No-Bake Raspberry Cheesecake
A creamy, tangy, and stress-free dessert featuring a crunchy biscuit base and fresh raspberry swirls. Perfect for summer gatherings or an easy weeknight treat.
Ingredients
Base
- 300 g Digestive biscuits crushed into fine crumbs
- 100 g Unsalted butter fully melted
Filling
- 500 g Full-fat soft cheese room temperature; do not use low-fat
- 100 g Caster sugar
- 1 tsp Vanilla extract
- 300 ml Double cream keep cold until use
- 300 g Fresh raspberries divided (200g for filling, 100g for topping)
- Icing sugar for dusting
Instructions
- Combine crushed digestive biscuits and melted butter. Mix until crumbs are fully coated and hold together when squeezed.
- Press the mixture firmly into the bottom of a lined 20cm springform tin using the back of a spoon. Chill in the fridge while preparing the filling.
- Whisk the soft cheese, caster sugar, and vanilla extract together until smooth and glossy.
- In a separate bowl, whip the cold double cream to soft peaks. Gently fold the whipped cream into the cheese mixture.
- Gently fold in 200g of raspberries, crushing a few slightly to create pink streaks in the batter.
- Smooth the filling over the biscuit base and chill in the fridge for at least 6 hours, preferably overnight.
- Run a knife around the edge to loosen, remove from the tin, top with remaining raspberries, and dust with icing sugar before serving.
Notes
Temperature matters: Soft cheese should be room temperature to avoid lumps, but double cream must be fridge-cold to whip properly. Avoid low-fat cheese as the cheesecake will not set.