No-Bake Raspberry Cheesecake
Creamy no-bake cheesecake with fresh raspberry topping. 45 min prep, 6 hrs chill. Classic dessert perfected!
Equipment
- 9-inch springform pan
- Food processor (or ziplock bag + rolling pin)
- Electric mixer
- Offset spatula
- Fine mesh sieve
Ingredients
1: Graham Cracker Crust
250g | | graham cracker crumbs
100g | | unsalted butter, melted
3 tbsp | | granulated sugar
pinch | | salt
2: Cheesecake Filling
600g | | full-fat cream cheese, softened
200g | | granulated sugar
2 tsp | | pure vanilla extract
1 tbsp | | fresh lemon juice
300ml | | heavy whipping cream (35% fat), cold
15g | | powdered gelatin
60ml | | cold water
3: Raspberry Topping:
300g | | fresh raspberries (+ extra for garnish)
75g | | granulated sugar
2 tbsp | | fresh lemon juice
7g | | powdered gelatin
3 tbsp | | cold water
Instructions
- Instruction 1: Line 9-inch springform pan with parchment. Crush graham crackers.
- Instruction 2:Mix crumbs, melted butter, 3 tbsp sugar, salt. Press firmly into pan bottom. Chill 30 min.
- Instruction 3Bloom 15g gelatin in 60ml cold water (5 min). Microwave 10-15 sec to dissolve. Cool slightly.
- Instruction 4Beat cream cheese + 200g sugar until smooth. Add vanilla, lemon juice.
- Instruction 5Whip cold cream to stiff peaks. Fold into cream cheese mixture with gelatin.
- Instruction 6Pour over crust. Chill 2+ hours until firm.
- Instruction 7For topping: Cook 250g raspberries, 75g sugar, 2 tbsp lemon juice 4-5 min. Strain seeds.
- Instruction 8Bloom 7g gelatin in 3 tbsp water. Stir into warm raspberry sauce. Cool to room temp.
- Instruction 9Arrange fresh raspberries on set cheesecake. Pour cooled sauce over. Chill 4+ hours.
Notes
Make ahead up to 2 days. Freezes 2 months. Keto version: almond flour crust + erythritol (4g net carbs/slice).