Raspberry Cheesecake

No-bake cheesecake recipes are my absolute favorite; I find them completely stress-free! This raspberry cheesecake, made with Philadelphia cream cheese and fresh raspberries, is so good. It’s super creamy, bursting with flavor, and incredibly easy to make!

Raspberry Cheesecake

No-bake cheesecake recipes are easier and quicker, and I don't need to worry about overbaking the cheesecake, preheating the oven, or using a water bath.

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 cheesecake.

My secret to a creamy cheesecake is to use full-fat cream cheese (I prefer Philadelphia) at room temperature. Using it at room temperature allows it to blend smoothly with the other ingredients.

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.

Thank you for checking out my recipe! To stay up to date with new recipes, follow Recipe Tale on Pinterest and subscribe to our newsletter.

Recipe