No Bake Raspberry Cheesecake is the most refreshing summer treats ever. Adorable white and pink cheesecake with fresh raspberries. This mini raspberry cheesecake recipe is for every cheesecake lover who’s in search for cheesecake perfection.
No Bake Raspberry Cheesecake is the simplest easiest quickest way to make this all-time favorite dessert! A foolproof recipe that takes intimidation away and allows you to indulge and enjoy mini raspberry cheesecakes perfection!
Many cheesecake recipes are super complicated and feature long water baths, covering or uncovering the cheesecake, high heat or low heat, crust baked first or crust baked with the cheesecake. This raspberry mini cheesecake recipe is really shamefully easy.
I love my cheesecakes dense, smooth and rich tasting but not heavy—so I prefer low-fat cream cheese over full-fat here, but feel free to use full or fat-free.
No Bake Raspberry Cheesecake not only look gorgeous, they could not be easier to make! There are three components – the crust, the cream cheese filling, and the raspberry sauce – but don’t be intimidated. They are all quick and easy to make and really easy to assemble!
A nice cookie crust at the bottom is key. The cheesecake batter itself is simply cream cheese, sugar, heavy cream and gelatin. In this recipe i have used gelatin. Without gelatin also it turns out perfect too, but it needs more time to set perfect.
The crust is a simple mix of crushed crackers and butter. You can get a really fine and uniform crush by using a food processor, or just crush them in a zipper-top bag with a rolling pin.
This delicious yet simple No Bake Cheese Cake is sure to please everyone and comes together in no time. Top it up or layer with your favorite berry choice and serve with fresh seasonal fruits. It will be so refreshing and yummy. Cherry on top, you don’t even have to turn on your oven. Perfect for your late night sweet tooth cravings or last minute parties.
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How to make No Bake Cheese cake with Step by Step :
1.Place the biscuits into a food processor and process until fine crumbs form.
2.Add melting butter mix until well combined.
3.Pour the crumbs into a cake tin and use the back of a spoon or glass to compact down.
4.Place the cake tin into the fridge to set for 15 mins
5.Dissolve the powdered gelatin in the boiling water and keep them aside.
6.In a medium sized bowl add the room temperature cream cheese, sugar and heavy cream. Beat together with a whisk until smooth and lump free.
7.Add dissolve gelatin into mixture and mix well.
8.Pour the cheesecake filling on top of the cheesecake base and smooth.
9.Place into the fridge for a few hours to set.
10.Dissolve the powdered gelatin in the boiling water and keep them aside for raspberry topping
11.Blend the raspberries and dissolve gelatin
12.Strain through a sieve into a medium sized bowl.
13.Pour the berry mixture on top of the cheesecake and place into the fridge to set for at least 4 hours or overnight.
14.Serve topped with berries and fresh whipped cream.