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Raspberry Cheesecake No Bake and Beautifully Creamy

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A light and creamy no-bake cheesecake layered over a biscuit crust and topped with a tangy-sweet raspberry sauce. Perfect for spring, summer, or festive occasions.

Ingredients

Scale

For the base:

  • 200g digestive biscuits or graham crackers, crushed

  • 90g unsalted butter, melted

For the filling:

  • 400g full-fat cream cheese, softened

  • 100g powdered sugar

  • 1 tsp vanilla extract

  • 200ml heavy cream, cold

  • 1 tbsp lemon juice (optional)

For the raspberry topping:

  • 250g raspberries (fresh or frozen)

  • 3 tbsp sugar

  • 1 tsp lemon juice

  • 1 tsp cornstarch

Instructions

  • Mix crushed biscuits and melted butter. Press into pan. Chill for 30 min.

  • Beat cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice.

  • Whip cream to soft peaks and fold into the filling.

  • Spoon filling over crust. Smooth and chill for at least 6 hours.

  • Cook raspberries with sugar, lemon juice, and cornstarch until thick. Cool.

  • Pour raspberry topping over set cheesecake. Chill 1–2 more hours.

  • Slice and serve chilled.

Notes

  • Store covered in the fridge up to 4 days.

  • Freeze without topping for longer storage.

  • Garnish with fresh raspberries or mint.

Find it online: https://thefoodaunt.com/raspberry-cheesecake-no-bake-and-beautifully-creamy/