Raspberry Cheesecake
This no-bake raspberry cheesecake is fresh, creamy, and incredibly easy to make!
Servings: 16 Servings
Calories: 249kcal
Equipment
- 22cm Springform pan
- Electric mixer
Ingredients
- 350 g digestive biscuits
- ½ cup unsalted butter, melted
- 300 ml heavy cream, cold
- 600 g full-fat Philadelphia cream cheese, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 4 cups fresh raspberries
- 1 tablespoon powdered sugar, for topping (optional)
Instructions
- Make the crust: Put the biscuits in the food processor and blitz until crumbs, then add the melted butter to the crumbs and blitz again until combined (the mixture should look like wet sand).
- Transfer the mixture into a 22cm springform pan and press it firmly into the bottom of the pan until it is an even layer. Place the springform pan in the refrigerator until you prepare the filling.
- Make the cream cheese filling: Pour the heavy cream into a mixing bowl and whisk it with an electric whisk until stiff peaks form.
- In another bowl, mix the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Use a rubber spatula to fold the whipped cream into the cream cheese mixture until smooth, and then mix in the raspberries; don't overmix them (optional; keep a few raspberries to decorate with).
- Assemble the cheesecake: Spread the creamy filling on top of the biscuit crumbs crust and chill for at least 4-6 hours; I chill overnight.
- Decorate: Top the cheesecake with the remaining raspberries and sprinkle with powdered sugar (optional). Cut into slices and serve.
Notes
Storage: 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