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    Home » Recipes » Dessert

    Raspberry Cheesecake

    Published: Oct 25, 2024 by Radwa ·

    Jump to Recipe

    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).

    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

    raspberry cheesecake ingredients.
    • 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:

    In the food processor, add the biscuits and blitz until crumbs.

    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.

    Press the mixture into the bottom of a 22cm springform.

    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.

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

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

    In a bowl, mix cream cheese, sugar, and vanilla extract.

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

    fold the whipped cream into the cream cheese mixture, and stir in the raspberries.

    Five: 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.

    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.

    Cut the raspberry cheesecake.

    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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    Recipe

    raspberry cheesecake.
    Print Pin
    5 from 1 vote

    Raspberry Cheesecake

    This no-bake raspberry cheesecake is fresh, creamy, and incredibly easy to make!
    Course Dessert
    Cuisine American
    Prep Time 5 minutes minutes
    Chill 4 hours hours
    Total Time 4 hours hours 5 minutes minutes
    Servings 16 Servings
    Calories 249kcal
    Author Radwa

    Equipment

    • 22cm Springform pan
    • Mixing bowl
    • Electric mixer
    • Measuring spoons
    • Measuring cups

    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.
      In the food processor, add the biscuits and blitz until crumbs.
    • Press the mixture into the bottom of a 22cm springform until it is an even layer. Refrigerate it until the filling is made.
      Press the mixture into the bottom of a 22cm springform.
    • Add the heavy cream to a mixing bowl and whisk with an electric whisk until a stiff peak forms.
      Add the heavy cream to a mixing bowl and whisk with an electric whisk until a soft peak forms.
    • In another bowl, mix cream cheese, sugar, and vanilla extract until creamy and smooth.
      In a bowl, mix cream cheese, sugar, and vanilla extract.
    • Now, fold the whipped cream into the cream cheese mixture until smooth, and stir in the raspberries (keep a few to decorate with).
      fold the whipped cream into the cream cheese mixture, and stir in the raspberries.
    • Scoop the filling onto the biscuit crumbs base and refrigerate for 4-6 hours or overnight.
      Scoop the filling onto the biscuit crumbs base and refrigerate.
    • Top it with the remaining raspberries and sprinkle with powdered sugar. Cut the cheesecake and serve.

    Notes

    Keep leftovers in the fridge in a well-sealed container; they will last for 3-4 days.
     

    Nutrition

    Serving: 1serving | Calories: 249kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 120mg | Potassium: 146mg | Fiber: 3g | Sugar: 15g | Vitamin A: 288IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg
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    About Radwa

    Hi! I'm Radwa, a home chef and the creative mind behind Recipe Tale. I've spent years perfecting recipes and exploring flavors. All my recipes are thoroughly tested, and I guarantee you will love them. I only share the best recipes here.

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    Hi, I'm Radwa! Welcome to my blog. I'm passionate about home-cooked food and developing easy recipes that anyone can make.

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