This raspberry no-bake cheesecake is really easy to make and a total success every time. You just need to be patient while it sets!
2 people made this
250g plain biscuits
50g melted butter
200ml thickened cream
400g cream cheese, room temperature
1 (405g) tin condensed milk
7g powdered gelatine
4 tablespoons hot water
3 tablespoons sugar
Directions Preparation:20min › Extra time:4hours chilling › Ready in:4hours20min
Place biscuits in a food processor and pulse to create fine crumbs. Pour in melted butter and combine well. Press mixture into a lightly greased 18cm cheesecake tin; smooth over the top with the back of a spoon and chill in the fridge for at least 20 minutes.
Whisk cream with an electric mixer until soft peaks form. Set aside.
Meanwhile, beat cream cheese and sweet condensed milk in a large bowl. Fold in whipped cream. Set aside.
Dissolve gelatine in 4 tablespoons of boiling water from the kettle; stir into cheesecake filling. Pour filling on top of biscuit base; refrigerate for 4 hours.
To make the fruit topping: combine raspberries and sugar in a small saucepan over medium-low heat. Cook until raspberries are broken down, 10 to 12 minutes. Remove from the heat and strain through a sieve to remove the seeds. Let it cool down for a couple of minutes, then pour over the chilled cheesecake. Refrigerate until it's time to serve.
If you would like to make a taller cheesecake, just double the amount of cream cheese and thickened cream.