No-bake raspberry cheesecake

    No-bake raspberry cheesecake

    1save
    3hr30min


    1 person made this

    About this recipe: If you want to impress someone without working too hard, this is a recipe for you. This no-bake raspberry cheesecake has a delicious and easy to make biscuit base with creamy cheesecake filling and topped with a fresh raspberries coulis.

    Ingredients
    Serves: 8 

    • For the base
    • 180g biscuits
    • 80g butter, melted
    • For the filling
    • 250ml double cream
    • 450g cream cheese
    • 150g caster sugar
    • 2 teaspoons lemon zest
    • 7g powdered gelatine
    • 5 tablespoons cold water
    • For the coulis
    • 200g fresh raspberries
    • 4 tablespoons caster sugar
    • 1 teaspoon lemon juice

    Method
    Prep:30min  ›  Extra time:3hr chilling  ›  Ready in:3hr30min 

      For the base:

    1. Put biscuits in a food processor and process to fine crumbs. Transfer to a bowl and add in the melted butter, mixing well to integrate. Spoon the base mixture into an 18cm cake tin and press down gently with the back of a spoon to compact. Place in the fridge to chill.
    2. For the filling:

    3. Beat the double cream with a handheld whisk until soft peaks form; set aside. In a different bowl, mix cream cheese, caster sugar, lemon zest, and beat with a handheld whisk till smooth.
    4. Pour 5 tablespoons of cold water into a small bowl and sprinkle the gelatine over it. Leave to swell for 5 to 10 minutes, then dissolve the gelatine over very low heat in a small saucepan, or for just a few seconds in the microwave.
    5. Add gelatine to cream cheese and mix well using a rubber spatula, until a smooth consistency is obtained. Fold in cream and mix thoroughly. Spoon the mixture on top of the biscuit base and spread evenly.
    6. For the coulis:

    7. In the meantime, put raspberries, sugar and lemon juice in a food processor and blend well.
    8. Pour half of the coulis on the cheesecake and make swirls, with the help of a spatula, mimicking a marble effect.
    9. Chill in the fridge for at least 3 hours, or overnight. Serve with the rest of the coulis on the side.

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