This No-Bake Raspberry Cheesecake is a quick and delicious dessert that can be made ahead of time. It is great to make especially if you are entertaining! The thing is, it’s only recently I started enjoying eating cheesecake. Prior to eating a homemade cheesecake, I had only eaten shop bought ones and boy, were they a disappointment. Today, I bring to you a tasty Raspberry Cheesecake which can be made in three easy steps!
The mixture of the sweet berries and cream make for a delicious combination. I love the texture of the seeds in the cheesecake. I do however understand that not everyone is big on texture. So, after you make the the raspberry sauce, run it through fine-mesh strainer to remove the seeds.
- 8 Digestive Biscuits
- 1/4 cup Butter melted
- 2 tablespoons Granulated Sugar
- 300 grams Cream Cheese at room temperature
- 8 tablespoons Powdered Sugar
- 1 tablespoon Vanilla Extract
- 1/4 cup Double Cream
Group: Raspberry Sauce
- 1 punnet Raspberries
- 1 tablespoon Lemon Juice
- 1/3 cup Granulated Sugar
- 1/2 cup Water
To make the raspberry sauce, place all raspberry sauce ingredients into a small pot. Stir with a fork in order to break down the raspberries and simmer for 5 to 7 minutes. Set aside to cool.
Place the digestive biscuits in a small ziploc bag and crush them with a rolling pin until they reach your desired consistency. (If you have a food processor, place them in a food processor for about a minute or two). Place the crushed digestive biscuits into a mixing bowl, pour in the sugar and mix well. Then add the butter and mix well. Place the digestive base into a dessert glass or a food ring mould. Set aside.
Add all cheesecake ingredients into a mixing bowl. Whisk until well combined. Pour the raspberry sauce into the bowl and whisk until well combined. Pour into your cheesecake jars or food ring mould over the digestive base.
Garnish with raspberries and leave to cool in the fridge for a minimum of 60 minutes.
To further solidify the cheesecake base, feel free to use 1 tablespoon of gelatin.
- Serving Size: 2 people