3.8 from 22 reviews

  • Author: Ava
  • Total Time: 7 hours 45 minutes (including chilling time)
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This no-bake raspberry cheesecake is a luscious dessert featuring a crisp biscuit crust infused with freeze-dried raspberries, a smooth and creamy cream cheese filling, and a vibrant, fresh raspberry topping. It requires no oven, making it perfect for warm days or when you want an impressive dessert without the heat. The cheesecake needs chilling time to set, resulting in a velvety texture and a refreshing fruity finish.

Ingredients

Crust

  • 140 g Unsalted butter
  • 280 g Biscuit crumb (e.g., Graham Crackers or Digestive Biscuits)
  • 20 g Freeze-dried raspberries
  • Pinch of salt

Cheesecake Filling

  • 3 Gelatine sheets (1.7 g each)
  • 90 g Heavy cream (36% fat)
  • 100 g Granulated sugar
  • 65 g Freshly squeezed lemon juice
  • 300 g Cream cheese (full fat, e.g., Philadelphia)
  • 270 ml Heavy cream (36% fat, cold)

Raspberry Topping

  • 400 g Raspberry puree (strained to remove seeds)
  • 100 g Granulated sugar (adjust to sweetness)
  • 20 g Freshly squeezed lemon juice
  • 2.5 Gelatine sheets (1.7 g each)

Decoration

  • Remaining cream cheese filling
  • Fresh raspberries
  • Raspberry compote
  • Lemon zest
  • Mint leaves

Instructions

  1. Prepare the Crust: Melt the unsalted butter in the microwave and let it cool slightly. Crush the biscuits and freeze-dried raspberries together either by pulsing in a food processor or by crushing in a ziplock bag with a rolling pin. Combine the crumb mixture with the melted butter and a pinch of salt until well mixed.
  2. Form the Crust: Press the crumb mixture firmly into a 16 cm (6 inch) springform pan or mousse cake ring, first pressing along the sides and then the base. Place this crust into the freezer while preparing the filling.
  3. Prepare Gelatine for Filling: Soak 3 gelatine sheets in cold water for a few minutes until soft.
  4. Make Gelatine Mixture: Heat 90 g heavy cream with 100 g sugar in a saucepan, stirring until sugar dissolves and mixture is simmering. Remove from heat, squeeze out water from gelatine, and stir it into the hot cream mixture, then add 65 g lemon juice. Let the gelatin mixture cool to room temperature.
  5. Mix Cheesecake Filling: Beat 300 g cream cheese with an electric mixer until light and fluffy. Fold in the cooled gelatine mixture gently using a rubber spatula. In a separate bowl, whip 270 ml cold heavy cream to soft peaks, then gently fold into cream cheese mixture.
  6. Assemble Cheesecake Filling: Pour or pipe the filling onto the prepared crust, leaving a small gap at the top for the raspberry topping. Smooth the surface with an offset spatula. Chill in the refrigerator for 1-2 hours until set. Reserve some filling for decoration, covered with plastic wrap, refrigerated.
  7. Prepare Raspberry Topping: Mash fresh raspberries with a fork and sieve the puree to remove most seeds measuring 400 g after sieving. Soak 2.5 gelatin sheets in cold water for a few minutes.
  8. Cook Raspberry Topping: In a saucepan, cook the sieved raspberry puree with 100 g sugar and 20 g lemon juice over medium heat for about 10 minutes until slightly thickened. Remove from heat, squeeze water from gelatine sheets, stir into the warm fruit mixture. Let cool to room temperature.
  9. Finish Assembling: Pour the cooled raspberry topping over the set cheesecake and refrigerate for at least 4 hours to fully set.
  10. Decorate and Serve: Once fully set, carefully remove the springform or mousse ring. Decorate with reserved cream cheese filling, fresh raspberries, raspberry compote, lemon zest, and mint leaves as desired. Keep refrigerated until serving.
  11. Storage: Store the finished cheesecake in the refrigerator to maintain freshness and texture.

Notes

  • Use full-fat cream cheese and heavy cream for the best texture and flavor.
  • Freeze the crust briefly to help it set firmly before adding the filling.
  • Adjust sugar in raspberry topping based on the sweetness of your fresh raspberries.
  • Sieving the raspberry puree ensures a smooth topping without seeds.
  • Be gentle when folding whipped cream into the cream cheese mixture to keep the filling light and airy.
  • Allow sufficient chilling time (minimum 4 hours) for the topping to fully set.
  • Gelatine sheets can be substituted with powdered gelatin using the equivalent weight.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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