No-Bake Raspberry Cheesecake Recipe: Easy & Elegant Dessert
25 minutes
717 reads
About No-Bake Raspberry Cheesecake Recipe: Easy & Elegant Dessert
Indulge in this luxuriously creamy no-bake raspberry cheesecake, a stunning dessert that's surprisingly simple to make. The rich cream cheese and double cream filling is perfectly balanced by the vibrant tang of homemade raspberry coulis, all sitting atop a crunchy biscuit base. No oven required!This recipe is perfect for impressing guests or treating yourself to a special treat. The beautiful presentation and delicious flavors make it ideal for any occasion, from casual gatherings to elegant dinners. Get ready to experience a harmonious blend of textures and tastes in every bite!Each bite offers a delightful contrast of smooth, velvety filling and the sweet-tart burst of raspberries. Prepare to be amazed by how effortless it is to create such a sophisticated dessert.
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Recipe Time & More
Prep20 minutes
Cook5 minutes
Total25 minutes
Ingredients
For the Biscuit Base
For the Raspberry Coulis
- 250 gm Raspberry fresh, or use frozen raspberries (thawed).
- 2 tbsp Sugar adjust to taste depending on raspberry sweetness.
- 1 tbsp Lemon Juice freshly squeezed
For the Cheesecake Filling
- 225 gm Cream Cheese full-fat, softened
- 1 can (397g) Sweetened Milk condensed
- 150 ml Double Cream very cold
Instructions
Prepare the Biscuit Base
- Crush the biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Add the melted butter and mix well until evenly combined. Press the mixture firmly into the bottom of a springform pan (approximately 20cm). Refrigerate for at least 20 minutes to set.
Make the Raspberry Coulis
- Combine the raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the raspberries have broken down and released their juices. Push the mixture through a fine-mesh sieve to remove the seeds. Allow to cool completely.
Prepare the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk, mixing until well combined. Gently fold in the cooled raspberry coulis.
Whip the Cream and Assemble
- In a separate bowl, whip the very cold double cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Pour the mixture over the chilled biscuit base in the springform pan. Refrigerate for at least 5-6 hours, or preferably overnight, to allow the cheesecake to set completely.
Demould and Serve
- Once set, carefully run a knife around the edge of the cheesecake to loosen it from the pan. Remove the sides of the springform pan and serve chilled. Enjoy!
Recipe Notes
Expert Tips for the Perfect No-Bake Raspberry Cheesecake
- For a smoother texture, strain the raspberry coulis through a fine-mesh sieve to remove any seeds.
- Ensure your double cream is very cold for optimal whipping. Over-whipped cream can become grainy.
- Don't overmix the cheesecake filling once you add the whipped cream; gentle folding is key to maintaining a light and airy texture.
- If using frozen raspberries for the coulis, be sure to thaw them completely and drain off any excess liquid before cooking.
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Recipe Nutrition
Calories: 40kcalCarbohydrates: 1gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSugar: 1g
Sreemoyee Bhattacharjee
Articles: 103
3 Comments
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This looks so appealing! Thanks for sharing.
Such a beautiful dish! Can’t wait to try it.
Such a great recipe! Can’t wait to try it.