Perfect raspberry cheesecake

Perfect raspberry cheesecake


35 people made this

About this recipe: This fruity no-bake cheesecake is so simple to make. The jelly adds flavour and also sets the cheesecake.

EvelynMc County Meath, Ireland

Serves: 8 

  • 150g digestive biscuits
  • 75g unsalted butter
  • 135g pack raspberry flavour jelly
  • 200ml evaporated milk, chilled
  • 200g soft cream cheese
  • 100g raspberries
  • A few raspberries for decoration

Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

  1. Line the base of a 20cm round loose-bottomed sandwich tin with baking paper.
  2. Place the biscuits in a food bag and crush with a rolling pin.
  3. Melt the butter in a saucepan and stir in the crushed biscuits. Press into the tin and chill.
  4. Break the jelly into pieces. Then, in a heat proof jug, put the jelly in 100ml boiling water; stir until disolved.
  5. In a large bowl, whisk the milk until light and fluffy and doubled in volume. Whisk in the cream cheese, until the mixture is smooth. Whisk in the jelly.
  6. Roughly chop the raspberries and stir into the mixture. Pour over the biscuit base and leave to chill for 2 hours. Serve decorated with extra raspberries.

Recently viewed

Reviews (4)


This was nothing like a cheesecake, texture was more like a very light mousse. - 13 Jun 2013


looks lovely can't wait to try it!! - 27 Aug 2010


Not exactly a cheesecake texture, but it is a great, easy recipe with a delicious outcome. (It even works with other flavours like kiwi and lime). - 09 Jul 2016

Write a review

Click on stars to rate