1. Can I use frozen raspberries instead of fresh ones?

Yes, frozen raspberries work just as well for the sauce. Simply cook them down with sugar as directed and strain out the seeds for a smooth finish.

2. How long should I refrigerate the cheesecake before serving?

For best results, refrigerate the cheesecake for at least 6 hours, or overnight if possible. This allows it to fully set and makes slicing easier.

3. What can I use instead of mascarpone?

You can substitute mascarpone with more cream cheese or a thick Greek yogurt. The texture will be slightly different but still delicious and creamy.

4. Can I make this cheesecake ahead of time?

Absolutely. This no-bake cheesecake is ideal for making a day in advance. Store it covered in the fridge and garnish just before serving to keep it fresh.

The Creamiest No-Bake Raspberry Cheesecake

Name: The Creamiest No-Bake Raspberry Cheesecake
Prep time: 25 min
Cook time: 10 min
Total time: 6 h 35 min
Cuisine: European
Ingredients: 225 g raspberries; 90 g granulated sugar (for raspberry mixture); 200 g cream cheese; 250 g mascarpone; 16 g stabilizer (klopfix); 65 g granulated sugar (for cheesecake mixture); 8 g vanilla sugar or 1 tsp vanilla extract; 400 ml whipping cream (unwhipped); 300 g tea biscuits; 150 ml milk; 75 ml whipping cream (for topping); 125 g white chocolate; Fresh raspberries and mint leaves for garnish (optional)

Description

This no-bake raspberry cheesecake is a creamy, fruity dessert that’s easy to prepare and perfect for beginner cooks. No oven needed and ideal for make-ahead entertaining.

Ingredients

Scale

225 g raspberries
90 g granulated sugar (for raspberry mixture)
200 g cream cheese
250 g mascarpone
16 g stabilizer (klopfix)
65 g granulated sugar (for cheesecake mixture)
8 g vanilla sugar or 1 tsp vanilla extract
400 ml whipping cream (unwhipped)
300 g tea biscuits
150 ml milk
75 ml whipping cream (for topping)
125 g white chocolate
Fresh raspberries and mint leaves for garnish (optional)

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Instructions

Cook raspberries with sugar in a pan over medium heat for 5–7 minutes, stirring occasionally until juicy. Strain to remove seeds and set aside the sauce.
In a large bowl, beat cream cheese, mascarpone, stabilizer, sugar, and vanilla until smooth. Gradually add whipping cream and mix until thick and fluffy.
Dip each tea biscuit briefly in milk and arrange in a single layer in the pan. Spread a layer of cheesecake mixture over it and drizzle with raspberry sauce. Repeat layering 2 more times, finishing with the cream layer.
Heat 75 ml cream until it begins to simmer. Pour over chopped white chocolate, let sit for 1 minute, then stir until smooth. Spread over the top of the cheesecake.
Decorate with dots of raspberry sauce and swirl with a toothpick. Cover and refrigerate at least 6 hours or overnight. Garnish before serving.

Notes

Frozen raspberries can be used instead of fresh.
Mascarpone can be replaced with more cream cheese or Greek yogurt.
Don’t soak biscuits too long to avoid a soggy base.
Use a stabilizer to ensure the cream holds shape for longer periods.
Ideal to make a day ahead for best texture.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 140mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg