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    El Mundo Eats » No-Bake Cheesecake

    Published: Jun 21, 2020 · Modified: Sep 15, 2022 by Bea & Marco · This post may contain affiliate links · 25 Comments

    No-Bake Raspberry Cheesecake

    Jump to Recipe

    I think I'm long overdue with a cheesecake recipe, right? Well, that's why this week's recipe is a no-bake raspberry cheesecake, and it's everything that you want in a cheesecake in this coming hot season.

    The base is made from digestive biscuits. If you have no idea what they are, you can read about them here in my written post.

    The filling is super creamy, flavoured and coloured naturally with fresh raspberries. And yes, we'll throw more raspberries on top for good measure.

    Raspberry cheesecake no-bake on a standing plate

    The base has a touch of saltiness to it, which is always great for a dessert like this. The filling is a luscious creamy raspberry cheese flavour and not overly sweet. Just perfect, in my opinion.

    I've adapted this easy recipe from my no-bake strawberry cheesecake recipe. If you love strawberries then you'd love that one!

    Ok, let's start, shall we?

    sugar dusting a no-bake raspberry cheesecake

    Making Our Own Raspberry Coulis

    Yes, we'll be making our own raspberry coulis to flavour the cheesecake filling. Excited!

    Some of you might think, What? But what the heck is coulis? Must be difficult then!

    Well, you couldn't be more wrong.

    Coulis is just a sauce that you get from pureed or strained fruits and vegetables. And the way that you make it is just throw everything in a pan and cook until the fruit (in this case raspberries) is broken down and you get a thick mixture. Then you strain it, and you'll get a homemade fresh coulis.

    Super easy, isn't it?

    And you know what? The darker red your raspberries are, the more bright pink your cheesecake filling will get. So choose wisely *wink*.

    Ok, let's talk about raspberry for a bit. Fresh or frozen? Well, you can use both. How to use them?

    Fresh raspberry - Easier to cook, throw everything in all at once.

    Frozen raspberries - Have to thaw them first, and then cook them together with the rest of the ingredients.

    You choose.

    top view of a raspberry cheesecake

    Super Creamy

    Yes, this cheesecake is super creamy as you can see from the pictures. Luscious!

    I don't like the solid texture of no-bake cheesecakes. Nope, I really don't.

    The solid texture, depending on what flavour of cheesecakes, usually is from using a certain amount of a firming agent. It can be gelatine powder, gelatine sheets or agar-agar.

    Using fruits that release a lot of water, in this case, raspberries have more than 80% water content, is tricky for a no-bake cheesecake to set, without any help of a firming agent.

    So for this cheesecake, I use the minimum amount possible of gelatine powder, to help set it but without making the texture solid. Meaning, still preserving its luscious creamy texture.

    Serving a portion of no-bake raspberry cheesecake

    Gelatine Powder, Gelatin Sheets or Agar-Agar?

    Since whenever I need to I always use gelatine powder, so many of you ask what's the amount if you use gelatine sheets or agar-agar instead.

    Well, the answer is not as straightforward, unfortunately.

    A firming agent is determined by its strength to solidify a certain amount of liquid. It's also known as blooming strength. And it differs by brand (Royal, Dr Oetker, etc) and type (powder, sheets, gelatine, agar-agar).

    I always use the Royal brand of gelatine powder, which is easily available here in Spain. You might not use the same. And it's totally fine. No worries.

    So if you're not using the same brand and type as I do, this is what you need to do:

    Packet instructions - Read the packaging instructions. They will always specify what amount of firming agent to use to solidify what amount of liquid, and how to use it.

    Amount - Based on YOUR packaging instructions, use the amount needed to solidify 1 cup (250 ml) of liquid, for this recipe.

    See? Everything has its solution *happy!*

    Hope you'll give this a try! Let me know what you think!

    A served portion of no-bake raspberry cheesecake

    Hungry For More No-Bake Cheesecakes?

    Check these out:

    • Lemon cheesecake
    • Mango cheesecake
    • Chocolate cheesecake
    • Tiramisu cheesecake
    • Peanut butter and chocolate cheesecake

    Video

    No-Bake Raspberry Cheesecake on a stand plate

    No-Bake Raspberry Cheesecake

    Creamy luscious no-bake raspberry cheesecake that uses fresh raspberry for flavour and colour. Easy to make and it's just a perfect summer dessert!
    Author: Bea & Marco
    5 from 4 votes
    Print Pin Rate
    Servings: 10
    Prep Time30 mins
    Cook Time10 mins
    Chill Time8 hrs

    Ingredients  

    The Base

    • 1 ½ cup digestive biscuits crumbs (150 g)
    • ¼ cup unsalted butter (60 g), melted

    The Coulis

    • 1 ½ teaspoon gelatine powder (5 g), or amount to set 1 cup (250 ml) liquid
    • 2 tablespoon lemon juice
    • 2 tablespoon corn starch (16 g)
    • ¼ cup granulated sugar (50 g)
    • 2 ⅓ cup fresh raspberry (290 g)

    The Filling

    • 16 oz full fat cream cheese (450 g), room temperature
    • ¾ cup powdered sugar (90 g), sifted
    • 1 teaspoon vanilla extract
    • ⅔ cup whipping cream, min 35% fat (160 ml), chilled

    Other

    • some fresh raspberry , for topping
    • some powdered sugar , to dust on top
    Prevent your screen from going dark

    Equipment

    • 7" springform pan
    • Offset spatula

    Instructions

    The Base

    • Place digestive biscuits in a sealed bag and smash them into fine crumbs using a rolling pin. Pour into a bowl together with melted butter and mix well.
    • Pour mixture into a 7 inch (18 cm) springform pan. Press evenly using the back of a spoon. Place in the freezer meanwhile you proceed with the rest.

    The Coulis

    • Combine both gelatine powder and lemon juice in a bowl and leave for 5 minutes for the gelatine to bloom.
    • Now add bloomed gelatine into a pan, together with the rest of the ingredients and cook them on medium heat until you get a thick mixture (refer to video above for the texture). Press the raspberries as you go to help break them.
    • Sift the mixture into a jar and leave it to cool to room temperature before using. You will get around ½ cup of coulis.

    The Filling

    • Add cream cheese into a bowl and whisk until fluffy, using a handheld whisk. Now add in powdered sugar and vanilla extract, mix until everything is well combined.
    • While whisking, slowly pour in cooled coulis bit by bit. Once you've mixed everything good, set it aside.
    • In another bowl, whisk the whipping cream until soft peaks. Then add it into the cream cheese mixture and gently fold everything together using a spatula.
    • Pour filling into prepared pan. Give it some wiggles to help the filling settle in. Smooth out the top using an offset spatula. Chill in the coldest part of your fridge for min 8 hours or until it fully sets.

    How To Transfer To A Serving Plate

    • It's easy since this cake is small. Run a knife all around the cheesecake and remove the springform pan. Insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the pan's base. Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula underneath. Do the same in the opposite direction.
    • Carefully yet confidently lift the cheesecake with both spatulas and immediately place it on a serving plate. Gently remove spatulas out.

    How To Serve

    • Decorate the cheesecake with some raspberries and dust lightly with some powdered sugar. Slice and serve.
    • Place remaining cheesecake back in the fridge. I strongly recommend you to keep the cheesecake as much as you can in the fridge since although it has gelatine, it's in small amount.
    • If you want to have it outside the fridge longer or your place is hot or your fridge is not that cold, then I'd suggest you putting it in the freezer for 1 hour before removing it from the pan and serving. I did it due to nature of filming and taking photos, since we needed it to be outside the fridge for a longer time. After we were done, I just keep in in the fridge.

    Gelatin Powder, Gelatin Sheets Or Agar-agar?

    • Please refer to my post above on the amount to use.

    Notes

    1. The same like oven, every fridge is not the same. You have different strengths to choose from, to keep your fridge cold.
    2. Having that in mind, if your fridge is not that cold then you might need to chill the cheesecake for more than 8 hours.
    3. You can also just place it in the freezer for 1 hour to speed things up, if you see it's still not set after 8 hours. No problem.

    Nutrition Facts

    Calories: 429.5kcal, Carbohydrates: 34.6g, Protein: 5.2g, Fat: 31g, Saturated Fat: 17.4g, Cholesterol: 77.7mg, Sodium: 205.6mg, Potassium: 154.4mg, Fiber: 2.8g, Sugar: 22.4g, Calcium: 69.1mg, Iron: 0.8mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Easy No-Bake Cheesecake Recipes

    • Healthy No-Bake Lemon Cheesecake Cups
    • Healthy No-bake Blueberry Mini Cheesecakes
    • Healthy Mango Cheesecake (No-Bake)
    • Easy Raspberry Cheesecake Shots (Small Batch Dessert)

    Reader Interactions

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    1. Cherry Li says

      November 26, 2022 at 5:32 am

      Hi, can I replace raspberry with fresh blueberries?

      Reply
    2. Ten says

      December 25, 2021 at 7:40 pm

      Hi can I make this with Cream Cheese for Chessecakes or will it only work with the full fat cream cheese, i think the fat content is the only difference. Thanks!

      Reply
      • Bea says

        December 27, 2021 at 10:02 am

        Hi! I'm not familiar with cream cheese for cheesecakes though, sorry! You'll need full fat or anything similar (regardless of the name) else it won't set properly. Hope it helps and let me know how it goes.

        Reply
    3. Elizabeth says

      December 14, 2021 at 10:28 pm

      Can I make a raspberry gelatin on the top?

      Reply
      • Bea says

        December 15, 2021 at 9:11 am

        Yes, of course! Just wait until the cheesecake sets before pouring the gelatine layer on top. Have fun!

        Reply
    4. Jamie says

      October 17, 2021 at 9:03 am

      Hi with the wipping cream is this cream you wip your self ? Thanks

      Reply
      • Bea says

        October 17, 2021 at 2:53 pm

        Hi Jamie! Yes, I whip it myself (see instruction number 8). Hope it helps! 🙂

        Reply
    5. Jamie Whiteley says

      September 26, 2021 at 8:52 am

      Hi could you do this recipe in cupcake silicone trays for mini cheesecakes ? Thanks !

      Reply
      • Bea says

        September 27, 2021 at 10:14 am

        Hi Jamie! I don't see why not 😀

        Reply
    6. Diva says

      May 30, 2021 at 7:46 am

      Hey! Can I use raspberry jam instead of fresh raspberries? How would that work?

      Reply
      • Bea says

        May 31, 2021 at 11:44 am

        Hi! Yes, you can but you'd have to experiment with the amount though. Hope it helps!

        Reply
    7. Arnie says

      April 29, 2021 at 2:03 am

      Hi... i have tried the Raspberry cheesecake... it was so delicious...and turn up well.
      I did for 5' pan all ingredients into half measurements.

      Can I do the same method, and the ingredients to Blueberry cheesecake.?

      Reply
      • Bea says

        April 29, 2021 at 11:06 am

        Glad that you liked it, Arnie. Yes, you can also use blueberry. Hope it helps!

        Reply
    8. Jessica Smith says

      April 09, 2021 at 8:06 am

      5 stars
      Hi Bea!

      I have to say your cheesecake is divine! I have made it twice so far with boysenberries instead of raspberries! I can see any berries work. Thanks for such an amazing recipe!

      From Jessica (Mid Canterbury, New Zealand)

      Reply
      • Bea says

        April 09, 2021 at 11:27 am

        Hi Jessica! That's awesome to know and I'm so glad that you liked it! And thank you for your feedback 😍.

        Reply
    9. Emily says

      April 03, 2021 at 7:39 am

      Hi, I have a question. If I use frozen raspberry, do I need to remove the juices that came from thawed raspberry?

      Reply
      • Bea says

        April 03, 2021 at 2:36 pm

        Hi Emily! No you don't need to discard the juice. Hope it helps 🙂

        Reply
    10. Gina says

      December 09, 2020 at 7:05 am

      Hi Bea, if I want to make this in a 20 or 22cm pan how much do I need to increase the recipe by or can I get away with just increasing the biscuit base as it seems quite a high cheesecake.
      Thanks

      Reply
      • Bea says

        December 09, 2020 at 10:37 am

        Hi Gina! Multiply all ingredients by 1.2 for 20 cm pan and 1.4 for 22/23 cm pan. And yes, simply make bit more of the base if you like the cheesecake flatter. Hope it helps and have fun making it!

        Reply
        • Gina says

          December 16, 2020 at 6:58 am

          Thanks will give it a go

          Reply
    11. Rakshith Subbaiah says

      July 15, 2020 at 6:39 am

      5 stars
      Made this n it turned out soooo .... good ! Thank you 😊

      Reply
    12. Anne Winchester says

      June 29, 2020 at 2:58 am

      5 stars
      FABULOUS!!!

      Reply
      • Bea says

        June 29, 2020 at 9:10 am

        Thank you Anne!

        Reply
    13. Anne Winchester says

      June 29, 2020 at 2:56 am

      This raspberry cheescake recipie is absolutely delicious. It is by far the best recipie I have made so far and the balance of fruit to cheese is perfect. Family loved it and have asked me to make it again.
      Anne.

      Reply
      • Bea says

        June 29, 2020 at 9:10 am

        I'm happy to know that everybody loved it, Anne! Thank you!

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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