Raspberry No-Bake Cheesecake
Ingredients
For the Crust
- 180 g digestive biscuits, crushed
- 70 g unsalted butter, melted
For the Filling
- 300 g cream cheese, softened
- 200 g mascarpone (or soft cheese)
- 100 ml heavy whipping cream (33–35%)
- 85 g white chocolate, melted and slightly cooled
- 60–70 g powdered sugar
- 10 g powdered gelatin
- 60 ml cold water
- 150 g fresh raspberries
For the Topping
- 100–150 g fresh raspberries
- Fresh mint leaves (optional)
Instructions
- Mix the crushed biscuits with the melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 16–18 cm (6–7 inch) springform pan. Refrigerate for 20–30 minutes.
- Sprinkle the gelatin over the cold water and let it bloom for 10–15 minutes. Gently melt it in the microwave or over a double boiler without boiling.
- Melt the white chocolate and let it cool slightly.
- In a large bowl, beat together the cream cheese, mascarpone, heavy cream, and powdered sugar until smooth and creamy.
- Add the melted white chocolate and mix well.
- Slowly pour in the melted gelatin while mixing continuously.
- Fold the fresh raspberries gently into the cheesecake mixture.
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 6 hours, preferably overnight.
- Decorate with fresh raspberries and mint leaves before serving.
Prep Time
- Preparation: 20 minutes
- Chilling: 6 hours (or overnight)
Servings
8–10 slices
This cheesecake is rich, creamy, light, and packed with fresh raspberry flavor, making it a perfect no-bake dessert for spring and summer.
