Creamy, sweet and tangy – that’s what you get in every scrumptious bite of Lemon-Raspberry No Bake Cheesecake! No need to wait for summer to prepare this treat!
I’m fully aware that there are no-bake cheesecake recipes out there that only use cream cheese and double cream.
Well, this no-bake recipe is not one of them.
That’s how I used to make them anyway, but (full disclosure), it was always a hit-and-miss for me. So, to avoid frustration (!) and wasting ingredients, gelatin is now part of my no-bake arsenal. 🙂
HOW TO MAKE LEMON-RASPBERRY NO BAKE CHEESECAKE
I have used both fresh and frozen raspberries (whichever is available) – both results are great. This is actually a big plus for me, since it allows me to make this cheesecake any time of the year.
No need to wait for summer to get good fresh raspberries.
As for the gelatin, I’m sure you can use the powdered kind as well. However, I can only provide you with the generic conversion that I use – i.e. one sheet of gelatin is equal to 1 tsp of powder.
Oh! Make sure your cream cheese is in room temperature. If they’re not, you will have lumps on the mixture. (Do what I do,) I make sure I take them out of the refrigerator at least two hours before I start making this recipe.
Lastly, to get my desired balance of biscuit and filling in every bite, I always use a 7-inch springform pan for this recipe.
Not too thick biscuit base, and just enough height of creaminess. Have a slice of Lemon-Raspberry no-bake cheesecake for snack, dessert – or breakfast! 🙂
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- 160 grams digestive cookies (about 1 & 1/4 cups when crushed)
- 1/3 cup butter, unsalted & melted
- 200 grams fresh or frozen raspberries (about 1 & 3/4 cups)
- 1/3 cup powdered sugar
- 1 tsp lemon juice
- 3 pcs gelatin sheets
- 200 ml double cream (divided into two 100 ml)
- 2 tsp vanilla sugar
- 200 grams cream cheese, room temperature
- 1/2 cup sugar
- 1 tsp lemon juice
- Using a food processor or a rolling pin, crush the digestive cookies into a fine texture. Add the melted butter and mix to combine.
- Arrange the biscuit mixture at the bottom of a 7-inch springform pan. Press it evenly.
- Chill in the refrigerator for 30 minutes.
In a blender, combine raspberries, lemon juice and powdered sugar. Once blended properly, set aside. If desired, you can remove the seeds by straining them, before setting it aside.
- Soak gelatin sheets in a bowl of cold water, for 5 to 10 minutes.
- In a small saucepan, heat up 100 ml of double cream. Do not bring to a boil.
- Take saucepan out of the heat. Squeeze water out of the gelatin sheets and add gelatin to saucepan. Mix until gelatin has dissolved.
- In a separate bowl, combine cream cheese, sugar, vanilla sugar and lemon juice. Mix until properly combined. I normally use a hand-mixer for this.
- Add the gelatin mixture into the cream cheese mixture and combine.
- In another bowl, whip the remaining double cream. Add to the cream cheese and gelatin mixture. Combine.
- Pour mixture into the springform pan.
- Dot (or drop) some raspberry sauce on top and swirl as desired.
- Cover pan with plastic and chill in the refrigerator for at least 4 hours.
- Place whole raspberries on top and serve with raspberry sauce.
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