No-bake cheesecake recipes are my absolute favorite, I find them completely stress-free! This raspberry cheesecake, made with rich Philadelphia cream cheese and fresh, juicy raspberries, is the BEST no-bake dessert. 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 the best-ever 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.
I also refrigerate the cheesecake for at least 4 hours to allow it to set properly.
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.

Expert Tips
- Chilling cheesecake is important! It makes cutting easier and cleaner.
- Keep leftovers in the fridge in a well-sealed container; they will last for 3-4 days.
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
Raspberry Cheesecake
Equipment
- 22cm Springform pan
- Electric mixer
Ingredients
- 350 g digestive biscuits
- ½ cup unsalted butter , melted
- 300 ml heavy cream
- 600 g Philadelphia cream cheese
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 4 cups fresh raspberries
- 1 tablespoon powdered sugar , for topping (optional)
Instructions
- 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.
- Press the mixture into the bottom of a 22cm springform until it is an even layer. Refrigerate it until the filling is made.
- Add the heavy cream to a mixing bowl and whisk with an electric whisk until a stiff peak forms.
- In another bowl, mix cream cheese, sugar, and vanilla extract until creamy and smooth.
- Now, fold the whipped cream into the cream cheese mixture until smooth, and stir in the raspberries (keep a few to decorate with).
- Scoop the filling onto the biscuit crumbs base and refrigerate for 4-6 hours or overnight.
- Top it with the remaining raspberries and sprinkle with powdered sugar. Cut the cheesecake and serve.
Comments
No Comments