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No-Bake Raspberry Cheesecake is hands down one of the easiest desserts I’ve made in awhile! This recipe is extremely airy, velvety, creamy and then paired with a slightly tart raspberry sauce to balance it right out. Perfection!

Answering all those No-Bake Cheesecake Questions

How do I stop my cheesecake base from crumbling? Make your own crumb! I personally always make my own crumb, a finer crumb will set more firmly than a bigger crumb. I usually just add a packet of graham crackers/digestives to a blender and blitz until I get the texture I want.
Do I need to bake the base of a no-bake cheesecake? No! Well not with this recipe you don’t. Unless you need to make a crumb from scratch there is no need to bake the base of a no-bake cheesecake. I usually bake the base of a baked cheesecake as it helps the filling set in the middle.
Can I make a cheesecake without electric mixer? YES! You can just use a good old mixing spoon and hand help whisk. Having an handheld electric whisk will help but again you do not need one.
How long does it take for a no-bake cheesecake to set in the refrigerator? Usually 6 hours or overnight will give you the best structure for serving up. This No-Bake Raspberry Cheesecake recipe only needs 3 hours! I’m not super patient.

Tips for the perfect No-Bake Raspberry Cheesecake

Stick to the ingredient quantities and instructions if you want a airy, velvety and strong cheesecake filling.
This recipe calls for frozen raspberries as the fresh ones don’t last long at my place! But if using fresh berries you need to increase the water to 1/2 cup and the cooking times for the sauce may vary.
Add the lemon juice, it makes the filling taste fresh and helps cut the fat and sugar.
No-bake cheesecake needs to be kept chilled, whipped cream (or any dairy) should not be brought up to room temperature and then refrigerated. Will last 2 - 3 days in the fridge maximum.

Enjoy!

Paige x

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No-Bake Raspberry Cheesecake

Yield: 8

Author: Paige

Prep time: 20 MinCook time: 10 MinInactive time: 4 HourTotal time: 4 H & 30 M

This no bake cheesecake is extremely airy, velvety, creamy and then paired with a slightly tart raspberry sauce to balance it right out. Perfection!

Ingredients

Base

2 cups graham crackers/sweet biscuit crumbs
1/4 cup + 2 tablespoons melted butter

No Bake Cheesecake Filling

1/3 cup white sugar
2 cups / 500 grams cream cheese, room temperature
2/3 cup condensed milk
1 1/2 tablespoons fresh lemon juice
1 cup heavy cream, chilled

Raspberry Sauce

1 cup frozen raspberries (if raspberries are fresh increase water to 1/2 cup)
1/3 cup water
1 tablespoon white sugar

Instructions

Base

Using a non-stick 9-inch / 22 cm spring form cake tin, cover the base with parchment paper. Scroll up for my easy tips on this.
In a medium bowl mix crumbs and melted butter. Press the base mixture into the bottom of the cake tin and up the sides, using your fingers and a flat bottomed measuring cup (if you have one).
Place in the freezer until the cheesecake filling is ready to scope in.

No Bake Cheesecake Filling

In a large bowl with high sides add sugar and cream cheese (cut into cubes). Mix for 1 - 2 minutes with a large mixing spoon (an electric mixer with mixing paddle is the other option), until the cream cheese is broken up.
Pour condensed milk and lemon juice into the bowl. Using a electric whisk (or standard) whisk the cheesecake filling for 2 - 3 minutes, this helps create a smooth but very airy cheesecake filling.
In a separate bowl whisk heavy cream, if using an electric whisk; whisk until soft peaks and then finish with a handheld whisk until stiff peaks form. If whisking by hand, whisk until stiff peaks form.
Using a rubber spatula, fold the whipped cream into the rest of the cheesecake filling. Fold until fully incorporated but try to keep all the airy volume.
Scoop and smooth into your frozen cheesecake base. Place in the fridge for 4 hours minimum but overnight is best for a stronger structure.

Raspberry Sauce

In a small pot add raspberries, water, and sugar. Place on a medium heat, stirring occasionally until the raspberries have thawed and/or the sauce is bubbling.
Reduce heat to low. Simmer the sauce for 5 - 10 minutes, stirring occasionally to prevent burning. Sauce is done when the liquid has thickened and reduced slightly but there are still a couple of almost whole raspberries.
Remove the raspberry sauce from the heat. Set aside to cool. Store in the fridge until you are going to serve your No Bake Raspberry Cheesecake.
Remove cheesecake from the cake tin. Generously spoon all over the top of that velvety cheesecake filling and enjoy your scrumptious dessert!

Nutrition Facts

Calories

599

Fat

43 g

Sat. Fat

25 g

Carbs

47 g

Fiber

2 g

Net carbs

45 g

Sugar

33 g

Protein

8 g

Sodium

436 mg

Cholesterol

122 mg

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https://www.stripesandwillows.com/recipes/no-bake-raspberry-cheesecake

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No-Bake Raspberry Cheesecake

Answering all those No-Bake Cheesecake Questions