A light and fruity dessert: the No-Bake Raspberry Cheesecake ! On its crunchy biscuit base, a creamy filling, fresh raspberries and a homemade raspberry coulis... Creamy as you want and very fresh, it's the easy dessert for sunny days.
What you'll love with this raspberry cheesecake
- flavors : a very fresh dessert with a delicious raspberry flavor and a light touch of vanilla...
- texture : very light and creamy! The coulis and the fruits also bring a nice dose of deliciousness...
- difficulty level : this cheesecake is not complicated to make, no need for an oven. Get yourself of a 20cm hinged mold to simplify unmoulding.
Ingredient details
- dry biscuits : I use Breton pancakes here because I really like their buttery taste. You can also use speculoos or other dry biscuits.
- raspberries : I use two types of raspberries here, for the coulis I take defrosted raspberries (because their aesthetic aspect is not important). On the other hand, for the inside of the cheesecake and the decoration on top I use fresh raspberries to prevent them from leaking, and to keep their nice "plump" appearance.
- mascarpone/philadelphia : this is the mix I always like for my no-bake cheesecakes! Note, if you don't like Philadelphia cream cheese, you can replace it with mascarpone.
- gelatin : it is essential for the consistency of this cheesecake which cannot be put in the oven. I use classic Vahiné gelatin.
- cornstarch : to thicken the coulis, I add a small dose of cornstarch. This gives it an even more delicious taste when tasting it...
How to make a raspberry cheesecake without baking?
- Mix the cookies
- Mix the crumbs and melted butter
- We pack this base in the bottom of the mold
- Whisk the cream cheese, mascarpone, sugar and vanilla
- Whip the cream into chantilly cream and then add it
- Melt the softened gelatin in the milk and then add it to the mixture.
- Half fill the mold then add raspberries
- Pour the rest of the filling, smooth and refrigerate
- Prepare the raspberry coulis
- Pour the cooled raspberry coulis over the cheesecake
- Add fresh raspberries and enjoy!
NB: the quantities of ingredients and the complete recipe are given at the bottom of this page.
My tips for a successful cheesecake
- to unmold easily the no-bake cheesecake, I place a rhodoïd film before pressing the cookies into the mold.
- to have an ideal consistency, this raspberry cheesecake must be refrigerated overnight (6 hours minimum). It will hold well when cut and will be creamy at the same time.
- to know if the raspberry coulis is ready and therefore quite thick, just look at the wooden spoon: the coulis must coat it well, without running too quickly.
How to store this raspberry cheesecake?
This cheesecake is delicious when it is very fresh. I advise you to keep it in the refrigerator until you are ready to serve it. Well protected, with a bell or an airtight container, it will keep up to 4-5 days in the refrigerator.
Other recipes to try
If you like fruit-based desserts, I advise you to take a look at these other recipes from the blog:
- Very moist cherry cake
- Easy Red Berry Pavlova
- Mascarpone strawberry tiramisu
- Easy blueberry pie
- Raspberry charlotte cake
If you make this raspberry cheesecake, please rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful cheesecakes!
No-Bake Raspberry Cheesecake
A light and creamy cheesecake with beautiful fresh raspberries topped with a homemade raspberry coulis...
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Ingredients
Biscuit base
- 230 g Breton biscuits or other biscuit
- 80 g soft butter, melted
Cheesecake filling
- 2 gelatin sheets Vahine
- 150 g Philadelphia cream cheese
- 320 g mascarpone
- 1 cc natural vanilla extract
- 95 g granulated sugar
- 320 g heavy whipping cream 30% very cold
- 2 cs milk
- 100 g fresh raspberries
no-bake Raspberry sauce !
- 250 g fresh or thawed raspberries
- 50 g granulated sugar
- 1 cc lemon juice
- 1 cs cornstarch
- 2 cs cold water
Décor
- 100 g fresh raspberries
Prepare in advance
Biscuit base
- In a blender, crush the cookies into crumbs. Melt the butter in the microwave then mix with the mixed biscuits.
- Pack the mixed biscuits in the bottom of a 20cm springform pan (I add a rhodoïd film first to facilitate the unmolding of the cheesecake). Press well with the back of a spoon or a glass. Refrigerate while waiting for the rest.
Cheesecake filling
- Soften the gelatin in cold water.
- In a container or in a food processor, whisk together the Philadelphia, mascarpone, vanilla and powdered sugar.
- Separately, whip the whipping cream very firm too.
- In a very small saucepan, heat the milk and melt the well-drained gelatin off the heat.
- Place the whipped cream in the cream cheese mixture then whisk to evenly homogenize the texture. This filling should already hold together well.
- Pour in the lukewarm milk and whisk again to obtain a homogeneous mixture.
- Place half of this filling in the mold, on the layer of packed cookies. Add the fresh raspberries, pressing them lightly. Then pour in the rest of the filling. Smooth the top with a small spatula. Refrigerate overnight.
no-bake Raspberry sauce !
- Place the raspberries in the bowl of the mixer. Mix until you get a coulis. Strain this coulis to remove the seeds.
- In a saucepan, heat the coulis with the powdered sugar and lemon juice on medium heat until it begins to boil.
- Separately, mix the cornstarch and cold water then pour into the saucepan, heating over low-medium heat. Stir with a wooden spoon until the coulis thickens and coats the spoon. Remove from heat and let cool completely.
Décor
- Place the cheesecake on its serving platter. Add the cooled coulis on top using a tablespoon. Add fresh raspberries.
- Serve immediately or keep refrigerated until tasting.
Notes
This no-bake raspberry cheesecake will keep for about 4-5 days in the refrigerator in a bell or airtight container.
How to adapt the ingredients to the size of your mold?
The volume calculation is mandatory…
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold
perfect recipe; no complaints
(as for me I prefer to dissolve the gelatin in lemon juice heated in the microwave, it adds a bit of pep but that's a personal opinion).
thank you for all these recipes and well detailed.
have a good day
Annie
Thanks Anne! Glad you like this cheesecake, see you soon :)
Easy recipe to follow and the cheesecake is absolutely delicious! I recommend it 100%!
Thank you very much, Antoine. See you soon :)
Perfect ! A pure delight!
It caused a sensation, prepared 3 days in advance and kept in the fridge in a transport dish with a cover.
Thanks Lilie
Thanks Joel! Perfect your conservation under a bell to protect the flavors :) See you soon
Another perfect recipe! Really beautiful. I replaced the raspberries in it with the walls. Perfect for a very hot day like today.
Thank you very much Aleksandra! See you soon :)
Hello,
Children don't like Philadelphia cheese.
So I can replace it with mascarpone.
So I put 320 gr of mascarpone as marked + 150 gr of mascarpone instead of Philadelphia?
I do not change at the gelatin level I put the same thing.
Thank you in advance
Johnathane
Hello Johnathane, yes that's right. You're right! Otherwise you know the taste of Philadelphia is very diluted in the preparation compared to the other ingredients. See you soon ;)
Hello,
I'd like to make a white chocolate cheesecake. Should I just add chocolate to the recipe or should I substitute an ingredient?
And how many grams of chocolate please?
Thanking you.
Hello Francis, I have a recipe for white chocolate cheesecake, but in an oven-baked version: https://liliebakery.fr/cheesecake-chocolat-blanc/
Hello, to replace gelatin with agar agar, any idea of the doses?
Thank you
Hello Sarah, I can't help you because I never use agar-agar. However, on the packaging they should specify the dose to use for your preparation. See you soon ;)
I made this raspberry cheesecake for my daughter's birthday.
It was my first cheesecake…. I had a little difficulty removing the bottom of the cake...maybe I should have put parchment paper in the bottom of the mold??? Or Rhodoid leaf…what do you think???
It was tasty and my guests loved it
Thank you for this recipe
Hello Véronique, you can use a flat spatula to remove the cheesecake from the bottom of the springform pan (that's what I do). Otherwise you can put parchment paper but I find it's harder to press down with paper. See you soon :)
Hello ☺️
I'm planning to make this recipe but one of the people present can't eat "seeds", so "natural" raspberries are forbidden (in coulis it's good).
I was thinking about not adding raspberries as decoration but is it obligatory in the garnish? Will it fundamentally change the taste if I don't put raspberries in the filling?
Thank you very much in any case for your great recipes ☺️
Hello Sarah, thank you! The raspberries inside help to break up the creamy side with a fruity texture, but you can do without: just maybe plan a little more coulis to counterbalance. See you soon :)
Hello,
Is gelatin essential?
Thank you very much
Hi Rachel, yes indeed gelatin is necessary, otherwise the cheesecake will collapse (it does not contain enough fat, and it is not cooked, so it will have difficulty holding up on its own). See you soon :)
Hello, this is the second time I have made this recipe and it has been a huge success each time.
The first time I put the agar agar in the milk and it held up perfectly. The second time I forgot this step and it held up very well anyway, but I use Chantifix for the whipped cream ;)
And as mascarpone is sold in 250g packs, I use more light St Morêt instead of Philadelphia which is poison (see yuka)
I add raspberries as garnishes and on top (almost twice as much) and I add coconut or whole sugar and a little less to make the recipe a little healthy ;)
I have never used Rhodoid and I have never had any problems with unmolding or with a biscuit sticking.
Great recipe, really want to try the others! ;))
Recipe made without changing anything, it was very appreciated by the guests. Not having time to leave it overnight in the fridge, the cake spent 2 hours in the freezer plus 2 hours in the fridge and it was impeccable. Thank you for this recipe!
Thanks Ally for your feedback! Glad you liked this cheesecake :) See you soon
This was my first cheesecake, it was perfect! The recipe is excellent, it is well explained and easy to make. A big THANK YOU
Thank you very much Morgane! I'm glad you like it :) See you soon
Hello,
Is it possible to freeze this cheesecake?
Hello Jennifer, yes absolutely, you can freeze this cheesecake: it must be well protected from humidity in your freezer. I advise you to make the raspberry coulis at the last minute though. See you soon :)
Hello, can we replace the raspberries with strawberries or is it better to make the strawberry cheesecake without the liquid cream? Because the ingredients are different from one recipe to another...
Hello Clem, yes you can replace raspberries with strawberries for this raspberry cheesecake. They are two very different cheesecakes in rendering and texture that is why the ingredients are different. I advise you to opt for one or the other of the recipes, without mixing them like that you will obtain the expected result. See you soon :)
Hello Lilie, can we put the last layer, i.e. the coulis, directly after the cream, and put it in the fridge for 24 hours?
I don't want it to drip on purpose but to make a clean layer.
Thank you very much for your feedback ☺️
Hello Christine, to answer you, the clean layer needs to be a mirror (with the addition of gelatin) so that the coulis sets. I advise you to take the recipe for raspberry mirror here: https://liliebakery.fr/bavarois-framboise/
Goodbye :)
Hello,
It was my first cheesecake and it was a huge success! The recipe is very understandable! Would it be possible to replace the raspberries with strawberries? Keeping the rest of the recipe the same.
Thank you for your reply !
Hello Amandine, yes you can replace the raspberries with strawberries: they risk releasing more juice into the cheesecake than raspberries on the other hand. Same for the coulis, you can replace the raspberries with strawberries: I think you will have to reduce the sugar. See you soon :)
Hello,
I doubled the quantities but I would like to know if I use four leaves for the gelatin or if two are enough?
I thank you in advance,
Beautiful day,
Inès
Hello Ines, so to answer you, if you do X2 on the ingredients, you have to do it on ALL the ingredients :) See you soon
Tested yesterday, a pure delight, thank you very much for the recipe
Thank you very much Kady for your feedback on the raspberry cheesecake! See you soon :)
Perfect recipe, nothing to change!
Oh thank you very much Juliette! I'm really glad you like this cheesecake :) See you soon
Hello,
Don't like Philadelphia, I made it with mascarpone and it was delicious! Thanks for this recipe! It will be in my little notebook.
Thank you very much Isabelle! See you soon :)
Hello,
I would like to use your Cheesecake cream recipe in a number cake, will it be pipeable after a night in the fridge? or too compact? is it possible to re-whisk it without it collapsing?
We look forward to seeing you!
Hello Noélie, oh no, it's not made to be poached at all... I recommend a well-whipped mascarpone whipped cream to garnish your Number cake. See you soon :)
Can we make the recipe in Philadelphia only? I don't have mascarpone. Thanks
Hello Reem, yes you can do it only with Philadelphia: know that the taste will be more pronounced than with mascarpone. This may not please everyone... See you soon :)
I made it this weekend and this cheesecake is excellent. The texture is airy, the taste is similar to whipped cream and it all goes very well with raspberry. For the package, I thinned it out a little with hot water because I found it too thick after adding the tablespoon of cornstarch. I will make it again with a teaspoon. Thanks again for this great recipe
Thank you Sonia for your feedback! See you soon :)
So good, I made it 100% mascarpone!
So it's not a diet cake, but it's so delicious I'm making it again for New Year's Day...
Thank you Mary!
I never comment on @ but I wanted to tell you that I can't live without your recipe!! Guaranteed success every time! A big thank you for sharing, I'm going to try your other recipes ;)
Thank you very much Marmotte! See you soon :)
Hello, I just saw your recipe which looks delicious. I have to make it for 25 people. Would it be possible to tell me about the size of the frame and if I have to multiply by 3? The base of my cake will be butter bichons for my little grandson who loves them. Do you have any advice? Thank you very much.
Hello Jacqueline, the calculation of proportions to be made is explained at the bottom of the recipe card. See you soon ;)
Cheesecake made yesterday, for a family meal.
Unanimously perfect!
Not too sweet, fresh, and delicious with this little coulis!
To do again, especially on beautiful summer days!
Thanks for these recipes!
Thank you very much Emeline! See you soon :)
incredible and really delicious, simple to make, nothing to complain about.
I made this recipe this weekend, crazy, I'm asked to make another one next weekend, the recipe is perfect, the instructions also how not to succeed and it's so good and not too sweet everything is perfect, Thank you
Thank you, see you soon :)
Hello Lilie
This is the second time I've made your recipe.
When pouring the warm milk with the gelatin, the mixture changes texture and becomes lumpy.
Can you explain to me what causes this change in texture please?
Thank you
Hello, temperature shock, the appliance needs to be less cold, or the milk warmer. See you soon :)
Amazing. Super easy, for a stunning result, as beautiful as if it came out of a beautiful boutique.
Thank you very much Martine! See you soon :)
Delicious! I also made it in a winter version with diced apples inside and salted caramel on top – a marvel!
Thank you! It must have been delicious. See you soon :)
This dessert is INCREDIBLE!!!!!
So good and fresh, you have to force yourself not to eat it all....
A madness
Thank you very much Florence! See you soon :)