World Food/ Desserts

Raspberry No Bake Cheesecake

Hello my friends!

Are you looking for an easy dessert with a bit of wow effect when serving? I’ve got what you’re looking for!

Here’s my raspberry no bake cheesecake. You’re gonna love it!

Let’s see the reciepe, Chef!

Raspberry No Bake Cheesecake

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dessert Cuisine du Monde
Serves: 8 - 10 Difficulty: Easy Price: $
Prep Time: 30 min + 3 h Cooking Time: 10 min

Ingredients

  • Raspberry sauce
  • 125 g raspberries
  • 1 tbsp lime juice
  • 25 g sugar
  • 1 tbsp honey
  • 1 inch of white pepper (optional)
  • Cheesecake
  • 160 g Graham crackers
  • 65 g unsalted butter, melted
  • 70 g sugar
  • 1 tsp vanilla sugar
  • 300 g cream cheese (Philadelphia)
  • 150 g liquid cream, 30 % fat
  • 1/2 lemon juice
  • Decoration
  • 125 g mascarpone

Instructions

Raspberry sauce

1

Pour all ingredients in a sauce pan.

2

Cook gently for 10 to 12 minutes with lid. Mix from time to time

3

Mix your sauce with a hand mixer.

4

Sift the sauce to remove the seeds.

5

Let it cool down.

Cheesecake

6

Crush your graham crackers into very fine crumbs form.

7

Pour crumbs into a bowl and add the melted butter, and stir until well combined.

8

Press flat the crumb mixture into a springform pan. Chill crust in your fridge.

9

Mix the lemon zest, lemon juice, vanilla sugar and sugar.

10

Add the cream cheese until smooth.

11

Whip the cream in order to make a chantilly). And add it gently to the cream cheese mixture with a spatula.

12

Pour the filling onto the crust, smooth the top with a rubber spatula.

13

Pour most of the raspberry sauce on top with a tablespoon. Make swirls with a stick. Keep 1 or 2 tbsp of sauce for the decoration.

14

Set aside in your fridge for at least 3 hours.

Decoration

15

Whisk the mascarpone to make it smooth.

16

Add the remaining raspberry sauce and mix.

17

Pipe the raspberry mascarpone on the cheesecake.

18

Serve!

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6 Comments

  • Reply
    Cecile Gauthier
    Saturday January 21st, 2023 at 05:16 PM

    Bonjour Madame,
    Merci pour cette recette .
    Il me semble juste qu il manque la quantité de zeste idéale pour que ce ne soit pas trop fort …merci

    • Reply
      Emma
      Monday January 23rd, 2023 at 10:34 AM

      Bonjour Cécile, je mets le zeste du citron mentionné dans les ingrédients. 😉

  • Reply
    tertrais
    Sunday April 2nd, 2023 at 10:55 PM

    Bonjour. Peut on le congeler ? Merci

    • Reply
      Emma
      Monday April 3rd, 2023 at 09:00 AM

      Bonjour Sophie, je ne le recommande pas. La crème va probablement craquer à la décongélation et la texture ne sera plus très lisse.

      • Reply
        Tertrais
        Monday April 3rd, 2023 at 10:52 AM

        Merci de votre retour et bonne journee

        • Reply
          Emma
          Monday April 3rd, 2023 at 10:54 AM

          pareillement !

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