No-Bake Raspberry Cheesecake
Creamy no bake raspberry cheesecake with white chocolate and a buttery biscuit base perfect for an easy elegant dessert
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: ~6–8 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake / Chilling
- Cuisine: European
- Diet: Vegetarian
Ingredients
Raspberry Layer
225 g raspberries
90 g granulated sugar
Cheesecake Filling
200 g cream cheese
250 g mascarpone
16 g stabilizer (klopfix)
65 g granulated sugar
8 g vanilla sugar
400 ml heavy cream (unwhipped)
Base & Layers
300 g tea biscuits
150 ml milk
White Chocolate Ganache
75 ml heavy cream
125 g white chocolate
Instructions
Make Raspberry Sauce
Add raspberries and sugar to a pan over medium heat.
Cook for 5–7 minutes, stirring occasionally.
Strain through a sieve to remove seeds and transfer the smooth sauce to a piping bag.
Prepare Cheesecake Filling
In a large bowl, mix cream cheese, mascarpone, stabilizer, sugar, and vanilla sugar for 1 minute.
Gradually add heavy cream and whip until thick and firm.
Build the Base
Dip tea biscuits briefly in milk.
Arrange a layer in a springform pan.
Layer the Cheesecake
Spread a layer of cheesecake filling evenly.
Drizzle raspberry sauce on top.
Repeat layers (biscuits → cream → raspberry).
Finish with a final smooth layer of cream.
Make White Chocolate Ganache
Heat cream until just about to boil.
Pour over chopped white chocolate and let sit 1 minute.
Stir until smooth.
Finish the Cake
Pour ganache over the cheesecake.
Pipe raspberry sauce on top and swirl with a toothpick.
Chill
Cover and refrigerate for at least 6 hours, preferably overnight.
Serve
Slice into portions and garnish with fresh raspberries and mint leaves.
Notes
Chill overnight for best texture and clean slices.
Do not soak biscuits too long to avoid sogginess.
Substitute strawberries or blueberries for variation.
Use high-quality white chocolate for a smoother ganache.
Find it online: https://allcookedup.com/no-bake-raspberry-cheesecake/
