The No-bake Raspberry Cheesecake is perfect for ending a meal on a sweet note, great to keep in the freezer for any occasion as it keeps perfectly for months.
We used raspberries since my daughter grows them and had plenty, and I recommend trying this No-bake Raspberry Cheesecake because it’s simple, quick, and raspberries are very good for our health.
If you like cheesecakes, below are some other delicious ideas to try, and then right after the photo, we’ll see how to prepare the No-bake Raspberry Cheesecake!!
- Difficulty: Very easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for No-bake Raspberry Cheesecake
- 9.2 oz digestive biscuits
- 6 tbsp butter
- 1.5 tbsp milk
- 9 oz cream cheese (like Philadelphia)
- 7 oz mascarpone
- 3/4 cup heavy cream
- 3/4 cup sugar
- 2.5 tsp gelatin sheets
- 7 oz raspberries
Tools
- 1 Springform pan
- 1 Electric whisk
- 1 Bowl
- 1 Rolling pin
Preparation of No-bake Raspberry Cheesecake
To prepare the No-bake Raspberry Cheesecake first crush the biscuits into coarse crumbs using a rolling pin or meat tenderizer, then place them in a bowl.
Melt the butter and add it to the biscuits along with the milk and mix well using a spoon to moisten them.
Fill a 7-inch springform pan with the biscuit mixture and press it down well with the back of a spoon.
Refrigerate for at least 30 minutes to firm up.
Meanwhile, soak the gelatin sheets in a little cold water.
In a bowl, whip the cream with the sugar (set aside 2 tablespoons to dissolve the gelatin) to stiff peaks, add the cream cheese and mascarpone, and continue whipping to incorporate everything well.
Dissolve the gelatin sheets in 2 tablespoons of cream set aside and warmed slightly, then incorporate it into the prepared cream mixture.
Remove the pan with the base from the refrigerator and pour the cream and mascarpone mixture over it, smoothing the surface.
Return to the refrigerator for at least 3 hours.
Meanwhile, wash and clean the raspberries, removing the stems if present, place half of them in a pan along with a couple of tablespoons of sugar.
Heat for a few minutes until the sugar dissolves and the raspberries are slightly broken down, then let cool, pass them through a sieve to remove seeds, and mix them with the reserved raspberries.
Cover the surface of the No-bake Raspberry Cheesecake with the raspberries and refrigerate until well set.
Remove from the pan, slice, and serve, possibly dusting with powdered sugar if you want to make it even more indulgent.
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How to store the No-bake Raspberry Cheesecake
You can store it in the refrigerator wrapped well with plastic wrap or in an airtight container for 3 days.
If you prefer, you can also freeze it for several months and then thaw it in the refrigerator 2 hours before slicing and serving.
Other recipes
If you want to see other types of recipes, you can go back HOME.
FAQ (Frequently Asked Questions)
What can I substitute for Philadelphia cheese?
You can use any other spreadable cheese like Robiola or Ricotta that has been well-drained.
Can I add raspberries to the filling?
Of course, if you have plenty of raspberries available, you can add some to the filling, mixing gently before filling the pan.
