Welcome to Elle’s Kitchen Life!
Today, we’re sharing a dessert that’s as beautiful as it is delicious: the Easy No-Bake Raspberry Cheesecake. With its creamy, velvety filling and vibrant burst of raspberry flavor, this cheesecake delivers the perfect balance of sweet and tangy. Topped with a gorgeous raspberry swirl, it’s a showstopper that comes together with minimal effort.
Whether you’re hosting a summer gathering, celebrating a special moment, or simply treating yourself, this no-bake cheesecake is the perfect go-to. Simple to make, stunning to serve—and absolutely irresistible with every bite!
Ingredients:
For the Base:
- 3.5 oz (100g) digestive biscuits or graham crackers
- 3.5 tbsp (50g) unsalted butter, melted
For the Cheesecake Filling:
- 7 oz (200g) cream cheese, room temperature
- ½ cup (100ml) heavy whipping cream
- ½ cup (50g) powdered sugar
- 1 tsp (5ml) vanilla extract
- 1 tsp (5g) gelatin powder or 2 gelatin sheets
- 3 tbsp (45ml) water to dissolve gelatin
- 1 tbsp (15ml) lemon juice
For the Raspberry Sauce:
- 1 cup (125g / 4.4 oz) raspberries
- 2 tbsp (30g) granulated sugar
- 1 tsp (5ml) lemon juice
- ½ tsp (2g) cornstarch
- 1 tbsp (15ml) water
📹 Watch Our Step-by-Step Video Tutorial:
Make the Raspberry Sauce
- In a small bowl, combine cornstarch and water, mixing until smooth. This will help thicken the sauce to the perfect consistency.
- Blend fresh raspberries and sugar together to create a smooth puree.
- Strain the raspberry puree through a fine sieve to remove any seeds, ensuring a smooth, seed-free sauce.
- Add a splash of lemon juice to the strained puree and whisk thoroughly to enhance the flavor with a bright, zesty kick.
- Microwave the mixture on high for 1 minute, allowing it to heat and thicken slightly.
- Remove the sauce from the microwave and stir in the cornstarch slurry, ensuring it is fully incorporated.
- Return the mixture to the microwave and heat for an additional 30 seconds, stirring well to achieve the desired consistency.
Make the Base
- Crush the biscuits into fine crumbs using a rolling pin for a more hands-on approach. Simply place the biscuits in a sealed bag to keep things neat and tidy, then roll over them with a rolling pin until they’re crushed into fine crumbs. If you prefer a quicker method, you can use a food processor instead.
- Microwave the butter for 30 seconds until fully melted. Combine it with the crushed biscuits, ensuring even distribution to form a firm, cohesive mixture.
- Press the biscuit mixture firmly into the base of a springform pan, using the bottom of a glass to compact and smooth the crumbs.
- Refrigerate the pan for 30 minutes to allow the crust to set before adding the filling.
Bloom and Dissolve Gelatin
- Pour the water into a small bowl, then sprinkle the gelatin powder over it.
- Mix gently and let it sit for 5 minutes to bloom, allowing the gelatin to absorb the water and fully hydrate before dissolving.
Make the Cheesecake Filling
- While the gelatin is blooming, begin preparing the cheesecake filling. Beat the cream cheese and powdered sugar until smooth and creamy, forming a base for the filling.
- Next, mix in the lemon juice, and vanilla extract. Stir everything together until smooth and well combined.
- In a separate bowl, whip the heavy cream until soft peaks form, creating a light, airy texture for the filling.
- Microwave the gelatin for 10-15 seconds, then stir it to ensure it’s fully dissolved. Let it cool slightly until it’s warm to the touch.
- Combine the whipped cream with the cream cheese mixture, blending until smooth.
- Mix a scoop of the cheesecake mixture into the gelatin and whisk until fully incorporated.
- Finally, gently fold the gelatin mixture into the remaining filling, ensuring everything is evenly combined.
Assemble and Chill
- Pour the cheesecake filling over the chilled base. Use a spatula to smooth the top, creating a smooth, even surface.
- Before using the raspberry sauce, give it a good stir to ensure a smooth and even texture.
- Drop dollops of raspberry sauce onto the filling and swirl with a toothpick or skewer to create a marbled effect. Feel free to experiment with patterns for a visually appealing design.
📹 See the Swirl Technique in Action:
- Refrigerate the cheesecake for at least 6 hours, or overnight, to allow it to fully set.
- Once the cheesecake has set, carefully remove it from the springform pan. Slice into beautiful portions and drizzle with extra raspberry sauce for that final touch of flavor!
Quick Tips for Room Temperature Ingredients:
- Cream Cheese (200g): Cut into small pieces and microwave at low power (300 watts) in 5-second intervals, stirring each time, until softened. Alternatively, let it sit near a warm spot, such as next to the oven, for 10-15 minutes.
- Heavy Whipping Cream (100ml): Pour into a microwave-safe container and heat for 5-7 seconds at low power (300 watts). Stir gently to ensure even warming.
- Lemon Juice (15ml): If stored in the refrigerator, bring it to room temperature by letting it sit out for 10-15 minutes or warming slightly in a water bath.
This No-Bake Raspberry Cheesecake is the perfect treat for any occasion. Whether you’re indulging on a cozy evening or serving it at a special event, it’s sure to impress!
