Luxurious No-Bake Raspberry Cheesecake: A Refreshing, Creamy Delight

Indulge in the delicious flavors of our luxurious no-bake raspberry cheesecake, a perfect blend of creamy, tangy and sweet. This cheesecake features a crisp, buttery biscuit base, a rich, velvety filling of mascarpone, cream cheese and whipped cream, all topped with a layer of vibrant raspberry that adds a burst of freshness. Each component comes together to create a dessert that is as pleasing to the eye as it is to the palate, making it an ideal choice for any occasion.

Why you'll love this: This cheesecake stands out for its creamy, rich texture and its contrasting, tangy raspberry filling. It's a no-bake dessert, which means you can make it without worrying about timings or oven temperatures. Lemon zest and vanilla add subtle but complex flavors that enhance the creamy filling, while the raspberry layer provides a naturally sweet and slightly tart finish that cuts through the richness.

Perfect occasion: This no-bake cheesecake is perfect for summer get-togethers, picnics, family dinners, or as a festive treat during the holidays. It is especially ideal for events where a delicious and breathtaking dessert is required but time is limited for preparation. It is also an excellent choice for romantic dinners or as a celebratory dessert, thanks to its elegant appearance and exquisite taste.

Decorating Tips: Garnish this beautiful cheesecake with fresh mint leaves, fresh raspberries or other fruits to enhance its visual appeal and add a touch of freshness. Chocolate shavings or drizzles can also be added for an even more delicious touch. Using a piping bag, place dabs of whipped cream around the edges just before serving for a professional pastry finish.

Ingredients:

• Base:
  • 200 g crushed butter biscuits
  • 100g melted butter
• Cream filling:
  • 500 g of mascarpone
  • 400 ml of cream
  • 300 g of fresh cheese
  • 110 g caster sugar (adjust according to your taste)
  • 7 teaspoons of San-Apart or 4 to 5 sachets of stiffening cream
  • The zest of an organic lemon
  • 1 sachet of vanilla sugar

• Raspberry layer:
  • 2 tablespoons of cornstarch mixed with 100 ml of water
  • 3 tablespoons of sugar
  • 350 g frozen raspberries
• Decoration:
  • Fresh mint
  • Fruit
  • Chocolate

Instructions:

1. Base preparation: Mix the crushed biscuits with the melted butter. Press into a 24/26 cm springform pan. Refrigerate 10 minutes.
2. Cream filling: Whisk together Mascarpone, cream, cream cheese, powdered sugar, vanilla sugar, San-Apart/cream stiffener and lemon zest. Spread evenly over the cooled biscuit base. Refrigerate 30 minutes.
3. Raspberry layer: Defrost the raspberries and possibly pass them through a sieve for a smoother texture. Return the raspberries to a saucepan, add the sugar and cook with the cornstarch-water mixture until thickened. Pour over the cream layer.
4. Coldness: Refrigerate the cheesecake for at least 6 hours or overnight.
5. Decoration: Decorate with fresh fruit, mint and chocolate before serving.

Enjoy this luxurious no-bake raspberry cheesecake, a dessert that promises to not only satisfy your sweet cravings but also become a centerpiece of your dining table!