A no-bake raspberry cheesecake! I love cheesecake, and if you’ve been following me for a while, you’ll probably know that. I love the combination of fruit, the freshness of the quark, the hint of sweetness from the sugar and the lightness of the whipped cream, all combined with a crumbly cookie crust!
No-bake raspberry cheesecake recipe
I haven’t posted a recipe for a no-bake raspberry cheesecake on the blog yet, I thought it would be fun to give it a try now that we’re approaching the season of summer fruit. I love raspberries; they’re slightly tart compared to strawberries, for example, which makes for a delicious, fresh cheesecake.
Easy dessert with summer fruit
For me, raspberries are the epitome of summer fruit: juicy, slightly sweet and slightly sour. This cheesecake with fresh raspberries really brings out their best qualities, making it the perfect way to celebrate the start of summer! Another great way to incorporate summer fruits into a pie is by making this strawberry pie or this delicious peach cheesecake.
How to make a no-bake raspberry cheesecake
This raspberry cheesecake isn’t that difficult to make, but you do need to be patient. It needs to set in the fridge for a few hours before you can eat it, so it’s ideal to make in advance. You can decorate the cake with all kinds of delicious toppings. Fresh fruit, white chocolate and mint are a few of my favorites. Let’s (not) bake a cake!
Ingredients
- 175 gram graham crackers
- 75 gram unsalted butter
- 7 sheets gelatin
- 425 gram raspberries
- 2 tbsp lemon juice
- 125 gram sugar
- 1 tsp vanilla extract
- 300 gram semi-skimmed quark
- 175 ml whipping cream
- fresh raspberries, mint, and white chocolate for garnish (optional)
Equipment
- Springform pan
- Parchment paper
- Food processor
- Saucepan
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Grease the springform pan and/or line it with parchment paper. Don’t forget the sides, or use acetate foil if necessary. This will make it easier to remove the cheesecake from the pan.
- Crumble the crackers (in a food processor if necessary).
- Melt the butter and stir it into the crumbled biscuits.
- Spread this mixture over the bottom of the pan and press down firmly.
- Soak the gelatin sheets in cold water.
- Put the raspberries, lemon juice, sugar, and vanilla extract in a saucepan.
- Heat briefly, purée with an immersion blender, and then heat again until the sugar has dissolved.
- Remove the pan from the heat and allow to cool slightly.
- Squeeze the gelatin leaves and mix them into the raspberry puree.
- Allow to cool for about half an hour – set aside about 75 grams of the raspberry puree.
- In the meantime, whip the cream until stiff.
- Mix the raspberry purée (minus the 75 grams you set aside) into the quark in a large bowl. Then fold in the whipped cream gently and carefully, together with a packet of vanilla sugar.
- Pour the quark filling onto the bottom of the biscuits and refrigerate for 2 hours.
- Then spread the 75 grams of raspberry purée over the quark filling and refrigerate for another 2 hours or (preferably) overnight to set.
- Garnish with fresh raspberries, mint, and white chocolate to taste. Enjoy!
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