This lovely deep filled no bake, egg free raspberry cheesecake is light and creamy, almost like a mousse, so wonderful as a light end to heavier meals.
3 people made this
250g digestive biscuits, crushed
125g unsalted butter
400g fresh raspberries
100g icing sugar
400ml double cream
700g cream cheese
1 teaspoon vanilla extract
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Method Prep:20min › Extra time:6hr chilling › Ready in:6hr20min
Double line an 18cm springform cake tin with cling film.
Combine the crushed biscuits and the butter and mix well. Press into the base of the prepared cake tin and chill in the fridge while you make the filling.
Place 300g of raspberries into a food processor along with the icing sugar and blend until smooth. Press through a sieve. To the raspberry purée add the cream and whisk until thick and smooth, then add the cream cheese and vanilla extract. Remove the base from the fridge and spoon the filling over the base, smoothing the top to finish.
Chill in the fridge for at least 6 hours prior to serving. Lift the cheesecake out of the tin using the cling film to help you then place onto a serving plate then arrange the remaining raspberries on top of the cheesecake. Slice and serve.