Raspberry No-Bake Cheesecake

    Raspberry No-Bake Cheesecake

    Recipe Picture:Raspberry No-Bake Cheesecake
    3

    Raspberry No-Bake Cheesecake

    (42)
    2hours40min


    38 people made this

    This is a very rich and creamy no-bake cheesecake, very easy to make and you can use any flavour of jam.

    Ingredients
    Serves: 12 

    • 450g cream cheese, softened
    • 1/2 cup (100g) white sugar
    • 2 eggs
    • 1/2 teaspoon vanilla essence
    • 1 cup (350g) raspberry jam
    • 2 cups whipped cream
    • 1 (23cm) prepared pie shell

    Directions
    Preparation:15min  ›  Cook:25min  ›  Extra time:2hours chilling  ›  Ready in:2hours40min 

    1. Preheat oven to 170 degrees C.
    2. In a large bowl combine cream cheese, sugar, eggs and vanilla. Beat until light and fluffy.
    3. Pour batter into pie shell. Bake in the preheated oven for 25 minutes. Allow to cool completely.
    4. For the topping: In a medium bowl, fold the raspberry jam into the whipped cream. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.
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    Reviews and Ratings
    Global Ratings:
    (42)

    Reviews in English (33)

    by
    16

    This was pretty good! I added a cup of melted chocolate to the cream cheese mixture and made a raspberry chocolate cheesecake--YUM!  -  15 Nov 2003  (Review from Allrecipes USA and Canada)

    by
    12

    I just made this for a ladies tea and it was a huge success. I used a small 8" springform pan and used one package of neufchatel cheese instead of 2 full-leaded. Loved it!  -  11 Jun 2002  (Review from Allrecipes USA and Canada)

    by
    10

    This was a all around good recipie. The mousse is great (although halving the amount of the jam and whip topping would still cover the whole cheesecake). I was slightly disappointed by the recommended cook time. I may have messed something up along the way, but I had it in the oven for around 35 minutes, and it still wasnt done. Cut back on the ingredients for the mousse and increase the cooking time, and this recipe might be a five star.  -  29 Aug 2005  (Review from Allrecipes USA and Canada)

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