Why Make This Recipe
No-bake raspberry cheesecake is a delightful dessert that combines creamy textures with fruity flavors. It’s easy to make and requires no baking, making it perfect for hot summer days or when you need a quick treat. The combination of fresh raspberries and rich creaminess creates a dessert that is as beautiful as it is delicious.
How to Make Raspberry Cheesecake
Ingredients:
- Raspberries: 225 g
- Granulated sugar: 90 g
- Cream cheese: 200 g
- Mascarpone: 250 g
- Whipping agent (Klopfix): 16 g
- Granulated sugar: 65 g
- Vanilla sugar: 8 g
- Whipped cream: 400 ml
- Tea biscuits: 300 g
- Milk: 150 ml
- Whipped cream: 75 ml
- White chocolate: 125 g
Directions:
- In a frying pan over medium heat, combine the raspberries with 90 g of sugar. Cook for 5-7 minutes, stirring regularly.
- Take a bowl and place a sieve over it. Pour the raspberry mixture into the sieve and press it down with a spatula or spoon to leave the seeds behind. Transfer the raspberry juice into a piping bag.
- In a large bowl, mix the cream cheese, mascarpone, Klopfix, 65 g of sugar, and vanilla sugar. Beat for 1 minute until smooth.
- Slowly add the whipped cream and mix until it is firm.
- Dip the tea biscuits in milk, then layer them in a springform pan. Repeat this step for additional layers.
- Spread the cream cheese mixture evenly over the biscuits and drizzle some raspberry juice on top. Continue layering with tea biscuits, cream mixture, and raspberry juice until finished.
- Top with another layer of biscuits and spread the remaining cream evenly on top.
- Heat the unwhipped cream in a pot. Add the chopped white chocolate and let it sit for 1 minute. Stir until smooth.
- Pour the white chocolate ganache evenly over the cheesecake. Drizzle some raspberry juice and swirl with a toothpick.
- Cover and place the cheesecake in the refrigerator to set, preferably overnight.
- When ready, cut the cheesecake into rectangular pieces and garnish with fresh raspberries and mint leaves.
How to Serve Raspberry Cheesecake
Raspberry cheesecake can be served chilled. Cut it into slices or rectangles and place them on dessert plates. Garnish with fresh raspberries and mint leaves for an extra touch. It pairs nicely with a cup of tea or coffee.
How to Store Raspberry Cheesecake
To store raspberry cheesecake, keep it covered in the refrigerator. It will stay fresh for up to 3-4 days. For longer storage, you can freeze it, but the texture may change slightly when thawed.
Tips to Make Raspberry Cheesecake
- Make sure your cream cheese and mascarpone are at room temperature for easier mixing.
- Use fresh raspberries for the best flavor, but you can use frozen ones too.
- Adjust the sweetness by adding more sugar to the cream cheese mixture, if desired.
Variation
You can replace raspberries with other fruits like strawberries or blueberries for a different flavor. Each fruit will give the cheesecake a unique taste and look.
FAQs
1. Can I make this cheesecake dairy-free?
Yes, you can substitute the cream cheese and mascarpone with dairy-free alternatives.
2. How long does it take for the cheesecake to set?
It’s best to let the cheesecake set in the refrigerator overnight for the best results.
3. Can I use a different type of cookie for the crust?
Yes, you can use any type of cookies you like, such as graham crackers or Oreos, to change the flavor of the crust.
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Raspberry Cheesecake
Ingredients
For the Raspberry Sauce
- 225 g Raspberries Fresh raspberries are best.
- 90 g Granulated sugar For the raspberry sauce.
For the Cheesecake Filling
- 200 g Cream cheese At room temperature for easier mixing.
- 250 g Mascarpone At room temperature for easier mixing.
- 16 g Whipping agent (Klopfix) For stabilizing the whipped cream.
- 65 g Granulated sugar To sweeten the cream mixture.
- 8 g Vanilla sugar For flavor.
- 400 ml Whipped cream Heavy cream that has been whipped.
For the Crust and Topping
- 300 g Tea biscuits Can be replaced with Graham crackers.
- 150 ml Milk For dipping the tea biscuits.
- 75 ml Whipped cream For topping, optional.
- 125 g White chocolate Chopped, for ganache.
Instructions
Preparation of Raspberry Sauce
- In a frying pan over medium heat, combine the raspberries with 90 g of sugar. Cook for 5-7 minutes, stirring regularly.
- Take a bowl and place a sieve over it. Pour the raspberry mixture into the sieve and press it down with a spatula to leave the seeds behind. Transfer the raspberry juice into a piping bag.
Making the Cheesecake Filling
- In a large bowl, mix the cream cheese, mascarpone, Klopfix, 65 g of sugar, and vanilla sugar. Beat for 1 minute until smooth.
- Slowly add the whipped cream and mix until it is firm.
Assembling the Cheesecake
- Dip the tea biscuits in milk and layer them in a springform pan. Repeat for additional layers.
- Spread the cream cheese mixture evenly over the biscuits and drizzle some raspberry juice on top. Layer again with tea biscuits, cream mixture, and raspberry juice until finished.
- Top with another layer of biscuits and spread the remaining cream evenly on top.
Preparing the Ganache
- Heat the unwhipped cream in a pot. Add the chopped white chocolate and let it sit for 1 minute. Stir until smooth.
- Pour the white chocolate ganache evenly over the cheesecake. Drizzle some raspberry juice and swirl with a toothpick.
Setting and Serving
- Cover and place the cheesecake in the refrigerator to set, preferably overnight.
- When ready, cut the cheesecake into rectangular pieces and garnish with fresh raspberries and mint leaves.
