No-Bake Raspberry Cheesecake
My no-bake raspberry cheesecake is crunchy, creamy and has just the right amount of sweet when topped with seasonal fruit. This recipe is great for those humid days when it's too hot to leave your oven running.
There are certain recipes that you simply need to have in your back pocket. One of my favourite go-to’s is my no-bake cheesecake because it’s a blank canvas that gives way to culinary creativity. For this recipe, I’ve opted for raspberries and strawberries, but it’s equally delicious with stone fruit, passion fruit, or cranberries. I always suggest pairing a tart, aromatic fruit with tangy cream cheese.
Of course, the crust has to be baked…. BUT! If you make it yourself, your oven will only need to be on for 10 minutes. If it’s too hot and you can’t bear the idea, you have two other options:
Buy a pre-made graham crust. No one will know and I promise not to tell.
Instead of making this in a cake ring, you can put the fillings in a little cup and make individual portions. In lieu of a graham crust, simply crumble a graham cookie on top before serving.
Yield: 1x 6” cake, 8 portions
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1. Make the graham crust:
70g graham crumbs
30g melted butter
Preheat oven to 360°F.
Mix sugar and graham crumbs in a medium bowl.
Melt the butter and combine with the graham/sugar mixture.
Pour into a 6” cake ring placed on a parchment-lined baking sheet.
Using a spoon or offset spatula, evenly distribute the crust.
Bake for 10 minutes.
Once cool, line the cake ring with an acetate liner.
2. Make the no-bake cheesecake filling:
1.5 gelatine sheets (or 3/4 tsp gelatine powder)
120g 35% cream
25g icing sugar
120g cream cheese, room temperature
30g amaretto (or Chambord, kirsch or another of your choice)
Soak the gelatine in cold water.
Combine the cream cheese and the icing sugar.
Whip the whole cream to medium-hard peaks.
Ring out the gelatine (if using sheets)
Bring the liquor to a boil. Take off the heat and add the hydrated gelatine. Stir until dissolved.
Pour the gelatine mix into the cream cheese mixture.
Carefully fold in the whipped cream.
Pour over the graham crust, levelling the filling using an offset spatula.
Place in the freezer to set, ] min. 1 hour
3. Make the raspberry jelly topping
2 sheets of gelatine (1tsp gelatine powder)
300g red berry mix (fresh or frozen)
Hydrate the gelatine in cold water for 10 minutes and ring out the water (if using sheets).
Mash the red berries to release their juices and strain over a bowl to catch the juices.
Add sugar to 60g of juices (you can add water if you didn’t collect enough berry juice) and bring to a boil.
Take off the heat and add the gelatine. Stir until dissolved.
Add the mashed berries and fresh raspberries.
Pour the berry jelly mixture onto the no-bake cheesecake filling.
Return to freezer to set, min. 1 hour.
Once set, place in the fridge for min. 3 hours before removing the cake ring and acetate.
To serve top with fresh berries and slice.