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.
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?
- Mix the cookies
- Mix the crumbs and melted butter
- We pack this base in the bottom of the mold
- Whisk the cream cheese, mascarpone, sugar and vanilla
- Whip the whipped cream then fold it in
- Melt the softened gelatin in the milk then add it to the mixture
- Half fill the mold then add raspberries
- Pour the rest of the filling, smooth and refrigerate
- Prepare the raspberry coulis
- Pour the cooled raspberry coulis over the cheesecake
- 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.
Other recipes to try
If you like fruit-based desserts, I advise you to take a look at these other recipes from the blog:
- Very moist cherry cake
- Easy Red Berry Pavlova
- Mascarpone strawberry tiramisu
- Easy blueberry pie
- Raspberry charlotte cake
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!
No-Bake Raspberry Cheesecake
A light and creamy cheesecake with beautiful fresh raspberries topped with a homemade raspberry coulis...
Yield: 8 people
Equipment:
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 :)
annie
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
Lilie bakery
Thanks Anne! Glad you like this cheesecake, see you soon :)
Joelle
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
Lilie bakery
Thanks Joel! Perfect your conservation under a bell to protect the flavors :) See you soon
Aleksandra
Another perfect recipe! Really beautiful. I replaced the raspberries in it with the walls. Perfect for a very hot day like today.
Lilie bakery
Thank you very much Aleksandra! See you soon :)
Johnathane
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
Lilie bakery
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 ;)
Sarah
Hello, to replace gelatin with agar agar, any idea of the doses?
Thank you
Lilie bakery
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 ;)
Véronique
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
Lilie bakery
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 :)