Easy No-Bake Raspberry Cheesecake Recipe: Creamy & Delicious!

Name: Easy No-Bake Raspberry Cheesecake Recipe: Creamy & Delicious!
Prep time: 20 min
Total time: 320 min
Yield: 10
Cuisine: European
Ingredients: 17 pieces Digestive Biscuits; 75 g Butter (Melted); 5 dl Whipping Cream; 200 g Philadelphia Cream Cheese; 150 g Fresh Raspberries; 1 dl Powdered Sugar; 150 g White Chocolate (Melted); 250 g Fresh Raspberries (For decoration)

Discover how to make a wonderfully creamy no-bake raspberry cheesecake! This recipe is incredibly simple to prepare and truly delicious. It's the perfect dessert for any occasion, requiring no oven. Save this recipe and give it a try! Allow at least 4 hours for the cheesecake to set completely in the refrigerator.

#No-Bake

#Cheesecake

#Raspberry

#Dessert

#Easy Recipe

#Sweet Treat

Delicious No-Bake Raspberry Cheesecake

Recipe Information

20m

Prep Time

Cook Time

5h 20m

Total Time

Servings

Easy

European

Swedish

Nutrition (per serving)

567

Calories

Protein

40g

Carbs

40g

Fat

Creamy Raspberry Filling

Ingredients

Servings: 10

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Serving the Cheesecake

Instructions

0/7 completed

1
Crush the digestive biscuits finely. Melt the butter, then combine it with the crushed biscuits. Mix well.
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3m
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Crush the digestive biscuits finely. Melt the butter, then combine it with the crushed biscuits. Mix well.
3m
You can use a food processor to crush the biscuits quickly and evenly.
2
Press the biscuit mixture firmly into the bottom of a springform pan. Place in the refrigerator and let it set for 1 hour.
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1h
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Press the biscuit mixture firmly into the bottom of a springform pan. Place in the refrigerator and let it set for 1 hour.
1h
Use the bottom of a glass or your knuckles to ensure the crust is compact and even.

3
In a bowl, whip the Philadelphia cream cheese with the powdered sugar until light and fluffy.
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3m
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In a bowl, whip the Philadelphia cream cheese with the powdered sugar until light and fluffy.
3m
Ensure cream cheese is at room temperature for easier whipping and a smoother consistency.
4
In a separate bowl, whip the cold whipping cream until stiff peaks form. Melt the white chocolate gently (e.g., in a microwave or bain-marie).
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4m
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In a separate bowl, whip the cold whipping cream until stiff peaks form. Melt the white chocolate gently (e.g., in a microwave or bain-marie).
4m
Be careful not to overheat the white chocolate as it can seize.
5
Gently fold the whipped cream and melted white chocolate into the cream cheese mixture. Then, carefully fold in 150g of fresh raspberries.
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2m
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Gently fold the whipped cream and melted white chocolate into the cream cheese mixture. Then, carefully fold in 150g of fresh raspberries.
2m
Folding gently helps to maintain the airy texture of the filling.

6
Pour the cheesecake filling over the chilled biscuit crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or preferably overnight, until firm.
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4h
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Pour the cheesecake filling over the chilled biscuit crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or preferably overnight, until firm.
4h
For best results, let the cheesecake chill overnight to ensure it is perfectly set.
7
Once the cheesecake is fully set, carefully remove it from the springform pan. Decorate generously with the remaining 250g of fresh raspberries before serving.
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2m
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Once the cheesecake is fully set, carefully remove it from the springform pan. Decorate generously with the remaining 250g of fresh raspberries before serving.
2m
A sprinkle of powdered sugar or fresh mint leaves can add an extra touch of elegance.