No-Bake raspberry cheesecake with cookie bottom, raspberry swirl and fresh berries
American Recipe

No-Bake Raspberry Cheesecake

The no-bake cheesecake is layered in a 20 cm spring shape. Gelatin stabilizes the airy cream cheese cream, while part of the raspberries is absorbed as a fruity swirl.

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Total time 4 hr 35 min
Calories 410 kcal
Servings 10 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Safely get raspberry cheesecake without baking

For the filling to remain smooth, cream cheese and raspberry purée must have room temperature before the dissolved gelatine is added. A temperature balance prevents threads or lumps. Four hours of cooling time are the minimum; overnight the cake can be cut particularly cleanly.

Summer Recipes Fruit Cheese

Recipe

No-Bake Raspberry Cheesecake

This raspberry cheesecake remains creamy and firm and hold their shape without oven. A butter biscuit bottom, lemon-fresh cheese cream and fresh raspberries bring clear textures.

Ingredients

10 servings

Method

  1. 1

    Press the cookie bottom firmly

    Scramble biscuits finely and mix with the melted butter. Place in a 20 cm spring mould covered with baking paper, press firmly and cool for 20 minutes.

  2. 2

    Cook raspberry puree

    Boil 250 g raspberries with 2 tbsp sugar for 3 minutes, spread through a sieve and let cool down to room temperature. Put the remaining berries back to garnish.

  3. 3

    Prepare gelatine

    Soak gelatine for 5 minutes in cold water. Stir cream cheese, powdered sugar, lemon zest, lemon juice and vanilla in a large bowl.

  4. 4

    Binding Fill

    squeeze dry gelatine and dissolve in very small heat. Stir in three tablespoons of cream cheese cream one after the other, then stir this mixture quickly under the rest of the cream. Beat the cream stiffly and put it in.

  5. 5

    Marble Cheesecake

    Place two-thirds of the cream on the ground. Spread half of the raspberry puree on it, add the rest of the cream and gently pull in the remaining puree with a wooden stick.

  6. 6

    Cooling and loosening

    Cheesecake cool for at least 4 hours, better overnight, covered. Remove from the edge of the mold with a thin knife and decorate with the remaining raspberries.

Kitchen know-how

Tips for No-Bake Raspberry Cheesecake

Observe temperature equalisation

Cold cream makes gelatine suddenly firm. So stir some spoonfuls of cream into the warm gelatine and then add this mixture to the main mass.

Cut clean pieces

Dive a sharp knife into hot water, dry it off and clean it after every cut. So the layers remain clearly visible.

Variations

How to adapt this recipe

Puree 300 g strawberries with 1 tbsp lemon juice. As strawberries are milder, usually 1 tbsp sugar is sufficient for the fruit content.

Replace gelatine by Agar-Agar. Agar must be boiled with a portion of the liquid and binds more firmly than gelatine.

Nutrition per serving

410kcal
32.0 gCarbohydrates
6.0 gProtein
29.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about No-Bake Raspberry Cheesecake

Often the cooling time was too short, the cream was not stiff enough or the gelatine was not completely dissolved. Plan at least four hours in the fridge.

Yes. Dew them completely and cook them for the puree briefly with sugar. Fresh raspberries are more stable for garnishing and lose less juice.

Well covered, it stays fresh in the fridge for about two days. Fresh berries for garnishing are best placed before serving.

You can freeze it for up to a month without a set. Let the pieces slowly thaw overnight in the refrigerator.

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