This No-Bake Raspberry Cheesecake is the perfect embodiment of summer, combining the lightness of a fluffy base with the vibrant flavors of fresh raspberries and a creamy filling. Set on a baked sponge cake, which can easily be substituted with ladyfingers for a quicker version, this dessert is both elegant and refreshingly simple to make. Ideal for birthday coffees, summer gatherings, or as a delightful finish to any meal, this cheesecake offers a cool respite on warm days, with its juicy raspberry layers and smooth cheese mixture solidified with a hint of raspberry and clear gelatin.
Why You’ll Love This: The charm of this cheesecake lies in its simplicity and the no-bake approach, making it a fuss-free option for summer entertaining. The combination of sweet and tart raspberries with the creamy cheese filling provides a burst of summer in every bite. Its visually appealing layers, crowned with a glistening clear gelatin topping, make it a show-stopping addition to any dessert table. It’s a versatile recipe that allows for the incorporation of other fruits as well, catering to all palates and preferences.
Perfect Occasion: This No-Bake Raspberry Cheesecake is an ideal choice for celebrating birthdays, anniversaries, or simply as a luxurious treat to enjoy on a lazy summer afternoon. It’s a crowd-pleaser at picnics, barbecues, and garden parties, offering a refreshing and satisfying conclusion to any meal. The ease of preparation and stunning presentation make it a go-to recipe for those looking to impress without the stress.
Decoration Tips: To elevate the appearance of this cheesecake, arrange additional fresh raspberries on top before adding the clear gelatin layer for a beautifully rich contrast. For an extra touch of elegance, you can garnish with mint leaves or edible flowers just before serving. A light dusting of powdered sugar on the edges or a drizzle of raspberry coulis around the base can also enhance its visual appeal, making each slice an inviting work of art.
Ingredients:
- For the Sponge Cake Base:
- 2 egg whites
- 40g sugar
- 2 egg yolks
- 50g all-purpose flour
- 1 tablespoon potato starch
- For the Filling:
- 2 raspberry-flavored gelatin packets dissolved in 1/2 cup water
- 1 clear (grape) gelatin packet dissolved in 400ml water
- 1kg creamy cheese (e.g., cream cheese from a bucket)
- 1/3 cup powdered sugar
- 100ml heavy cream (30% fat)
- 1 cup fresh raspberries (plus more for topping)
Instructions:
- Beat egg whites until stiff, gradually add sugar, then egg yolks. Gently fold in sifted flour and potato starch. Bake in a preheated 170°C (338°F) oven for 15 minutes. Cool.
- Dissolve raspberry gelatin in hot water, let cool slightly. Dissolve clear gelatin as per packet instructions, set aside to cool.
- Mix cheese with powdered sugar and heavy cream until smooth. Stir in cooled raspberry gelatin, then fold in raspberries. Pour over the sponge cake base.
- Arrange additional raspberries on top, then carefully pour over the semi-set clear gelatin. Refrigerate overnight.
- Serve chilled, garnished as desired.
Enjoy this No-Bake Raspberry Cheesecake, a perfect summer dessert that combines the joy of baking with the freshness of seasonal fruits for a memorable and delightful experience.
