20-Minute Raspberry Cheesecake

    4 hours 20 min

    This no-bake cheesecake is not only delicious, it's also quick and easy to make. A rich tea biscuit base is topped with a raspberry cheesecake filling and fresh raspberries.

    14 people made this

    Serves: 6 

    • 250g Rich Tea biscuits, crushed
    • 80g slightly salted butter, melted
    • 1 teaspoon ground cinnamon
    • 500g cream cheese, room temperature
    • 250g raspberries
    • 200g light condensed milk
    • 4 tablespoons caster sugar
    • 1 teaspoon vanilla extract
    • 1 tablespoon powdered gelatine
    • 1-2 tablespoons hot water

    Prep:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

    1. Fully dissolve gelatine in hot water. Let cool.
    2. Butter a small springform pan. Combine crushed biscuits, melted butter and cinnamon together. Press firmly into tin. Chill for 10 minutes.
    3. Meanwhile, blend together cream cheese, condensed milk, 1/3 of the raspberries, sugar, gelatine mix and vanilla extract in a liquidiser or food processor.
    4. Gently stir in another 1/3 of the raspberries. Pour into base and arrange remaining raspberries on top. Chill for at least 4 hours.

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    Reviews in English (3)


    enjoyed this very much, i had a bag of frozen mixed berries so i used those instead. And i found that i needed a bit more melted butter than 80g. Yum, will try this again.  -  20 Oct 2009  (Review from Allrecipes AU | NZ)


    A simple yet very delicious cake that my whole family enjoyed. I also added blueberries to the cake. I will definitely make this again.  -  09 Jan 2010  (Review from Allrecipes AU | NZ)


    Easy fool-proof recipe, my first cheesecake turned out to be a success. I topped mine with strawberry sauce and mixed berries.  -  29 Nov 2012  (Review from Allrecipes AU | NZ)