/No-Bake Raspberry Cheesecake Recipe
No-Bake Raspberry Cheesecake recipe

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.





  • 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!


  1. 300 gDigestive Biscuits

  2. 100 gUnsalted Butter

  3. 500 gMascarpone

  4. 100 gCaster Sugar

  5. 1 tspVanilla Extract

  6. 300 mlDouble Cream

  7. 300 gRaspberries

  8. 1 tspIcing Sugar (for dusting)

  9. 1 Scoop Raspberry Ice Cream (to serve)

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