No bake raspberry cheesecake is a perfect dessert for the summer. Not only is it full of delicious flavours, it can be prepared without turning the oven on which has to be a bonus during hot weather. The cheesecake topping can be made using either fresh or frozen raspberries but I would recommend using fresh raspberries if possible. The quantities in the recipe below are sufficient for around 6 to 8 servings.
For the base:
- 170g plain biscuits, such as digestives, rich tea, ginger biscuits, etc
- 115g butter or margarine
For the topping:
- 250g mascarpone (at room temperature)
- 300 ml double cream
- 20g caster sugar
- 80g raspberries
- A few extra raspberries for decoration
- Grated chocolate to decorate (optional)
Equipment needed to make raspberry cheesecake
- 20cm diameter non-stick loose bottomed flan tin
- Greaseproof paper
- Pastry brush
- Kitchen scales
- Large plastic bag (for crushing the biscuits)
- Rolling pin (to crush the biscuits)
- Saucepan to melt the butter/margarine
- Measuring jug
- A large bowl to whisk the cream
- A second bowl to mix the mascarpone and caster sugar
- Electric mixer or hand whisk to whisk the cream
- Large spoon and knife to spread the cheesecake mixture over the base
- Grater for the chocolate (optional)
How to prepare no bake raspberry cheesecake
First, line the base of a 20cm loose bottomed flan tin with greaseproof paper. Lightly oil the paper and the sides of the tin using a pastry brush.
To prepare the base, start by crushing the biscuits. I find the easiest way to do this is to place in a strong plastic bag and crush with a rolling pin.
Next, melt the butter/margarine over a low heat. Add the biscuit crumbs to the melted margarine/butter and mix together. Place the crumb/margarine mixture into the base of the tin, pressing with the back of a spoon. Place the base in the fridge to set, this may take around an hour or two, but it can be left longer.
To make the cheesecake mixture, cream the mascarpone and caster sugar together using a wooden spoon.
In a separate bowl, whisk the double cream until it just starts to thicken.
Add the cream to the mascarpone/sugar mixture and fold in using a metal spoon. This is done by turning the mixture over and over with the spoon until the ingredients are combined and the mixture becomes thick. Place in the fridge for around an hour.
Partially break up 80g of the raspberries and add to the cheesecake mixture. Spread over the chilled biscuit base and level out the top.
Decorate with the remaining raspberries and any other decorations such as grated chocolate, before serving.
- Remember to take the mascarpone out of the fridge before starting to prepare the cheesecake cream so that it can reach room temperature.
- The cheesecake can be prepared using either fresh or frozen raspberries, although fresh raspberries would be better for the decoration on top.
- The cheesecake base can be prepared ahead of the rest of the cheesecake. It can even be made the day before assembling.
- If you don't have caster sugar then granulated sugar can be blitzed in a food processor to create a finer sugar.
- The cheesecake should be stored in the fridge and eaten within a couple of days.
If you like raspberries you may also like to try raspberry frangipane which is made using sweet shortcrust pastry.
Or you may wish to try cherry cheesecake with a chocolate crumb crust, another easy to make no bake cheesecake with fresh summer fruit.