No-Bake Raspberry Cheesecake

No-Bake Raspberry Cheesecake - Lilie Bakery

A light and fruity dessert: the No-Bake Raspberry Cheesecake ! On its crunchy biscuit base, a creamy filling, fresh raspberries and a homemade raspberry coulis… Creamy and very fresh, it's the easy dessert for sunny days.

What you'll love with this raspberry cheesecake

  • flavors : a very fresh dessert with a good taste of raspberry with a slight touch of vanilla…
  • texture : very light and unctuous! The coulis and fruit also bring a nice dose of indulgence…
  • difficulty level : this cheesecake is not complicated to make, no need for an oven. Bring yourself a 20cm springform pan to simplify unmoulding.
Easy raspberry cheesecake - Lilie Bakery

Ingredient details

  • dry biscuits : I use Breton pancakes here because I really like their buttery taste. You can also use speculoos or other dry biscuits.
  • raspberries : I use two types of raspberries here, for the coulis I take thawed raspberries (because their aesthetic appearance does not matter). On the other hand, for the inside of the cheesecake and the decoration above, I use fresh raspberries to prevent them from running, and to keep their plump appearance.
  • mascarpone/philadelphia : this is the mixture that I always like for my no-bake cheesecakes! Note, if you don't like Philadelphia strawberry cheese, you can substitute with mascarpone.
  • gelatin : it is essential to hold this cheesecake which does not go in the oven. I use classic Vahine gelatin.
  • cornstarch : to thicken the coulis, I add a small amount of cornstarch. This gives it an even more gourmet appearance when tasted...

How to make a raspberry cheesecake without baking?

  1. Mix the cookies
  2. Mix the crumbs and melted butter
  3. We pack this base in the bottom of the mold
  4. Whisk the cream cheese, mascarpone, sugar and vanilla
  5. Whip the whipped cream then fold it in
  6. Melt the softened gelatin in the milk then add it to the mixture
  7. Half fill the mold then add raspberries
  8. Pour the rest of the filling, smooth and refrigerate
  9. Prepare the raspberry coulis
  10. Pour the cooled raspberry coulis over the cheesecake
  11. Add fresh raspberries and enjoy!

NB: the quantities of ingredients and the complete recipe are given to you at the bottom of this page.

My tips for a successful cheesecake

  • to unmold easily the no-bake cheesecake, I place a rhodoïd film before pressing the cookies into the mold.
  • to have an ideal consistency, this raspberry cheesecake must be refrigerated overnight (6 hours minimum). It will hold well when cut and will be creamy at the same time.
  • to know if the raspberry coulis is ready and therefore quite thick, just look at the wooden spoon: the coulis must coat it well, without running too quickly.

How to store this raspberry cheesecake?

This cheesecake is delicious when chilled. I advise you to keep it in the fridge until ready to serve. Well protected, with a bell or an airtight container, it can be kept up to 4-5 days in the refrigerator.

Raspberry coulis slice of cheesecake - Lilie Bakery

Other recipes to try

If you like fruit-based desserts, I advise you to take a look at these other recipes from the blog:

If you make this raspberry cheesecake, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful cheesecakes!

Raspberry cheesecake recipe - Lilie Bakery
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4.9 on 33 votes

No-Bake Raspberry Cheesecake

A light and creamy cheesecake with beautiful fresh raspberries topped with a homemade raspberry coulis...
Prep time30 minutes
Total30 minutes
Recipe type: Dessert, Snack
Cuisine: American, French
Keyword: cheesecake, cake
Yield: 8 people

Ingredients:

Biscuit base

  • 230 g Breton biscuits or other biscuit
  • 80 g soft butter, melted

Cheesecake filling

  • 2 gelatin sheets Vahine
  • 150 g Philadelphia cream cheese
  • 320 g mascarpone
  • 1 tsp natural vanilla extract
  • 95 g granulated sugar
  • 320 g heavy whipping cream 30% very cold
  • 2 tbsp milk
  • 100 g fresh raspberries

no-bake Raspberry sauce !

  • 250 g fresh or thawed raspberries
  • 50 g granulated sugar
  • 1 tsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Décor

  • 100 g fresh raspberries

Instructions:

Biscuit base

  • In a blender, crush the cookies into crumbs. Melt the butter in the microwave then mix with the mixed biscuits.
  • Pack the mixed biscuits in the bottom of a 20cm springform pan (I add a rhodoïd film first to facilitate the unmolding of the cheesecake). Press well with the back of a spoon or a glass. Refrigerate while waiting for the rest.

Cheesecake filling

  • Soften the gelatin in cold water.
  • In a container or in a food processor, whisk together the Philadelphia, mascarpone, vanilla and powdered sugar.
  • Separately, whip the whipping cream very firm too.
  • In a very small saucepan, heat the milk and melt the well-drained gelatin off the heat.
  • Place the whipped cream in the cream cheese mixture then whisk to evenly homogenize the texture. This filling should already hold together well.
  • Pour in the lukewarm milk and whisk again to obtain a homogeneous mixture.
  • Place half of this filling in the mold, on the layer of packed cookies. Add the fresh raspberries, pressing them lightly. Then pour in the rest of the filling. Smooth the top with a small spatula. Refrigerate overnight.

no-bake Raspberry sauce !

  • Place the raspberries in the bowl of the mixer. Mix until you get a coulis. Strain this coulis to remove the seeds.
  • In a saucepan, heat the coulis with the powdered sugar and lemon juice on medium heat until it begins to boil.
  • Separately, mix the cornstarch and cold water then pour into the saucepan, heating over low-medium heat. Stir with a wooden spoon until the coulis thickens and coats the spoon. Remove from heat and let cool completely.

Décor

  • Place the cheesecake on its serving platter. Add the cooled coulis on top using a tablespoon. Add fresh raspberries.
  • Serve immediately or keep refrigerated until tasting.

Notes:

This no-bake raspberry cheesecake will keep for about 4-5 days in the refrigerator in a bell or airtight container.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
22th June 2023
July 7, 2023

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18 comments

  1. Reply

    annie

    July 2, 2023

    5 stars
    perfect recipe; no complaints
    (as far as I'm concerned, I prefer to dissolve the gelatin in lemon juice heated in the microwave, it brings a little pep but that's a personal opinion).
    thank you for all these recipes and well detailed.
    have a good day
    Annie

    • Reply

      Lilie bakery

      July 4, 2023

      Thanks Anne! Glad you like this cheesecake, see you soon :)

  2. Reply

    Joelle

    July 22, 2023

    5 stars
    Perfect ! A pure delight!
    It caused a sensation, prepared 3 days in advance and kept in the fridge in a transport dish with a cover.
    Thanks Lilie

    • Reply

      Lilie bakery

      July 24, 2023

      Thanks Joel! Perfect your conservation under a bell to protect the flavors :) See you soon

  3. Reply

    Aleksandra

    August 19, 2023

    5 stars
    Another perfect recipe! Really beautiful. I replaced the raspberries in it with the walls. Perfect for a very hot day like today.

    • Reply

      Lilie bakery

      August 21, 2023

      Thank you very much Aleksandra! See you soon :)

  4. Reply

    Johnathane

    August 22, 2023

    Hello,
    Children don't like Philadelphia cheese.
    So I can replace it with mascarpone.
    So I put 320 gr of mascarpone as marked + 150 gr of mascarpone instead of Philadelphia?
    I do not change at the gelatin level I put the same thing.
    Thank you in advance
    Johnathane

    • Reply

      Lilie bakery

      August 23, 2023

      Hello Johnathane, yes that's right. You are good! Otherwise you know the taste of Philadelphia is very diluted in the preparation compared to the other ingredients. See you soon ;)

  5. Reply

    Sarah

    August 31, 2023

    Hello, to replace gelatin with agar agar, any idea of ​​the doses?
    Thank you

    • Reply

      Lilie bakery

      September 2, 2023

      Hello Sarah, I can't help you because I never use agar-agar. However, on the packaging they must specify the dose to be used for your preparation. See you soon ;)

  6. Reply

    Véronique

    November 14, 2023

    5 stars
    I made this raspberry cheesecake for my daughter's birthday.
    It was my first cheesecake…. I had a little difficulty removing the bottom of the cake...maybe I should have put parchment paper in the bottom of the mold??? Or Rhodoid leaf…what do you think???
    It was tasty and my guests loved it
    Thank you for this recipe

    • Reply

      Lilie bakery

      November 20, 2023

      Hello Véronique, you can use a flat spatula to remove the cheesecake from the bottom of the springform pan (that's what I do). Otherwise you can use baking paper but it is more difficult to pack with paper I find. See you soon :)

  7. Reply

    Sarah

    15th February 2024

    5 stars
    Hello ☺️

    I'm planning to make this recipe but one of the people present can't eat "seeds", so "natural" raspberries are forbidden (in coulis it's good).

    I was thinking about not adding raspberries as decoration but is it obligatory in the garnish? Will it fundamentally change the taste if I don't put raspberries in the filling?

    Thank you very much in any case for your great recipes ☺️

    • Reply

      Lilie bakery

      15th February 2024

      Hello Sarah, thank you! The raspberries inside help break up the creamy side with a fruity texture, but you can do without: just maybe provide a little more coulis to counterbalance. See you soon :)

  8. Reply

    Rachel

    27th February 2024

    Hello,

    Is gelatin essential?

    Thank you very much

    • Reply

      Lilie bakery

      27th February 2024

      Hello Rachel, yes indeed gelatin is necessary, otherwise the cheesecake will collapse (it does not contain enough fat, and it is not cooked, so it will have difficulty holding itself together). See you soon :)

  9. Reply

    Ally

    April 1th

    5 stars
    Recipe made without changing anything, it was very appreciated by the guests. Not having time to leave it overnight in the fridge, the cake spent 2 hours in the freezer plus 2 hours in the fridge and it was impeccable. Thank you for this recipe !

    • Reply

      Lilie bakery

      April 3th

      Thank you Ally for your feedback! Glad you liked this cheesecake :) See you soon

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