No Bake Creamy Raspberry Cheesecake

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Ingredients


For the crust:

  • 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits, crushed)
  • ¼ cup (50g) granulated sugar
  • ½ cup (115g) unsalted butter, melted

For the cheesecake filling:

  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream, cold
  • ¾ cup (90g) powdered sugar
  • 1 tsp vanilla extract
  • 1 cup (120g) fresh raspberries (plus extra for garnish)

For the raspberry sauce (optional):

  • 1 cup (120g) fresh or frozen raspberries
  • ¼ cup (50g) sugar
  • 1 tsp lemon juice

Instructions

  1. Prepare the crust:
    • In a bowl, combine graham cracker crumbs, sugar, and melted butter.
    • Press mixture firmly into the bottom of a 9-inch (23cm) springform pan.
    • Refrigerate while you prepare the filling.
  2. Make the raspberry sauce (optional):
    • In a small saucepan, combine raspberries, sugar, and lemon juice.
    • Cook over medium heat for about 5 minutes, mashing the berries until smooth.
    • Strain through a fine mesh sieve to remove seeds, and set aside to cool.
  3. Prepare the cheesecake filling:
    • In a large mixing bowl, beat cream cheese until smooth.
    • Add powdered sugar and vanilla extract; mix well.
    • In a separate chilled bowl, whip the heavy cream until stiff peaks form.
    • Gently fold whipped cream into the cream cheese mixture until combined.
  4. Add raspberries:
    • Fold fresh raspberries into the cheesecake filling. You can also swirl in raspberry sauce for a marbled effect.
  5. Assemble the cheesecake:
    • Spoon filling over the chilled crust and smooth the top.
    • Drizzle raspberry sauce on top and swirl gently with a toothpick (if using).
  6. Chill:
    • Refrigerate for at least 4–6 hours or overnight until set.
  7. Serve:
    • Garnish with extra raspberries and enjoy!

If you want, I can also give you a quick 5-minute version of this cheesecake for an ultra-fast dessert. Would you like me to prepare that version too?

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