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