Raspberry Cheesecake

I've received many requests to make raspberry cheesecake, which I've never made before. So, here we are, giving it a try.

I enjoyed mixing the fresh raspberry flavor into the smooth cheesecake filling, and I love how light and creamy it turns out.

Raspberry Cheesecake

After making my Raspberry Cobbler 2 days ago, I still had a lot of fresh raspberries, which I bought from the local farmer's market. That's what I used in making this delicious raspberry cheesecake.

I chose to make a no-bake raspberry cheesecake because it is easier, quicker and I don't need to worry about the cheesecake cracking or baking or using a water bath.

Yet the cheesecake turned out SUPER creamy and fruity! The perfect dessert when I want something delicious without turning on the oven.

You'll Need

Here is an overview of all the ingredients I used to make this dessert. The quantities are in the recipe card.

• 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)

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 into the bottom of a 22cm springform until it is an even layer. Refrigerate it until the filling is made.

Three: Add the heavy cream to a mixing bowl and whisk with an electric whisk until a soft peak forms.

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.

Expert Tips

• Whenever I make cheesecake, I ALWAYS use room-temperature ingredients!
• Chilling cheesecake overnight is important! It also makes cutting easier and cleaner.

For more cheesecake recipes, check Baked Chocolate Cheesecake.

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