Raspberry Cheesecake

I find no-bake cheesecake recipes completely stress-free! I made this raspberry cheesecake in no time, although I had to wait 4 hours for it to set in the fridge, but it was worth it. It turned out super creamy, fruity, and absolutely delicious.

Raspberry Cheesecake

I love how easy this recipe is. I don’t need to worry about overbaking, preheating the oven, or dealing with a water bath. Just mix, chill, and enjoy!

And here’s my top tip for a perfectly creamy cheesecake: always use full-fat cream cheese (I’m team Philadelphia!), and make sure it’s at room temperature. Softened cream cheese blends much more smoothly and gives you that creamy texture we all love.

If you’re looking for more raspberry treats, definitely try my Raspberry Cobbler. It’s incredibly simple and unbelievably good.

You'll Need

• Digestive biscuits
• Butter: I use melted, unsalted butter.
• Full-fat cream cheese: I use Philadelphia cream cheese.
• Granulated sugar
• Vanilla extract
• Heavy cream: Very cold.
• Raspberries: I add fresh raspberries to the cheesecake filling and topping.
• Powdered sugar: For dusting (optional)

Find the quantities in the recipe card.

How To Make Raspberry Cheesecake

Now, let's break down the process:

One: In the food processor, add the biscuits and blitz until crumbs; add the melted butter and blitz again until combined, and the mixture looks like wet sand.

Two: Press the mixture firmly into the bottom of a 22cm springform until it is an even layer. Refrigerate it until the filling is made.

Tip: Pressing the biscuit crumbs firmly is a must to prevent them from crumbling when slicing them.

Three: Add the heavy cream to a mixing bowl and whisk with an electric whisk until a stiff peak forms (DON'T overmix).

Four: In another bowl, mix cream cheese, sugar, and vanilla extract until creamy and smooth.

Five: Now, fold the whipped cream into the cream cheese mixture until smooth, and stir in the raspberries (keep a few to decorate with).

Six: Scoop the filling onto the biscuit crumbs base and refrigerate for 4-6 hours or overnight.

Seven: Top it with the remaining raspberries and sprinkle with powdered sugar. Cut the cheesecake and serve.

Pro Tips

• Crush the biscuit finely: I highly recommend crushing the biscuit finely to achieve a firm base that doesn't fall apart.
• Use cold heavy cream: Cold heavy cream whips quickly, forming a stiff peak, which is what we want.
• Use cream cheese at room temperature: I usually take the cream cheese out of the fridge 30-35 minutes before making the cheesecake to ensure a smooth, lump-free cheesecake filling.
• Use fresh raspberries: When it comes to cheesecake, I prefer fresh raspberries over frozen ones because they’re firmer and contain less moisture, which is perfect for achieving the best cheesecake texture.
• Chill the cheesecake for at least 4 hours: This step is so important for the cheesecake to set properly. I chill it overnight.

For more cheesecake recipes, check Baked Chocolate Cheesecake and Churro Cheesecake Recipe.

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