Description

This No-Bake Raspberry Cheesecake is creamy, smooth, and bursting with fresh raspberry flavor. Made with a buttery biscuit crust, homemade raspberry coulis, and fluffy cream cheese filling, it’s an easy summer dessert that looks beautiful and tastes delicious. No oven required!

Ingredients

For the Base

1½ cups digestive biscuit crumbs (150 g)
¼ cup unsalted butter, melted (60 g)

For the Raspberry Coulis

1½ teaspoons gelatin powder (5 g)
2 tablespoons lemon juice
2 tablespoons cornstarch (16 g)
¼ cup granulated sugar (50 g)
2⅓ cups fresh raspberries (290 g)

For the Filling

16 oz full-fat cream cheese (450 g), at room temperature
¾ cup powdered sugar (90 g), sifted
1 teaspoon vanilla extract
⅔ cup whipping cream (160 ml), at least 35% fat, chilled

For Decoration

Fresh raspberries
Powdered sugar, for dusting

Instructions

Step 1: Prepare the Biscuit Base

Place the digestive biscuits in a sealed bag and crush them into fine crumbs using a rolling pin.
Transfer the crumbs to a bowl and mix with the melted butter until evenly combined.
Pour the mixture into a 7-inch (18 cm) springform pan.
Press firmly and evenly into the bottom using the back of a spoon.
Place the pan in the freezer while preparing the filling.

Step 2: Make the Raspberry Coulis

Combine the gelatin powder and lemon juice in a small bowl.
Let the mixture sit for 5 minutes to allow the gelatin to bloom.
Transfer the bloomed gelatin to a saucepan.
Add the cornstarch, sugar, and fresh raspberries.
Cook over medium heat, stirring continuously and pressing the raspberries to release their juices.
Continue cooking until the mixture thickens.
Strain through a fine-mesh sieve to remove the seeds.
Allow the raspberry coulis to cool completely to room temperature before using.

Step 3: Prepare the Cheesecake Filling

Place the softened cream cheese in a large mixing bowl.
Whisk until smooth and fluffy.
Add the powdered sugar and vanilla extract, mixing until fully combined.
Slowly pour in the cooled raspberry coulis while whisking.
In a separate chilled bowl, whip the cold whipping cream until soft peaks form.
Gently fold the whipped cream into the raspberry cream cheese mixture using a spatula.

Step 4: Assemble and Chill

Remove the biscuit base from the freezer.
Pour the raspberry cheesecake filling over the prepared crust.
Gently wiggle the pan to help the filling settle evenly.
Smooth the surface with an offset spatula.
Refrigerate for at least 8 hours or until completely set.

Step 5: Remove and Decorate

Run a thin knife around the edges of the cheesecake.
Carefully release and remove the springform pan.
Use two flat spatulas to gently lift the cheesecake from the pan base and transfer it to a serving plate.
Decorate with fresh raspberries.
Dust lightly with powdered sugar.
Slice and serve chilled.

Notes

Serve chilled: This cheesecake tastes best straight from the refrigerator when the filling is firm and creamy.
Clean slices: Dip a sharp knife in warm water and wipe it clean between cuts for neat slices.
Fresh toppings: Add fresh raspberries just before serving to keep them looking beautiful.
Refrigeration: Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze individual slices or the whole cheesecake without fresh toppings for up to 2 months.
Thawing: Transfer frozen cheesecake to the refrigerator and allow it to thaw overnight before serving.
Make ahead: Prepare the cheesecake the day before serving. The overnight chilling time helps it set properly.
Keep it cool: Because this cheesecake contains cream cheese and whipped cream, avoid leaving it at room temperature for extended periods.
Hot weather tip: If your kitchen is warm or you need extra time for decorating, place the cheesecake in the freezer for about 1 hour before removing it from the pan.
Avoid watery filling: Make sure the raspberry coulis has cooled completely before mixing it into the cream cheese.