This No-Bake Cookie Cheesecake with Raspberry Sauce combines the smooth textures of cream cheese or mascarpone with the sweet tartness of raspberry. It’s quick to prepare and perfect for satisfying your dessert cravings without spending hours in the kitchen. Using simple ingredients, this dessert layers rich, creamy filling with crisp cookies, all topped with a homemade raspberry sauce.
Why You’ll Love This: There’s so much to love about this no-bake cheesecake! It requires minimal preparation time, making it ideal for those last-minute dessert needs. The combination of creamy filling and fresh, zesty raspberry sauce offers a refreshing contrast to the sweet, crunchy cookies soaked in milk. This dessert not only pleases the palate but also serves as a visually appealing treat, perfect for any occasion.
Perfect Occasion: This no-bake cheesecake is a versatile choice suitable for an impromptu family dessert, a casual get-together with friends, or a festive party. It’s especially perfect for warm weather gatherings where a light, chilled dessert is most appreciated. Plus, its quick preparation time makes it a stress-free option for busy holidays or events.
Decoration Tips: To enhance the appearance of your no-bake cheesecake, consider these simple yet effective decorating tips:
- Drizzle extra raspberry sauce over the top before serving for a vibrant pop of color.
- Sprinkle crushed cookies around the edges of the dessert for added texture and visual interest.
- Add fresh raspberries or a mint leaf on top of each serving for a professional touch.
Ingredients:
- 30 cookies
- 1 cup milk
- 2 tablespoons granulated sugar
- 250 grams cream cheese or mascarpone
- 1 packet vanilla extract
- 2 tablespoons powdered sugar
- 200 ml cream
- 1 packet cream stabilizer (optional)
- 1 cup raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 cup water (for dissolving cornstarch)
- Prepare the Raspberry Sauce:
- In a small saucepan, combine raspberries, 2 tablespoons sugar, and cornstarch dissolved in 1/2 cup of water. Cook over medium heat until the mixture thickens into a jam-like consistency, then set aside to cool.
- Mix the Filling:
- In a mixing bowl, whip the cream and optional cream stabilizer until firm peaks form. Gently fold in the cream cheese (or mascarpone), vanilla extract, and powdered sugar until the mixture is smooth and well combined.
- Assemble the Cheesecake:
- Mix the milk and 2 tablespoons of sugar in a shallow dish. Dip each cookie briefly in the milk mixture and lay them out on your serving dish.
- Transfer the cream mixture to a piping bag and pipe a layer on top of the soaked cookies.
- Add a dollop of raspberry sauce in the center of the cream layer.
- Repeat layering with more soaked cookies, cream, and raspberry sauce until all ingredients are used.
- Chill:
- Decorate the final layer with additional cream and raspberries as suggested in the decoration tips. Refrigerate the cheesecake for at least 30 minutes to set.
Enjoy this delightful, easy-to-make No-Bake Cookie Cheesecake with Raspberry Sauce, perfect for any occasion and sure to impress with its elegant look and exquisite taste!
