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.
- 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
- 230 g Breton biscuits or other biscuit
- 80 g soft butter, melted
- 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
- 100 g fresh raspberries
- 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.
- 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.
- 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.