No Bake Raspberry Cheesecake

5 from 11 votes

Rich and creamy filling meets raspberry compote and crunchy crust in this delicious No Bake Raspberry Cheesecake. It's the ultimate in luxurious taste.

Cook Time1

Waiting Time6

Total Time7

Course: Dessert

Cuisine: American

Servings:

Calories: 513kcal

Author: Katalin Nagy

Equipment

Ingredients

Cheesecake Crust flavored with freeze-dried raspberries

140 g Unsalted butter
280 g Biscuit crumb e.g., Graham Crackers or Digestive Biscuits.
20 g Freeze-dried raspberries
Pinch of salt

Filling

3 Gelatine sheet 1 gelatin sheet is 1.7g, can be replaced with an equal amount of gelatin powder
90 g Heavy Cream 36% fat
100 g Granulated sugar
65 g Lemon juice Freshly squeezed
300 g Cream cheese e.g., Philadelphia full fat
270 ml Heavy Cream 36% fat, use it cold

Raspberry Topping

400 g Raspberry puree Measure after sieving out the majority of the seeds
100 g Granulated sugar Adjust according to the sweetness of your fruit.
20 g Lemon juice Freshly squeezed
2.5 Gelatin sheets 1 gelatin sheet is 1.7g, can be replaced with an equal amount of gelatin powder

Metric - US Customary

Instructions

For the cheesecake crust that is flavored with raspberry

Melt the butter in the microwave and allow it to cool slightly while preparing the biscuit crumbs.
Make the biscuit crumbs either by pulsing them in a food processor with the freeze-dried raspberries or by placing both ingredients into a ziplock bag and crushing them with a rolling pin.
Mix the crumb mixture with the warm melted butter and a pinch of salt until it comes together.
Press the crumb mixture into a springform pan or Mousse cake ring (adjustable in size) set to 16cm / 6 inches, starting with the sides before moving to the base. Place it into the freezer while preparing the filling.

For the cheesecake part

Soak the gelatin sheets in cold water for a few minutes.
Heat the smaller amount of heavy cream (90g) with sugar, stirring until the sugar dissolves, and bring to a simmer.
Squeeze out the excess water from the gelatin, stir into the cream mixture, and then stir in lemon juice. Remove from the heat and allow the gelatin mixture to come down to room temperature.
In a mixing bowl, beat cream cheese with an Electric hand mixer until light and fluffy, then fold in the heavy cream and gelatin mixture with the help of a Rubber spatula.
In a separate bowl, whip the other heavy cream until it has soft peaks and very gently, fold it into the cream cheese mixture using a Rubber spatula.
Pour or pipe the filling into the cheesecake crust, leaving a small gap at the top for the raspberry topping. Smooth the surface with an Offset spatula. Place it into the fridge for 1-2 hours or until the filling sets.
Set some of the filling aside to decorate the cheesecake in a bowl covered with plastic wrap, and refrigerate.

For the raspberry topping

Mash the raspberries with a fork and push the puree through a sieve to remove the majority of the seeds before measuring the quantity.
Soak the gelatin sheets in cold water for a few minutes. Cook the sieved raspberry puree, sugar, and lemon juice in a saucepan on the stove for about 10 minutes until the mixture thickens slightly.
Squeeze the excess water from the softened gelatin sheet and stir it into the warm fruit mixture. Let the raspberry cheesecake topping cool to room temperature before pouring it on top of the cheesecake.
Leave the cheesecake with the topping to set in the fridge for a minimum of 4 hours.

Decoration

Once the cheesecake has set, very carefully remove the ring/springform.
Decorate according to your preference with the remaining cream cheese filling, fresh raspberries, and raspberry compote. Grate over some lemon zest and garnish with mint leaves before sering.
Store the cheesecake in fridge.

Notes

Always weigh ingredients by the gram using a digital scale for best results. If you have had issues in the past with crumbly cheesecake crust not holding its shape, it’s probably due to not enough butter in the recipe, so be sure to measure it out correctly.
If the cheesecake base mixture is too runny when pressing into the mousse ring, place it in the fridge for a few minutes.
Be very gentle when folding the whipped cream into the cream cheese mixture. It must stay light and fluffy before pouring into the crust.
The cheesecake needs a minimum of 4 hours to set before slicing up and serving.

Nutrition