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No-Bake Raspberry Cheesecake

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A creamy and tangy no-bake raspberry cheesecake that’s perfect for any occasion!

Ingredients

Scale
  • 200g Digestive Biscuits
  • 100g Unsalted Butter, Melted
  • 400g Cream Cheese
  • 100g Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 300ml Heavy Cream
  • 300g Fresh Raspberries
  • Gelatin (Optional, for Setting)

Instructions

  1. Crush the Biscuits: Start by placing your digestive biscuits in a food processor and pulse them into fine crumbs. If you don’t have a processor, you can put them in a zip-top bag and crush them with a rolling pin.
  2. Mix with Butter: In a bowl, combine the biscuit crumbs with the melted butter until everything is moistened and resembles wet sand.
  3. Press and Chill: Transfer the mixture into a 9-inch springform pan, spreading it evenly across the bottom. Once done, pop it in the refrigerator to set while you work on the filling.
  4. Blend Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese until it’s smooth. Gradually add the powdered sugar and vanilla extract, mixing until perfectly blended and fluffy.
  5. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Fold it Together: Gently fold the whipped cream into the cream cheese mixture.
  7. Stir in Raspberries: Carefully add the fresh raspberries to the cheesecake mixture.
  8. Pour Filling onto Crust: Pour the cheesecake filling over the crust and spread it evenly.
  9. Set the Cheesecake: Cover your cheesecake and place it in the refrigerator for at least 240-360 minutes, or overnight if possible.

Notes

For a firmer cheesecake, consider using gelatin or agar-agar according to package instructions.

Nutrition

Keywords: no-bake cheesecake, raspberry cheesecake, dessert

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