Raspberry Cheesecake (No Bake)
I can't help but chuckle when I think about the first time I tried to make no-bake cheesecake... I thought I was a real expert, but I forgot to hydrate the gelatin and ended up with a very tasty cream that, let's just say, you wouldn't want to serve at a festive gathering. We ate it straight from the pan with spoons, my roommates and I, each with our own plate, laughing at my "success." After that, I got determined, kept adjusting, and tested all sorts of combinations, sometimes with graham crackers, sometimes with chocolate, and I even put raspberries directly into the cream (spoiler: that doesn't really work, the cream gets too runny). Now, I've settled on a raspberry cheesecake version that I make quite often because it's quick, you don't have to deal with the oven, and you don't have to worry about the cream cracking. It’s just what you need when you want something refreshing yet satisfying without being stuck in the kitchen.
Speaking of quickness: it takes about 25 minutes to prepare, plus chilling time. Don't think you can whip it up on the fly and eat it right away; you need to be patient for a few hours for it to set. I usually get about 8 servings, but that's if you don’t have greedy friends or if you don’t want to save any for the next day. Honestly, the difficulty level is somewhere around "anyone who hasn’t ruined mayonnaise can make this." Don’t be scared of that gelatin; it really works, you’ll see.
I make this raspberry cheesecake especially when friends come over or when I get a sweet craving but don’t want to turn on the oven (in summer, but also in winter, because of laziness and convenience). I don't think there's anything more "foolproof" for a quick dessert: it has that fine, tangy raspberry flavor, a crunchy cookie base, and it’s the kind of cake that won’t give you headaches with either the main ingredients or the execution. I’ve made it for parties, birthdays, and as a family dessert – it always finishes first, guaranteed, plus you can adapt it with whatever fruits you have on hand. I like it with raspberries, but you can improvise.
For a 24 cm diameter pan, which yields about 8 generous slices, you'll need:
200 g petit beurre cookies (or any simple cookies you have on hand, with a dense structure – not "puffed" ones)
150 g melted butter (this binds the base so it doesn't fall apart when you cut it)
500 g cream cheese (I use Philadelphia because it’s creamy, but any fatty, unsalted cheese will work)
200 ml heavy cream (Hulala or Meggle, not the fermented kind, or you'll end up with cheese instead of cream)
10 g gelatin sheets (or the equivalent in powder, but don’t skip the hydration)
120 g powdered sugar (don’t just eyeball it, weigh it out, or the consistency won't turn out right)
1 packet of vanilla sugar (or half a vanilla pod if you want to show off)
100 g fresh or frozen raspberries (any fruit works, but frozen ones release more water, so pat them dry with a paper towel)
Now, the step-by-step preparation. I’ll keep it just as I usually make it, with notes and quirks.
1. The cookie base
I put the cookies in a food processor to make them almost like sand. If you don’t have a processor, you can put them in a sturdy bag and crush them with a rolling pin or a bottle, just like grandma used to do. The important thing is to avoid large chunks; otherwise, the base will crumble when you cut it. I melt the butter (I put it in the microwave for 30 seconds, but it can also be done on low heat) and pour it over the cookies. I mix with a spoon until everything is combined and not dry – it should hold together a bit when you take it in your hand, like wet sand from the beach. I put the mixture into a springform pan, spreading it evenly, and press down well with the back of a spoon or the bottom of a glass, so it’s not too thick on the edges and too thin in the middle. The pan goes directly into the fridge for at least 30 minutes to let the butter set. If you’re in a hurry, you can put it in the freezer for 10 minutes, but don’t forget about it, or you’ll find it rock solid.
2. The cream
In a large bowl, I put the cream cheese, powdered sugar, and vanilla sugar. I beat them well with a mixer for about two minutes until the sugar dissolves (if you stick your finger in, you shouldn’t feel any granules). You can also do this with a spoon if you don’t have a mixer, but you risk not dissolving all the sugar. In the meantime, I hydrate the gelatin: I put it in cold water for about 10 minutes to swell. Not warm water, not hot water, not milk, not juice – just cold water. Otherwise, you’ll ruin it, and the cream won’t set.
3. The gelatin
Once the gelatin has softened, I put two tablespoons of the liquid cream (the kind for whipping, not fermented) on low heat or in the microwave to warm it up, but not boiling. I drain the gelatin well (squeeze it with my hand to remove excess water), add it to the warm cream, and stir until it completely dissolves. Don’t put it directly on the heat after adding the gelatin, or you’ll destroy it. Pour everything into the cream cheese mixture and quickly beat with the mixer to mix evenly. If you leave it too long, it will start to set in clumps.
4. The whipped cream
I whip the remaining cold cream like for regular whipped cream. I usually leave it in the fridge for at least an hour beforehand; otherwise, it won’t whip. When it’s ready (it should hold its shape and not drip), I fold it into the cream cheese mixture gently so it stays fluffy. Don’t mix too much here, or it will curdle or become too dense.
5. Assembly
I take the pan out of the fridge, pour the cream over the cookie base, and level it with a spatula or knife. I don’t try to make any patterns, just spread it out. On top, I add the raspberries – I try to distribute them evenly, but I don’t stress too much since they will shift a bit when I put the plastic wrap on top. I put it in the fridge for no less than 6 hours, preferably overnight. If you cut it too soon, the cream will "sink," and you don’t want that.
Tips, variations, and serving ideas
TIPS:
- If you use frozen raspberries, drain them well, or else they will release water onto the cream.
- Be patient with the cooling; otherwise, the slice will crumble.
- Don’t overdo it with the sugar; many people add too much and ruin the balance between tart and sweet.
- When adding gelatin, don’t pour it directly hot over the cheese; it risks forming lumps.
- If you don’t have a springform pan, line the bottom and sides with parchment paper so you can remove the cake without ruining it.
SUBSTITUTIONS:
- You can use digestive biscuits, Oreos (just remove the cream), or even a base of ground nuts mixed with a bit of butter if you want it gluten-free.
- The cream cheese can be replaced with mascarpone, but it will come out heavier and richer in flavor, or with a mix of ricotta and Greek yogurt if you want something lighter (but it will lose some creaminess).
- Instead of powdered sugar, you can use honey or agave syrup, but adjust the quantity so it’s not too liquid.
- For a diet version, replace part of the cream cheese with 10% fat Greek yogurt, and use a sweetener (erythritol, xylitol).
- For vegans, there are plant-based creams for whipping and vegan spreadable cheeses, and gelatin can be replaced with agar-agar, but the final texture will be a bit different, firmer.
VARIATIONS:
- You can add mixed berries, currants, blueberries, or strawberries.
- For a more "wow" effect, make a jelly on top: melt raspberries with a bit of sugar and gelatin, pour over the cream, and chill.
- If you feel like something crunchy, add almond flakes or pistachios on top.
- Another option is to mix some raspberries directly into the cream, but make sure they are well drained.
SERVING:
- It goes well as a dessert at any meal, with coffee, lemonade, or a dry prosecco.
- Serve with extra raspberries or a quick fruit sauce: mashed raspberries with sugar, heated for 2 minutes on the stove.
- If you have guests, decorate with fresh mint leaves.
Frequently asked questions
1. Can I make the cheesecake with a fruit other than raspberries?
Sure, it works just as well with blueberries, strawberries, pitted sour cherries, or even small diced peaches. For fruits with a lot of water (like strawberries or peaches), make sure to drain them well; otherwise, they will liquefy the cream.
2. What do I do if I don’t have a springform pan?
No problem: line the bottom of the pan with plastic wrap or parchment paper, leaving longer edges so you can lift the dessert out once it’s set. It won’t look as round and neat, but the taste will be the same.
3. What type of cream cheese can I use? Does it work with regular spreadable cheese?
Almost all unsalted, fatty cream cheeses (Philadelphia, Delaco, Hochland) work. It doesn’t work with dry cottage cheese (the homemade kind) because it will come out "grainy" and not creamy. If you use spreadable cheese, make sure it’s not salty or flavored.
4. If I use gelatin in powder form, how much should I use?
10 g sheets = 1 packet of 10 g powdered gelatin. Hydrate it in 50 ml cold water, let it sit for 10 minutes to swell, then gently heat until it completely dissolves without boiling. The rest of the steps remain the same.
5. My base got too soft; why?
Most often, it’s because the butter was too hot, and the cookies didn’t absorb well, or you didn’t use enough cookies. Next time, let the butter cool a bit and don’t put all the cookie mixture in at once; add more if you feel it’s needed.
Nutritional values (approximate)
A generous slice, from 8 pieces, has about 340-370 calories, with approximately 25 g of carbohydrates, 26 g of fat, and about 6-7 g of protein. The majority of the energy comes from the cream and the cookie base, while the whipped cream and butter provide fats, and the cream cheese adds some protein and calcium. It’s not a diet dessert, but it’s not scary either if you don’t eat it at midnight with a spoon straight from the pan (though I’ve done that too). For kids or lighter versions, you can adjust the cream cheese to be lower in fat or reduce the cookies by 20%. In the vegan version or with gluten-free cookies, the values may vary, but overall, the dessert stays in this range.
How to store and reheat
The raspberry cheesecake keeps perfectly in the fridge, covered with plastic wrap or in an airtight container, for at least 3 days – after that, it starts to lose its firmness, and the raspberries release their juice. Take it out of the fridge 10-15 minutes before serving, so it’s not rock hard. I don’t recommend freezing it because the fruits release water, and the cream gets weird when thawed, but if you insist, freeze it without the fruit on top and decorate just before serving. Reheating doesn’t make sense; it’s a cold dessert, but if you have a leftover slice, you can microwave it for a few seconds just to experiment with the texture; otherwise, you ruin all the cooling effort. I usually cut it into slices and store it already portioned to avoid hassle when the craving hits. If the top dries out a bit, no worries, cover it with extra fruit or a quick sauce. And that’s it.
1. I crushed the biscuits. Then I added the melted butter and mixed well. I placed the mixture in a 24cm diameter pan and pressed it down with a spoon. I refrigerated it for 30 minutes. 2. I whipped Philadelphia cream cheese with powdered sugar and vanilla sugar. 3. I soaked the gelatin (in sheets) in cold water for 10 minutes. I heated two tablespoons of Hulala sour cream and added the gelatin (after squeezing it) and mixed. I incorporated this into the cream cheese mixture obtained earlier. 4. I made whipped cream and added it to the cream cheese mixture. I spread the cream over the biscuits, garnished with raspberries, and refrigerated for 6 hours. Enjoy your meal!!!
Ingredients: 200g petit beurre biscuits, 150g butter, 500g Philadelphia cheese, 200ml hulala, 10g gelatin, 120g powdered sugar, 1 sachet vanilla sugar, 100g raspberries
