This no-bake raspberry cheesecake is incredible for a few reasons. It is one of the quickest cake recipes (Takes 15 minutes to make!), it is delicious and beautiful. This recipe is great for beginners as well as advanced bakers!
This no-bake raspberry cheesecake is incredible for a few reasons. It is one of the quickest cake recipes (Takes 15 minutes to make!), it is delicious and beautiful. This recipe is great for beginners as well as advanced bakers!
Grind 250 grams (9 oz) of sweet cookies (like lotus or graham cracker) in a blender, or using a rolling pin. Mix with 150 grams (5 oz) of melted butter.
Place a 24 cm (10 inch) in diameter ring on a serving plate. Press the mixture into the ring, making sure it is tight and compact. Place in the fridge.
Place 100 grams (3.5 oz) of soft butter in a bowl of a stand mixer, Add 100 grams (3.5 oz) of sugar and whip on high speed until fluffy. Gradually add 550 grams of cream cheese. You could substitute the cream cheese with homemade ricotta cheese.
Pour 400 milliliters (14 fl oz) of whipping cream (min 30% fat) into a separate bowl. Add 100 grams of sugar (3.5 oz), and 20 grams (approximately 1 oz) of vanilla sugar. Whip until stiff.
Add the whipped cream into the cream cheese gradually, folding gently after each addition.
Remove the cookie dough from the fridge. Spread the cream cheese frosting evenly on top.
Decorate the cheesecake with fresh raspberries. You’ll need about 250 – 300 grams (10 oz) of raspberries.Refrigerate for at least two hours.
Remove from the fridge, unold and remove the cake collar and serve! Enjoy.
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