Raspberry cheesecake (no bake)
Indulge in this luscious no-bake raspberry cheesecake, a delightful dessert that combines creamy textures with the sweet and tart flavor of fresh raspberries. Perfect for any occasion, this cheesecake is easy to make and requires no baking!
Ingredients
Crust
- 200 grams Bastogne cookies (crushed)
- 100 grams melted butter
Filling
- 600 grams cream cheese
- 150 grams powdered sugar
- 1 teaspoon vanilla extract
- 250 ml heavy cream
- 250 grams raspberries
- 50 grams raspberry jam
Decoration
- fresh raspberries for decoration (Optional)
Instructions
- Crush cookies, mix with melted butter.
- Press into springform pan, refrigerate 30 minutes.
- Beat cream cheese, sugar, and vanilla until smooth.
- Whip heavy cream until stiff peaks form.
- Fold whipped cream into cream cheese mixture.
- Fold in 200 grams of raspberries.
- Pour batter over crust, smooth top.
- Heat raspberry jam until melted, cool slightly.
- Spread jam over cheesecake.
- Refrigerate at least 4 hours or overnight.
- Decorate with fresh raspberries (optional).
- Remove from pan and slice to serve.
Notes
For a richer flavor, use full-fat cream cheese and heavy cream. Adjust the amount of powdered sugar to your desired sweetness level.
Nutrition
Calories: 450kcal | Carbohydrates: 40g | Protein: 6g | Fat: 30g | Sodium: 200mg