20-Minute Raspberry Cheesecake

    20-Minute Raspberry Cheesecake


    8 people made this

    About this recipe: 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.

    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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