Easy No-Bake Raspberry Cheesecake
3 hours 30 minutes
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.
MariaZoroza
13 people made this
Ingredients
Serves: 8
- Base
- 180g biscuits
- 80g butter, melted
- Filling
- 250ml thickened cream
- 450g cream cheese
- 150g caster sugar
- 2 teaspoons lemon zest
- 7g powdered gelatine
- 5 tablespoons cold water
- Coulis
- 200g fresh raspberries
- 4 tablespoons caster sugar
- 1 teaspoon lemon juice
Directions
Preparation:30min ›
Extra time:3hours ›
Ready in:3hours30min
- Base: 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.
- Filling: Beat the cream with a handheld whisk until soft peaks form then set aside. In a different bowl, mix cream cheese, caster sugar and lemon zest then beat with a handheld whisk until smooth.
- 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.
- 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.
- Coulis: In the meantime, put raspberries, sugar and lemon juice in a food processor then blend well.
- Pour half of the coulis on the cheesecake and make swirls, with the help of a spatula, mimicking a marble effect.
- Chill in the fridge for at least 3 hours, or overnight. Serve with the rest of the coulis on the side.
