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No-bake Raspberry Cheesecake

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With almost no effort at all, you can surprise your guests with this no-bake raspberry cheesecake. Smooth, easy, quick and made with your favorite fruit.

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No-bake raspberry cheesecake
Veronique van Ohmydish

Made by Véronique

Published at 2015-08-08, this recipe is for 12 people and takes 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 19-03-2021

20 minutes 12 people Desserts
No-bake raspberry cheesecake

Ingredients

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  • 250 gram plain cookies
  • 150 gram butter + extra for greasing
  • 1 lemon (zest + juice)
  • 4 gelatin leaves, or 4 tablespoons gelatin powder
  • 50 ml water
  • 400 gram cream cheese
  • 250 ml cream
  • 100 gram white caster sugar
  • 2 tablespoons of vanilla extract
  • 50 gram raspberries + extra for garnish
No-bake raspberry cheesecake ingredients
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Kitchen equipment

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  • small saucepan
  • spring form
  • lemon grater
  • standmixer or handmixer
  • small bowl
  • whisk
  • rod mixer
  • rolling-pin or food processor to crush the cookies


No-bake Raspberry Cheesecake

20 minutes 12 people Desserts

View the original recipe via:
https://ohmydish.com/recipe/no-bake-raspberry-cheesecake


Preparation -- 15 minutes

Grease the spring form with butter and set aside. Crumble the cookies, there are a lot of ways to get the result you like. Use a food processor, blender or even a rolling pin to crush the cookies.  

Slowly melt the butter in the small saucepan, let it cool off for a few minutes. Combine the cookie crumbs, melted butter and zest of 1 lemon. Press the cookie mixture in the springform to create a pie crust bottom.

Grab the small bowl and fill it with cold water. One by one, add the gelatin leaves and set them aside. You can use the same small saucepan to create the gelatin mixture.

Add raspberries, lemon juice of half a lemon, sugar and water and let it simmer on low heat for a few minutes. Use the rod mixer to create a smooth raspberry mixture.

Squeeze the water from the gelatin leaves and mix them into the hot raspberry mixture. Set aside for a few minutes, until cooled off enough.

Finishing up the no-bake raspberry cheesecake -- 5 minutes + waiting time

Combine cream cheese, cream and vanilla extract in the bowl of your stand mixer. Mix well until you've reached a smooth mixture. Add the raspberry mix and mix again until smooth.

Pour into the springform with cookie crust and set in the fridge for at least 3 hours, or until firm. Garnish with fresh raspberries and if desired, some extra whipped cream.


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