Easy No-Bake Raspberry Cream Cheese Cake Recipe

Name: Easy No-Bake Raspberry Cream Cheese Cake Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8
Cuisine: American
Ingredients: 200 grams Digestive Biscuits (Crushed finely); 100 grams Unsalted Butter (Melted); 500 grams Cream Cheese (Full fat, softened at room temperature); 100 grams Powdered Sugar (Adjust to taste); 250 ml Heavy Cream (Cold, 38% fat); 1 teaspoon Vanilla Extract; 200 grams Fresh Raspberries (For topping and garnish); 50 grams Granulated Sugar (Optional, for raspberry topping)

Learn how to make a delicious and easy no-bake raspberry cream cheese cake. This quick recipe features a buttery biscuit crust, a creamy, sweet cream cheese filling, and a vibrant raspberry topping, perfect for any occasion without turning on the oven.

#Cheesecake

#Raspberry

#No-Bake

#Dessert

#Easy Recipe

#Sweet Treat

#Cream Cheese

Stunning No-Bake Raspberry Cheesecake

Recipe Information

15m

Prep Time

Cook Time

4h 15m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

450

Calories

Protein

40g

Carbs

30g

Fat

Perfect Slice of Creamy Cheesecake

Ingredients

Digestive Biscuits
(Crushed finely)
200 grams
Unsalted Butter
(Melted)
100 grams

Cream Cheese
(Full fat, softened at room temperature)
500 grams
Powdered Sugar
(Adjust to taste)
100 grams
Heavy Cream
(Cold, 38% fat)
250 ml
Vanilla Extract
1 teaspoon
Fresh Raspberries
(For topping and garnish)
200 grams

Granulated Sugar
(Optional, for raspberry topping)
50 grams

Servings: 8

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

Cheesecake with Fresh Raspberry Topping

Instructions

0/7 completed

1
Crush the digestive biscuits into fine crumbs. Combine the crushed biscuits with the melted butter until uniformly moist.
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3m
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Crush the digestive biscuits into fine crumbs. Combine the crushed biscuits with the melted butter until uniformly moist.
3m
For best results, use a food processor or place biscuits in a bag and crush with a rolling pin.
2
Press the biscuit mixture firmly and evenly into the bottom of an 8-inch (20 cm) springform pan. Refrigerate the crust while preparing the filling.
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2m
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Press the biscuit mixture firmly and evenly into the bottom of an 8-inch (20 cm) springform pan. Refrigerate the crust while preparing the filling.
2m
Use the back of a spoon or a flat-bottomed glass to create a compact and even crust.

3
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and lump-free.
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3m
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In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and lump-free.
3m
Ensure cream cheese is at room temperature to prevent a lumpy texture in your filling.
4
In a separate, very cold bowl, whip the heavy cream until it forms firm, stiff peaks.
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3m
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In a separate, very cold bowl, whip the heavy cream until it forms firm, stiff peaks.
3m
Chilling your bowl and whisk attachments for 10-15 minutes beforehand helps achieve perfect stiff peaks.
5
Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined. Be careful not to deflate the mixture.
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2m
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Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined. Be careful not to deflate the mixture.
2m
Folding ensures the filling remains light and airy, maintaining its no-bake texture.

6
Pour the cream cheese filling over the chilled biscuit base and spread it evenly to the edges. Optionally, arrange fresh raspberries on top.
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2m
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Pour the cream cheese filling over the chilled biscuit base and spread it evenly to the edges. Optionally, arrange fresh raspberries on top.
2m
For a glossy raspberry topping, gently heat raspberries with a tablespoon of sugar and a squeeze of lemon juice, then cool before adding.
7
Refrigerate the cheesecake for a minimum of 4 hours, or ideally overnight, to allow it to fully set and firm up.
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4h
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Refrigerate the cheesecake for a minimum of 4 hours, or ideally overnight, to allow it to fully set and firm up.
4h
A well-chilled cheesecake will be easier to slice cleanly and maintain its beautiful shape.