Summer raspberry cheesecake

    6 hours 20 min

    Summer is here and that means juicy fresh raspberries! This no bake, gelatine and egg free cheesecake will be a favourite at a garden party or fancy outdoor picnic.

    2 people made this

    Serves: 12 

    • 250g digestive biscuits, crushed
    • 100g butter, melted
    • 125ml double cream
    • 125g raspberry yoghurt
    • 600g cream cheese, softened
    • 85g icing sugar
    • 300g chopped fresh raspberries
    • 10 whole raspberries

    Prep:20min  ›  Extra time:6hr setting  ›  Ready in:6hr20min 

    1. Combine the digestives and butter in a bowl and mix well. Press into the base of a 23cm springform cake tin and chill in the fridge while you prepare the filling.
    2. In a large mixing bowl, whisk the double cream until light and fluffy, then mix in the yoghurt, cream cheese and sugar until light and airy. Spoon half of the cream cheese mixture into the prepared cake tin and smooth the top. Sprinkle half of the chopped raspberries on top then cover with a second layer of cream cheese mixture. Sprinkle a second layer of raspberries on top and gently smooth the top, while pressing this layer gently into the cream cheese just a little. Chill in the fridge for 6 hours or overnight.
    3. Remove the cheesecake from the fridge and top with whole raspberries. Serve.

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