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No-bake raspberry cheesecake recipe

No-bake raspberry cheesecake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Berry cheesecake
  • Raspberry cheesecake

If you want to impress someone without working too hard, this is a recipe for you. This no-bake raspberry cheesecake has a delicious and easy to make biscuit base with creamy cheesecake filling and topped with a fresh raspberries coulis.

14 people made this

IngredientsServes: 8

  • For the base
  • 180g biscuits
  • 80g butter, melted
  • For the filling
  • 250ml double cream
  • 450g cream cheese
  • 150g caster sugar
  • 2 teaspoons lemon zest
  • 7g powdered gelatine
  • 5 tablespoons cold water
  • For the coulis
  • 200g fresh raspberries
  • 4 tablespoons caster sugar
  • 1 teaspoon lemon juice

MethodPrep:30min ›Extra time:3hr chilling › Ready in:3hr30min

    For the base:

  1. Put biscuits in a food processor and process to fine crumbs. Transfer to a bowl and add in the melted butter, mixing well to integrate. Spoon the base mixture into an 18cm cake tin and press down gently with the back of a spoon to compact. Place in the fridge to chill.
  2. For the filling:

  3. Beat the double cream with a handheld whisk until soft peaks form; set aside. In a different bowl, mix cream cheese, caster sugar, lemon zest, and beat with a handheld whisk till smooth.
  4. Pour 5 tablespoons of cold water into a small bowl and sprinkle the gelatine over it. Leave to swell for 5 to 10 minutes, then dissolve the gelatine over very low heat in a small saucepan, or for just a few seconds in the microwave.
  5. Add gelatine to cream cheese and mix well using a rubber spatula, until a smooth consistency is obtained. Fold in cream and mix thoroughly. Spoon the mixture on top of the biscuit base and spread evenly.
  6. For the coulis:

  7. In the meantime, put raspberries, sugar and lemon juice in a food processor and blend well.
  8. Pour half of the coulis on the cheesecake and make swirls, with the help of a spatula, mimicking a marble effect.
  9. Chill in the fridge for at least 3 hours, or overnight. Serve with the rest of the coulis on the side.

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No Bake Raspberry Cheesecake with Lemon

I've been in a baking mood all week and making so many treats that I have to bring them to work this week. Today's recipe is one I made last week and enjoyed every day since! I decided to make a No Bake Raspberry Cheesecake because I had some raspberries and lots of cream cheese on hand.

Adding a little bit of the raspberry jelly over the cheesecake was actually one of my favourite part! I absolutely love raspberries so having that intense flavour over the cheesecake was wonderful.

No Bake Raspberry Lemon Cheesecake

1) To make lemon cheesecake filling: In a bowl, add cream cheese, sour cream, milk, and vanilla extract. Mix on high with hand mixer until smooth. Add powdered sugar, lemon zest, and lemon juice and mix again. Scrape down bowl, then add to a piping bag.

2) To make raspberry sauce: In a medium sauce pan, add sugar, lemon juice, and fresh raspberries. Mix together and cook on medium heat until raspberries releases juice and sauce thickens. Remove from heat and let it cool completely.

3) To assemble: In a 4 oz mason jar, add 2-3 tbsps of graham crust mixture and tamp down. Then, pipe in the cheesecake mixture. Shake the jar to flatten out cheesecake mixture. Add spoonful of raspberry sauce, top with whipped cream, lemon wedge and raspberry. Enjoy!

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No-Bake Raspberry Cheesecake


1 1/2 cups of chocolate graham crackers
4 tablespoons of unsalted butter
1 envelope of unflavored gelatin
1/4 cup of cold water
2-8 ounce packages of cream cheese
1-14 ounce can of La Lechera® Sweet Condensed Milk
3/4 cup of whipping cream
1/2 teaspoon of lemon zest
1/2 cup of white chocolate chips
1/2 cup of raspberry puree
Dark chocolate bar (optional)
Raspberries for garnish (optional)


1. Place chocolate crackers in a food processor and blend until you are left with crumbs. Add melted butter and mix well. Press mixture evenly into a 9 inch springform pan. Place it in the freezer to help it set.
2. Sprinkle gelatin in cold water and let it sit for 1 minute. Place mixture over low heat in small saucepan until it completely dissolves. Remove from heat and let it sit for 2 minutes.
3. Place cream cheese and sweetened condensed milk in a bowl blend well with mixer. Mix in whipping cream and beat until smooth. Add lemon zest.
4. Melt white chocolate chips according to package instructions. Add melted chocolate to cream cheese mixture along with the gelatin mixture. Mix well until smooth.
5. Pour cheesecake mixture into the springform pan and smooth out with a spatula until even. Next, add raspberry puree to the center of the cheesecake and swirl puree with a spoon or knife. I make my puree by blending the fruit in a food processor then adding a teaspoon each of powdered sugar and water. Make sure to pour the mixture through a strainer to omit the seeds.
6. Cover and place in the refrigerator overnight, or at least 4 hours, to allow the cheesecake to set. Once set, remove from pan carefully. Decorate with fresh raspberries and dark chocolate shavings before serving.

The flavor combination from the white chocolate, La Lechera® Sweet Condensed Milk and raspberries, make this cheesecake a delicious treat.

For more recipe ideas and inspiration check out La Lechera® online, Facebook and Pinterest! What are some of your favorite Valentine&rsquos Day recipes? I&rsquod love to hear from you!

No-Bake Raspberry Cheesecake

I use warmer days as an excuse to make more no-bake cheesecakes. Although, to be perfectly honest, I don&rsquot need warmer weather to justify a near-constant craving for those cool, creamy desserts.

This No-Bake Raspberry Cheesecake was born from a desire to make dessert from things I already had in my kitchen. Granted, I probably keep more baking ingredients on-hand than the average person, but if you bake frequently and believe your refrigerator is not complete without cream cheese and at least a few varieties of preserves, then you are very likely ready to start whipping up this cheesecake.

You know how I love to use preserves in baking, and this cheesecake is an excellent use of them. Once the filling is made, just dot the top with small dollops of preserves, and then use something small like a toothpick to swirl them into the filling. As much as I love the flavor here, don&rsquot limit this recipe to raspberry preserves. Use whatever kind you like to suit your tastes.

You can also use any type of crunchy cookie for the crust. I like vanilla wafers or graham crackers in this recipe, but try shortbread or lemon or some other variety that sounds like a good flavor pair with your choice of preserves. And if you need some tips, be sure to read How to Make a Cookie Crumb Crust.

This cheesecake is made in a 9-inch pie pan or tart pan. Either is perfectly fine, but I like to use a tart pan with a removable bottom. I not only prefer the appearance but I also like the simplicity of removing the entire cheesecake from the pan for serving and slicing. It makes things much easier and neater.

If you&rsquore looking for an easy, no-fuss dessert that&rsquos sure to please, you&rsquove found it in this No-Bake Raspberry Cheesecake. I think you&rsquoll love its simple preparation every bit as much as its amazing flavor!

No-Bake White Chocolate Raspberry Cheesecake

This No-Bake White Chocolate Raspberry Cheesecake is one of the best no-bake cheesecakes I&rsquove made so far and it&rsquos very easy to prepare. The raspberry heart shapes on top makes it ideal for Valentine&rsquos Day but is perfect for any other occasion as well. As white chocolate is used, not only it brings an amazing flavor alongside the lemon zest but there is no need for gelatin to help it set up.

The raspberry coulis is easy and quick to prepare and can be made with either fresh or frozen raspberries which makes this a perfect dessert even when raspberries are not in season.

I&rsquove used oreo cookies crust but feel free to use graham crackers or digestive biscuits instead if you like them best. As it needs to set up for several hours it&rsquos best to make this dessert a day in advance. Enjoy!

The secret to a deep no-bake cheesecake is the cake tin.

I used to make my cheesecake in a 23 cm (9 inch) loose-bottom cake tin, but a couple of years ago I started making them in a deeper 18 cm cake tin that's 10 cm deep (7 inch x 4 inch).

Here's a similar cake tin on Amazon (this is NOT a paid or affiliate link, I am just showing you what I use), if you're looking for one. It makes really sensational cheesecakes.

If you use a tin with less width and more height you end up with a much more spectacular cake.

No-Bake Raspberry Cheesecake Mousse

It doesn’t get much easier than this No-Bake Raspberry Cheesecake Mousse for a delicious summertime dessert!

Some people love chocolate, cannot get enough, crave it all the time.

Me, I will always choose a fruity dessert over chocolate, and if that fruit is combined with cheesecake I am all in. Only, I am not that great at baking cheesecakes.

Water bath, no water bath. It doesn’t seem to matter.

Then I found cheesecake mousse. Quite possibly my all-time favorite food on the planet. NO baking needed, which is good because it is HOT here in the summer, and no one wants to even think about turning on the oven. The mousse is perfect layered with fruit, but it is also delicious with the fruit mixed right in. Raspberry is a favorite with us, plus it’s pink, and who doesn’t love a pink dessert.

Related recipes

These bars aren’t the only no bake cheesecake recipe on the blog! Check out my chocolate-dipped no bake cheesecake bites. The size is perfect for popping in your mouth when you need something sweet! If you like margaritas, then you have to try these margarita cheesecake bites featuring tequila and lime.

If you prefer baking cheesecake, try my homemade cheesecake recipe. It has all the tips and tricks for cheesecake success! Another one of my favorite cheesecake desserts are these chocolate cheesecake bars with oreo crust.

No bake raspberry cheesecake bars are one of my favorite summer desserts. Store them in a tupperware in the fridge and you can reach for one whenever you need to cool down! Find your ingredients and this treat will be ready in no time at all!


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