I think I'm long over due 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.
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 lets start, shall we?
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 lets 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 raspberry - Have to thaw them first, and then cook together with the rest of ingredients.
You choose.
Super Creamy
Yes, this cheesecake is super creamy as you can see from the pictures. Luscious!
I don't like solid texture from 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.
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 straight-forward, 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 like 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!
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
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
Equipment
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
- The same like oven, every fridge is not the same. You have different strengths to choose from, to keep your fridge cold.
- Having that in mind, if your fridge is not that cold then you might need to chill the cheesecake for more than 8 hours.
- 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.
Jamie says
Hi with the wipping cream is this cream you wip your self ? Thanks
Bea says
Hi Jamie! Yes, I whip it myself (see instruction number 8). Hope it helps! 🙂
Jamie Whiteley says
Hi could you do this recipe in cupcake silicone trays for mini cheesecakes ? Thanks !
Bea says
Hi Jamie! I don't see why not 😀
Diva says
Hey! Can I use raspberry jam instead of fresh raspberries? How would that work?
Bea says
Hi! Yes, you can but you'd have to experiment with the amount though. Hope it helps!
Arnie says
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.?
Bea says
Glad that you liked it, Arnie. Yes, you can also use blueberry. Hope it helps!
Jessica Smith says
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)
Bea says
Hi Jessica! That's awesome to know and I'm so glad that you liked it! And thank you for your feedback 😍.
Emily says
Hi, I have a question. If I use frozen raspberry, do I need to remove the juices that came from thawed raspberry?
Bea says
Hi Emily! No you don't need to discard the juice. Hope it helps 🙂
Gina says
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
Bea says
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!
Gina says
Thanks will give it a go
Rakshith Subbaiah says
Made this n it turned out soooo .... good ! Thank you 😊
Anne Winchester says
FABULOUS!!!
Bea says
Thank you Anne!
Anne Winchester says
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.
Bea says
I'm happy to know that everybody loved it, Anne! Thank you!