This cream no bake raspberry cheesecake is rich and luscious and easy to make too. Swirls of homemade easy raspberry jam through creamy cheesecake filling and a classic cookie crust.
¾cupthickened cream (heavy cream or whipping cream)(180ml)
Fresh raspberries for decorating
For best results, always weigh ingredients where a weight is provided
Equipment
Spring form cake pan
Hand mixer
2 large mixing bowls
Instructions
FOR THE RASPBERRY SAUCE:Place the raspberries, sugar, lemon juice and cornflour into a medium saucepan over medium heat. As it heats stir until everything is mixed.
Bring to a simmer and cook stirring every so often for around 10-15 minutes or until the juice is very thick.
Set aside to cool completely before using.
FOR THE CHEESECAKE:Grease and line a 8 inch round springform pan with baking paper.
Blend the cookies in a blender or food processor until they turn to crumbs (or just place the cookies in a plastic bag and bash with a rolling pin). Add the melted butter and mix well.
Press the cookie mixture into the base of the prepared tin. Keep pressing it together until quite firm then place in the fridge while you prepare the filling.
Put the white chocolate into a bowl over a pan of simmering water. Stir regularly until almost completely melted. Then take the bowl off the saucepan and continue gently stirring until it is completely melted.
In a large bowl with electric mixer, beat together the cream cheese and sour cream. Make sure to scrape down the sides of the bowl regularly. Beat in the vanilla extract.
With the beater on low, slowly pour in the melted white chocolate, until fully combined.
In a separate bowl, again with the electric mixer, whip the cream until it reaches soft peaks stage.
Mix ⅓ of the whipped cream into the cream cheese mixture to lighten it up. Now carefully fold in the rest of the whipped cream until just combined. Make sure not to knock all the air out of it.
Pour half the filling over the cookie base and level out as much as possible.
Swirl through ½ of the raspberry sauce.
Top with the remaining cheesecake mixture, then swirl through the rest of the raspberry sauce.
Chill in the refrigerator to set for at least 6 hours then top with raspberries before serving.
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Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide). Check yours before measuring.
Biscuits / Cookies: I use Arnotts Granita. You can use any digestive biscuit, or most sweet unfilled biscuits. Graham crackes work perfectly and you can even swap the cookies out for chocolate flavoured.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.