Raspberry Cheesecake

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.

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