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Creamy Raspberry Cheesecake with Buttery Cookie Crust

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A silky no-bake cheesecake layered with fresh raspberry topping, a creamy mascarpone-style filling, and buttery biscuit base. Light, fruity, and oven-free.

Ingredients

Scale

Crust:

  • 200g digestive biscuits or graham crackers

  • 100g (7 tbsp) unsalted butter, melted

Filling:

  • 450g cream cheese

  • 1 cup heavy whipping cream

  • ½ cup powdered or granulated sugar

  • ½ cup coconut milk (optional)

  • 1 tsp vanilla extract

  • 2 tsp powdered gelatin + 3 tbsp water

Raspberry Topping:

  • 250g fresh or frozen raspberries

  • 2 tbsp sugar

  • 1 tbsp lemon juice

  • 1 tsp gelatin + 2 tbsp water

Instructions

  • Mix crushed biscuits with melted butter. Press into pan and chill.

  • Whip cream to soft peaks. Set aside.

  • Beat cream cheese, sugar, vanilla, and coconut milk.

  • Bloom gelatin, melt, and mix into cream cheese. Fold in whipped cream.

  • Pour filling over crust. Chill 4–6 hours.

  • Cook raspberries, sugar, lemon juice. Strain if desired.

  • Bloom gelatin, melt, stir into sauce. Cool slightly.

  • Pour raspberry topping over set cheesecake. Chill another 1–2 hours.

  • Garnish and serve chilled.

Notes

  • Use agar-agar for vegetarian version.

  • Best enjoyed within 2–3 days.

  • Individual servings possible in jars or cups.

Find it online: https://foodemily.com/creamy-raspberry-cheesecake-with-buttery-cookie-crust/