No Bake Raspberry Cheesecake
A creamy and refreshing no bake raspberry cheesecake with a buttery crust and vibrant raspberry flavor.
Equipment
- Mixing bowl
- Hand mixer
- Springform pan
Ingredients
- 200 g digestive biscuits crushed
- 100 g butter melted
- 400 g cream cheese softened
- 120 g powdered sugar
- 1 tsp vanilla extract
- 250 ml heavy cream cold
- 200 g raspberries
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions
- Combine crushed biscuits and melted butter, press into pan, and chill.
- Beat cream cheese, sugar, and vanilla until smooth.
- Whip heavy cream and fold gently into the mixture.
- Cook raspberries, sugar, and lemon juice until thickened.
- Layer filling and raspberry mixture, then chill until set.
Notes
- Chill overnight for best texture.
- Use full-fat cream cheese for richness.
- Adjust raspberry sweetness to taste.