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7 Comments This raspberry cheesecake is wonderfully creamy, fresh and, best of all, completely no bake. It has a crunchy biscuit base, a thick cream cheese filling with lemon and plenty of fresh raspberries on top.
It’s a great cheesecake to make ahead too. Give it at least four hours in the fridge to set, but making it the day before works perfectly. Looking for something even faster? Check out the raspberry trifle too.
Table of contents
Why You’ll Love This Recipe
- No oven needed – the cheesecake sets in the fridge with the help of gelatin.
- Fresh and creamy – the lemon gives the rich cream cheese filling just enough freshness, while the raspberries add a slightly tart touch.
- Perfect for making ahead – prepare the cheesecake the day before and all you need to do before serving is add the raspberries.
Recipe Ingredients
- Bastogne cookies – I use Bastogne cookies for the base. They have lots of flavor and make a delicious crunchy contrast with the creamy filling. You can use another firm biscuit if you prefer. Bastogne cookies are a Dutch cookie, but can be replaced with graham crackers or any other kind of cookie you prefer.
- Cream cheese – A full fat cream cheese is best. Make sure it is plain and not a light version, as you want the filling to be nice and rich.
- Gelatin – because this is a no bake cheesecake, gelatin helps the filling set. Soaking the leaves in cold water first is important. Read below for gelatin substitutions if needed.
- Lemon – both the juice and zest go into the cheesecake. The acidity works particularly well with the creamy filling and raspberries.
- Raspberries – use ripe, firm raspberries if you can. Raspberries are delicate, so don’t wash them until you need them. If you do wash them, let them dry well before putting them on the cheesecake.
How To Make No Bake Raspberry Cheesecake
Start by lining a baking tin of approximately 20 x 30 cm/8 x 12 inch with baking paper.
Grind the cookies into fine crumbs and mix them with the melted butter. Press the mixture firmly and evenly over the bottom of the tin. The back of a spoon works well for this. Refrigerate the base for at least 30 minutes so it can firm up.
Meanwhile, soak the gelatin leaves in cold water.
Beat the cream cheese with the sugar and vanilla until smooth. Add most of the double cream, reserving two tablespoons, and beat until you have a thick and creamy mixture.
Gently heat the reserved cream together with the lemon juice. Don’t let it boil; it only needs to be warm enough to dissolve the gelatin. Squeeze the excess water from the gelatin leaves and stir them into the warm cream until completely dissolved.
Mix this into the cream cheese filling and fold in the lemon zest. Spread the filling evenly over the biscuit base and smooth the top.
Leave the raspberry cheesecake to set in the fridge for at least 4 hours, preferably longer. Add the fresh raspberries before serving.
Storing Raspberry Cheesecake
Keep the raspberry cheesecake covered in the fridge. This is actually a very handy dessert to prepare a day in advance, as it has plenty of time to set properly overnight.
For the nicest result, add the fresh raspberries shortly before serving rather than storing the cheesecake with the fruit on top for too long.
FAQ No Bake Raspberry Cheesecake
Yes. In fact, this cheesecake is ideal for making ahead. Leave it covered in the fridge overnight and decorate it with the raspberries before serving.
Make sure the gelatin has dissolved completely in the warm cream before adding it to the cream cheese mixture. The cheesecake also needs at least four hours in the fridge to set. If possible, give it a little longer.
For decorating the cheesecake, fresh raspberries are the better choice. Frozen raspberries become much softer and release quite a bit of liquid when they thaw. If fresh raspberries aren’t available, you could use another firm fresh berry instead.
I prefer adding them once the cheesecake has set, shortly before serving. That keeps the raspberries fresh and prevents their juices from making the top of the cheesecake wet.
More Cheesecake Recipe
No Bake Raspberry Cheesecake
Ingredients
- 200 gram bastogne cookies or other biscuits
- 60 gram butter
- 10 gram gelatin leaves See notes below for replacing with gelatin powder.
- 400 gram cream cheese
- 1 tsp vanilla
- 200 gram sugar
- 250 gram double cream
- juice of 1/2 lemon and zest of the whole lemon
- 300 gram raspberries
Equipment
- Baking tin 20 x 30 cm/ 8 x 12 inch
Instructions
- Prepare your tin by lining it with baking paper. Set aside.
- Put the cookies into a food processor and grind until small crumbs. Put into a bowl. Melt the butter in a small saucepan and pour together with the cookie crumbs. Mix until it is a slightly wet mass. Put into your baking tin and press into the bottom with the back of a spoon. Let it set in the fridge for at least 30 minutes.
- Place the gelatine leaves in a bowl with cold water.
- Place the mon chou in a bowl with the sugar and the vanilla and mix until smooth. Add the double cream (but keep 2 tbsp apart) and mix until you have a soft firm mixture. (like whipped cream but thicker)
- Take a very small saucepan and put the 2 tbsp of double cream plus the juice of lemon together and heat gently. It doesn’t have to be very hot (and definitely don’t let it boil!) but just warm enough to melt the gelatin. Squeeze the water out of the gelatin and add to the warm mix. Stir until dissolved and than add to your creammixture. Also add the zest of the lemon and use a spatula to stir it through.
- Place in the tin and smooth the surface with a spatula.
- Leave to set in the fridge for at least 4 hours
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Oh my this is the prefect dessert for a quick sweet fix. Loving it. Autumn I am still closing my eyes to that!
Yes well it does seem to be hitting in full force here! It’s been raining for the last two days almost non stop…
Man! now I want cheesecake! I hate you for that 😛 coz I have to make it myself!! :)) Love the brightness of the photos Simone!
Looks absolutely delightful.
Looks lovely and sounds so super simple even I could cope with making it!
We’re still getting pretty decent summer fruits, but that will be changing quite soon. Already seeing apples in the stores — soon we’ll be pigging out on those. But definitely need one more summer cheesecake with fruit! This looks just the thing — thanks.
Raspberries are my favourite summer fruit – berry – taste – flavour! Anything with raspberries is spectacular – and the best, for me – thick farm cream with raspberries. This looks simply delish!
🙂
V