No-bake Raspberry Cheesecake Recipe

Summer is approaching us slowly and I am sure you will receive a lot of invites from your friends for gathering! Do you have any lovely summer treat to showcase and bring it over to your gathering? Recipes like no-bake raspberry cheesecake are popular and easy to make at home.

I am not a huge berries lover, especially with raspberries, they could get so sour that I could not really finish them all. However, if you follow my recipe below, with the right proportion of sugar, you can actually balance out the sour berries and make your cake taste really good.

Are you ready to learn how to make raspberry cheesecake from scratch with fresh raspberries? If so, look no further and check out my recipe below!

No-bake Raspberry cake

As we are approaching the end of summer, this is the perfect summer treat that requires no-baking!! Follow this recipe to make this crowd-pleaser that is fresh and fruity.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Course Dessert

Cuisine Japanese

Servings 1 Whole cake

Ingredients

  

Cheesecake base (Bottom layer)

• 20 g Unsalted butter
• 80 g Digestive biscuits

Raspberry purée

• 140 g Raspberry
• 1 tsp Lemon juice
• 15 g Sugar

White and Pink layer

• 1.5 tsp Gelatin
• 20 g Sugar
• 30 ml Semi-skimmed milk
• 1 Lemon (for grated lemon zest)
• 50 g Raspberry purée
• 50 g Natural set yoghurt/ Greek yogurt
• ½ tsp Lemon juice
• 200 g Cream cheese
• 200 ml Double cream

Jelly

• ½ tsp Gelatin
• 40 g Raspberry purée
• 25 ml Water

Decoration

• 3 Raspberries

Instructions

 

Bottom layer

• Put 80g biscuits into a food bag and use a rolling pin to break it into pieces. 
• Add 20g melted butter into the food bag from Step 1 and hand press it from the outer layer to make it sticky. 
• Transfer the biscuit mixture into a cake tin (15cm diameter) and press it against the bottom tin using the back of the spoon.
• Place the cake tin in the fridge to cool it for 20 minutes.

Raspberry purée

• Cook 140g raspberries, 15g sugar, 1 tsp of lemon juice in a pot. 

First layer

• In a small bowl, mix 30ml semi-skimmed milk with 1.5 tsp gelatin and stir it in a "hot water bath".
• Add the milk mixture (from Step 6), 200g cream cheese, 20g sugar, 50g Greek yogurt into a mixing bowl and stir thoroughly. 
• Add grated lemon zest (from 1 lemon) and 1/2tsp of lemon juice. (Adjust the sourness according to your preference!)
• In a separate mixing bowl, add 200ml double cream and whisk it until it thickens.
• Transfer 200 ml of double cream (from Step 9) into the mixtures from (Step 8) and fold it continuously.
• Set aside 250g of the mixtures from Step 10 to be used for the third layer.
• Add 50g raspberry purée into the remaining mixtures and stir it until the pink colour blends it perfectly.
• Pour the mixtures from Step 12 into the cake tin on top of the biscuit layer and cool it for 30 minutes.

Second layer (jelly)

• In a small bowl, mix 35ml water, 5g sugar with 0.5 tsp gelatin and stir it in a "hot water bath".
• Filter 40g raspberry purée in a sieve on top of a bowl and use a spoon to press it against the sieve to remove large raspberry bits. 
• Add the gelatin mixture into the raspberry purée and stir it. 
• Pour the mixtures on the first layer and cool in the fridge for an hour. 

Third layer

• Pour the mixtures from Step 11 onto the jelly layer and use a spatula to smoothen the surface. 
• Cool in the fridge for 4 hours.

Decoration

• Decorate your cheesecake with 3 raspberries and it is ready to be served!  

Keyword cheesecake, No-bake cheesecake, raspberry cheesecake