Name: Easy No-Bake Raspberry Cheesecake Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 420 min
Yield: 10-12 servings
Ingredients: 225 g fresh raspberries; 90 g granulated sugar; 200 g cream cheese, softened; 250 g mascarpone cheese, softened; 16 g vanilla pudding powder or firming agent (like Klopfix); 65 g granulated sugar; 8 g vanilla sugar; 400 ml heavy whipping cream, cold; 300 g tea biscuits or digestive biscuits; 150 ml milk; 75 ml heavy whipping cream; 125 g white chocolate, finely chopped

Raspberry cheesecake (no bake) is a dessert that truly lives up to its name, offering a delightful indulgence without the fuss of an oven. Imagin extracte a velvety smooth, creamy filling, bursting with the sweet-tart essence of fresh raspberries, all nestled atop a buttery, crum extractbly grabeef ham cracker crust. It’s the perfect balance of textures and flavors that makes this treat so incredibly beloved. What makes this Raspberry cheesecake (no bake) so special is its effortless elegance. It’s a showstopper that requires minimal effort, making it ideal for busy weeknights or impromptu gatherings. You get all the rich, decadent satisfaction of a classic cheesecake, but with a refreshing fruitiness and the sheer convenience of not needing to turn on the oven. It’s a guaranteed crowd-pleaser that’s as beautiful to look at as it is delicious to eat.

Ingredients:

225 g fresh raspberries
90 g granulated sugar (for the raspberry layer)
200 g cream cheese, softened
250 g mascarpone cheese, softened
16 g (approximately 2 sachets) vanilla pudding powder or firming agent (like Klopfix)
65 g granulated sugar (for the cheesecake filling)
8 g vanilla sugar
400 ml heavy whipping cream, cold
300 g tea biscuits or digestive biscuits
150 ml milk
75 ml heavy whipping cream (for the white chocolate ganache)
125 g white chocolate, finely chopped

Preparing the Biscuit Base

First, let’s get our base ready. This no-bake cheesecake is all about easy assembly, and the biscuit base is the foundation. You’ll need your tea biscuits – these are usually plain, slightly sweet biscuits that provide a lovely crum extractbly texture. If you can’t find tea biscuits, digestive biscuits are a fantastic alternative.

In a food processor, pulse the 300 g of tea biscuits until they forrum extractine crumbs. Alternatively, you can place the biscuits in a sturdy zip-top bag, seal it tightly, and then crush them with a rolling pin until you rum extractieve a fine crumb consistency. It’s important to get them as fine as possible for a cohesive base.

Take your chosen springform pan – a 20-23 cm (8-9 inch) pan works best for this recipe. Tip the moistened biscuit mixture into the pan and spread it evenly across the bottom. Use the back of a spoonrum extract the bottom of a glass to press the crumbs down frum extractly. This creates a compact layer that won’t crumble when you slice the cheesecake later. Ensure the edges are also well-pressed. Once done, place the pan in the refrigerator to chill while you prepare the filling. This allows the base to set slightly.

Crafting the Raspberry Swirl

Now for that beautiful pop of color and tangy flavor – the raspberry swirl. This is optional, but it really elevates the presentation and taste of our raspberry cheesecake (no bake).

In a small saucepan, combine the 225 g of fresh raspberries with 90 g of granulated sugar. Place the saucepan over medium heat. Stir gently as the raspberries start to break down and release their juices. Cook for about 5-7 minutes, stirring occasionally, until the raspberries have softened and the sugar has dissolved, creating a syrupy compote. You can gently mash some of the raspberries with the back of your spoon if you prefer a smoother sauce. Once cooked, remove from the heat and let it cool completely. You can even strain it through a fine-mesh sieve at this point if you prefer a seedless swirl, but I personally like the texture of the whole berries.

Whipping Up the Cheesecake Filling

This is the creamy heart of our raspberry cheesecake (no bake). We’re using a combination of cream cheese and mascarpone for an incredibly smooth and rich texture.

In a large mixing bowl, combine the softened 200 g of cream cheese and the softened 250 g of mascarpone cheese. Use an electric mixer (or a whisk and a lot of elbow grease) to beat them together until they are completely smooth and well combined. There should be no lumps. Next, gradually add the 65 g of granulated sugar and the 8 g of vanilla sugar to the cream cheese mixture. Continue beating until the sugar is fully incorporated and the mixture is light and fluffy. This step is crucial for achieving a smooth, creamy filling without any graininess.
Now, let’s incorporate the firming agent. In a separate, clean bowl, combine the 400 ml of cold heavy whipping cream with the 16 g of vanilla pudding powder (or Klopfix). Using your electric mixer, whip the cream until it forms stiff peaks. This means when you lift the whisk, the cream stands up straight and doesn’t droop. Be careful not to over-whip, or it will turn grainy and buttery.
Gently fold the whipped cream into the cream cheese and mascarpone mixture. Use a spatula and a careful folding motion, cutting down through the center and bringin extractg the mixture up and over. The goal is to incorporate the whipped cream without deflating it, maintaining the airy texture of the filling. Continue folding until just combined. The mixture should be smooth, thick, and hold its shape beautifully.

Assembling and Chilling

The final stages of creating our masterpiece.

Retrieve your chilled springform pan from the refrigerator. Spoon about two-thirds of the cheesecake filling over the biscuit base, spreading it evenly. Now, gently dollop spoonfuls of the cooled raspberry sauce over the cheesecake filling. Use a skewer or a toothpick to gently swirl the raspberry sauce through the cheesecake filling. Don’t over-mix; you want distinct ribbons of raspberry throughout. Then, carefully spread the remaining cheesecake filling over the top, smoothing it out with your spatula. You can add a few more small dollops of raspberry sauce on top for decoration if you like.
Cover the cheesecake tightly with plastic wrap, ensuring it doesn’t touch the surface of the filling. Place the cheesecake in the refrigerator and chill for at least 6-8 hours, or preferably overnight. This chilling time is essential for the cheesecake to set properly and for the flavors to meld together. The longer it chills, the firmer and more delicious it will be.

Creating the White Chocolate Drizzle

A touch of decadence to finish off your raspberry cheesecake (no bake).

Just before serving, prepare the white chocolate drizzle. Place the 125 g of finely chopped white chocolate in a heatproof bowl. In a small saucepan, heat the 75 ml of heavy whipping cream over medium-low heat until itgin extractst begins to simmer around the edges. Do not let it boil. Pour the hot cream over the chopped white chocolate. Let it sit for 1-2 minutes to allow the chocolate to soften. Then, gently whisk the mixture until it is completely smooth and glossy, forming a white chocolate ganache. If there are any stubborn chocolate bits, you can briefly place the bowl over a pan of barely simmering water (a double boiler) and stir until melted and smooth.
Once the cheesecake has fully chilled and set, carefully remove the sides of the springform pan. Drizzle the white chocolate ganache over the top of the cheesecake in a decorative pattern. You can use a spoon to create thin streams or a piping bag for more intricate designs. Allow the ganache to set slightly before slicing and serving.

Conclusion:

There you have it – a delightful and incredibly easy Raspberry cheesecake (no bake) recipe that’s sure to impress! We’ve walked through the simple steps to create a creamy, dreamy dessert with that perfect balance of tangy raspberries and rich cream cheese. This Raspberry cheesecake (no bake) is a lifesaver for those hot summer days or when you’re craving a showstopper without the oven drama. Serve it chilled, perhaps with a few extra fresh raspberries and a sprig of mint for an elegant touch. For a more decadent experience, consider a drizzle of white chocolate or a scattering of crushed cookies over the top. Don’t be afraid to experiment with different berries or even a swirl of raspberry jam for an extra punch of flavor. Baking should be fun, and this recipe truly embodies that spirit. Enjoy every delicious bite!

Frequently Asked Questions:

Can I make the Raspberry cheesecake (no bake) ahead of time?

Absolutely! The Raspberry cheesecake (no bake) is best made at least 4-6 hours in advance, or even the day before. This allows the flavors to meld beautifully and the cheesecake to set firmly in the refrigerator. It’s the perfect make-ahead dessert!

What can I substitute for the cream cheese?

While cream cheese is essential for the classic texture, you can experiment with a combination of mascarpone cheese and a little sour cream or Greek yogurt for a similar richness and tang. However, the texture might vary slightly from the traditional Raspberry cheesecake (no bake).