No-Bake Raspberry Cheesecake Recipe

This No-Bake Raspberries Cheesecake Recipe is a simple one to sweeten your family on hot summer weekends, but also for a family holiday.
The recipe is easy to cook without baking and turns out very light in taste and not too sweet.

You can also try our No-Bake Blueberry Cheesecake.

Do you like jams? Then have a try at this Raspberry Jam Recipe.

Ingredients – 20 cm cake mold

For the biscuit base

• 180 g cocoa cookies
• 100 g melted butter

For the cheesecake cream

• 250 g of Mascarpone
• 175 g of Philadelphia
• 250 g of sweetened whipped cream. If you are going to use unsweetened whipped cream, you will add 50 g of sugar.
• 200 g of fresh or frozen raspberries
• 2-3 tbsp of sugar+ 1 tsp of lemon juice
• 9 g of gelatine sheets+50 ml cream to dissolve it
• 50 g dark chocolate in pieces
• 50 g ground baked almonds

For the top

• 100 g dark chocolate
• 100 ml of whipped cream
• raspberry, chocolate in pieces for decor

Directions

The Base

1. First, we will grind the biscuits finely. You can use a kitchen shredder for this process or roll them inside a sealed bag and pressing them with a kitchen roller.
2. We will throw them in a bowl and add the melted butter.
3. Mix them well until they are connected, and we will add the mixture to a cake mold which we have covered on the base and sides with parchment paper.
4. Open the mass of biscuits evenly and compress it with a meat beater or the head of a kitchen hammer.
5. We will leave it in the fridge while we continue with the preparation of the cream.

Cheesecake Cream

1. As a start, we will place the cleaned, washed, and drained raspberries from the water in a saucepan with 2-3 tablespoons of sugar and one teaspoon of lemon juice.
2. Let them simmer for a few minutes until they liquefy. You can choose to blend and drain it by taking both the juice and the pulp (we eliminate the seeds) or drain them directly by using only the raspberry juice, which we leave aside to cool and then add to the cream.
3. Put the gelatin sheets in cold water to soften for a few minutes.
4. Meanwhile, in a bowl, we will first mix the Mascarpone and Philadelphia cream cheese. We beat them with an electric beater. If the whipped cream is unsweetened, you can also add sugar at this stage.
5. After beating them for 1-2 minutes, we will add the whipped cream from the fridge and mix them until it makes a firm creamy mass.
6. Gradually add by mixing the cold raspberry juice.
7. In a bowl, add 50 ml of whipped cream and set to heat. Add the softened gelatin after draining it from the excess water and stir it for a few minutes until it dissolves, without allowing the pan to boil.
8. Add the melted gelatin by mixing with the electric beater to the prepared cream.

Assembling the Cheesecake

1. Put out the cake mold from the refrigerator and add ½ of the prepared cream, leveling it all over the surface.
2. Add the almonds to the pieces and pieces of chocolate and toss the rest as well.
3. Level it well and place it in the refrigerator to rest for at least 2 hours. If you want to serve it even faster, you can put it in the freezer for 45-60 minutes and then pass it to the cooling part.
4. While the cheesecake rests in the fridge, we prepare the chocolate cream at least an hour before serving.
5. In a pan, add the cream and dark chocolate in pieces and mix until dissolved.
6. We will add it on top of the previously thrown mass, which has started to harden, and we will leave it in the fridge again to rest until it thickens properly.
7. When the time pass, and we are ready to serve it, we will transfer the cheesecake to a serving plate and decorate it as desired. You can use chocolate candies as in our case, but also raspberries, almonds, or pieces of chocolate if you wish.
8. We cut it into pieces and serve it as desired.

Bon Appetit!

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