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No-Bake Raspberry Cheesecake with Creamy Layers

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A light, no-bake cheesecake with a crisp biscuit crust, creamy vanilla filling, and tangy raspberry topping — easy to make, and perfect for any occasion.

Ingredients

Scale

For the crust:

  • 200g digestive biscuits or tea biscuits

  • 100g unsalted butter, melted

For the filling:

  • 300g full-fat cream cheese

  • 250ml heavy whipping cream

  • 80g powdered sugar

  • 1 tsp vanilla extract

  • ¼ tsp almond extract (optional)

  • 5g gelatin (or 3 sheets), bloomed and dissolved

For the topping:

  • 250g frozen raspberries

  • 2 tbsp sugar

  • 1 tbsp lemon juice

  • 1 tsp cornstarch or 2g gelatin, bloomed

Instructions

  • Mix crushed biscuits with melted butter. Press into a 20cm springform pan. Chill.

  • Whip cream. Beat cream cheese with sugar and vanilla. Fold in whipped cream and gelatin.

  • Pour over crust and smooth. Chill for 2–3 hours.

  • Cook raspberries with sugar and lemon. Strain and thicken with cornstarch or gelatin. Cool slightly.

  • Pour topping over cheesecake. Chill at least 4 hours or overnight.

  • Garnish with fresh raspberries and serve chilled.

Notes

Use agar-agar for a vegetarian version. Add white chocolate shavings for extra flavor. Store in fridge up to 3 days.

Find it online: https://flavorlyzo.com/no-bake-raspberry-cheesecake-with-creamy-layers/