Raspberry no bake cheesecake

Raspberry no bake cheesecake


103 people made this

About this recipe: Fresh tasting yummy cheesecake requiring no baking. Cheesecake is a favourite dessert and considered to be a sophisticated treat to have for morning or afternoon tea. This is a very easy and simple recipe to make for people who don't want to bake and just want to mix things. Brilliant on those hot summer days when you don't want to heat up the kitchen any more than the weather already is.

Raven Gisborne-Hawke's Bay, New Zealand

Serves: 14 

  • 180g sweet plain biscuits
  • 90g butter
  • 250g Philadelphia® Cream Cheese
  • 1 (397g) tin condensed sweetened milk
  • 1/2 teaspoon vanilla extract
  • 80ml lemon juice
  • 400g frozen raspberries (or other fruit)
  • 3 sheets gelatine

Prep:40min  ›  Extra time:12hr chilling  ›  Ready in:12hr40min 

  1. Crush biscuits to a fine crumb. Use any method you wish, eg: put in a plastic bag, wrap in a tea towel and hit with a rolling pin; crush in a blender or mixer; or put in a narrow high sided container and hit with pestle from your mortar and pestle.
  2. Melt butter and mix into biscuit crumbs. (Optionally add a few drops of vanilla to the melted butter before adding to biscuit crumbs.)
  3. Line a spring form cake tin with baking parchment and lightly grease outside of tin with butter.
  4. Tip biscuit crumb mixture into the cake tin. Even out with flat side of a knife then press down with the bottom of a glass or the back of a spoon. Place in the refrigerator for at least 20 minutes.
  5. Part way through the base setting and chilling in fridge you can start on the filling. Put cream cheese in a good size bowl and beat to soften. Slowly add sweetened condensed milk while stirring. Add vanilla to lemon juice and then stir into cream cheese mixture.
  6. Pick out the best looking berries and set aside. Puree the rest then pass through a sieve to remove seeds.
  7. Dissolve 3 sheets of gelatine in a couple tablespoons of water.
  8. Add 1/2 the dissolved gelatine to cream cheese and 1/2 to the berry puree.
  9. Pour berry puree into cream cheese mixture and stir to form a swirling pattern. In other words do not blend the two fully together - let it form a marbled look.
  10. Pour cream cheese mixture into cake tin, in one fluid motion if possible.
  11. Drop reserved raspberies onto the cheesecake, cover with cling film, and chill for 12 hours.
  12. Carefully unmould cake and loosen cake from the sides.


You can get away with chilling for 3 to 4 hours but the cheesecake is best made 24 hours before eating.

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Reviews (5)


Best cheesecake I ever made! Everyone who tasted it said the same. I made it as a plain one (see tweak I added) as I didn't have the fruit. Will definitly be using this recipe evertime I make cheesecake from now on! - 23 Sep 2010


Took to a BQQ and folks said it was nice but the proof is some went back for seconds, that's a winner in my book, especially as it was competing with chocolate caramel cake. I would use more gelatin next time though, this set but was a little soft for my liking, one more sheet ought to do it I think. - 25 Jul 2010


Something else. I wanted a plain cheesecake so I skipped the fruit bit. Just added an extra tub of cheese. Still added the 4 gelatine sheets as directed (using the instructions on my packet). It tasted great. Everyone said it was the best cheesecake they had ever had! - 23 Sep 2010

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