No-Bake Raspberry Cheescake (Can Be Gluten-Free)

May 30, 2023May 30, 20230 0
No-Bake Raspberry Cheesecake - A Refreshing Summer Dessert
in Dessert

Prep

20 min

Cook

15 min

Ready In

4h 35min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

180 g biscuits ( cookies ) or 180 g plain gluten-free biscuits ( cookies )
100 g butter , melted ( you may not need this full quantity )
60 ml boiling water
4 teaspoons gelatin , powder
2 packets cream cheese or ( 250 g ) light cream cheese , at room temperature
125 g caster sugar , cuperfine sugar
600 ml thickened cream or 600 ml light thickened cream
1 tablespoon fresh lemon juice
200 g frozen raspberries
1/4 cup caster sugar ( superfine sugar )
1 tablespoon lemon juice
300 g raspberries , defrosted
5 teaspoons cornflour ( gf if needed ) or 5 teaspoons cornstarch
1/2 cup water

Nutrision Information

Servings Per Recipe
10
Calories
595
Sugar
40g
Fat
43g
This no-bake raspberry cheesecake is perfect for summer. It is rich and creamy with a tangy raspberry topping. The best part is that it doesn't require an oven and there is a gluten-free option available. The raspberries provide a refreshing burst of flavour that complements the rich and creamy cheesecake. This dessert is perfect for entertaining as it can be made ahead of time and stored in the fridge until ready to serve. It is a crowd-pleaser and will be enjoyed by all.

Instructions

1.Line the base and sides of a 24cm springform cake tin with baking paper.
2.Crush the biscuits in a food processor until finely ground or crush them in a ziploc bag using a rolling pin.
3.Mix the melted butter with the biscuit crumbs until well combined then press the mixture firmly into the base of the prepared pan.
4.Dissolve gelatin powder in boiling water and stir well. Leave it to cool for a few minutes.
5.Using an electric mixer, beat cream cheese until smooth then add caster sugar and beat until well combined.
6.Add the gelatin mixture and beat until well combined.
7.Add the lemon juice and thickened cream and beat until well combined.
8.Pour the mixture into the prepared tin and smooth the top.
9.Put raspberries, sugar and lemon juice in a saucepan. Cook over medium heat until raspberries have completely broken down. Mix cornflour with water and add to raspberry mixture. Stir until well combined and cook for another 5 minutes until mixture has thickened.
10.Cool the raspberry mixture and pour it over the cheesecake mixture.
11.Chill the cheesecake for at least 4 hours or overnight until firm. Serve cold.

PROS

No-bake and gluten-free option available.
Perfect dessert for hot weather.
Easy to prepare.
Rich and creamy flavour with a tangy raspberry topping.

CONS

High in calories, fat and sugar.
May not be suitable for those with lactose intolerance.
Contains butter and cream cheese which are high in saturated fat.

HEALTH & BENEFITS

Raspberries are a good source of antioxidants and vitamin C. Cream cheese is a good source of vitamin D and calcium. However, this dessert is high in calories and sugar and should be enjoyed in moderation as a treat.

Print

Leave a Reply

Your email address will not be published.