No-Bake Raspberry Cheesecake Recipe
Indulge in the creamy and tangy goodness of this Raspberry Cheesecake topped with a luscious raspberries for a delightful dessert experience.
easy
06:30
6
METHOD
Step 1.
Crush the biscuits by pouring them into a sandwich bag and bash with a rolling pin to make fine crumbs. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand.Step 2.
Transfer the buttery crumbs into a 20cm springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Pop base into the fridge until needed.Step 3.
Add the mascarpone, sugar, vanilla and cream into a bowl and beat using an electric whisk until thick and creamy.Step 4.
Fold in about two-thirds of the raspberries, lightly crushing the berries and rippling the cream.Step 5.
Pour the cheesecake mixture over the chilled base and smooth the top with a spatula.Step 6.
Chill for at least 6 hrs, or preferably overnight.Step 7.
Carefully remove from the tin. Garnish with the remaining raspberries and dust with icing sugar. Slice and serve with a scoop of raspberry ice cream. Enjoy!
INGREDIENTS
300 gDigestive Biscuits
100 gUnsalted Butter
500 gMascarpone
100 gCaster Sugar
1 tspVanilla Extract
300 mlDouble Cream
300 gRaspberries
1 tspIcing Sugar (for dusting)
1 Scoop Raspberry Ice Cream (to serve)
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