No-bake cheesecake

This No-bake cheesecake with raspberries is a beautiful recipe suited for all kinds of events all year long—a quick dessert made in no time. You can use any berries like strawberries, blueberries, raspberries, or even cranberries, fresh or frozen. This time, I used frozen raspberries.

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You will need:

For the crust

• 12 pcs digestive biscuits or graham crackers
• 1 tbsp sugar
• 80-gram butter, melted

For the cheesecake filling

• 4 sheets gelatin or agar-agar
• 2 tbsp lemon juice
• 2 pcs egg yolks
• 400 grams Philadelphia cream cheese, plain and at room temperature
• 6 – 7 tbsp sour cream
• 1 pc vanilla bean, you will only use the seeds from the vanilla bean
• 2 egg white
• 100 grams powdered sugar

For the topping

• 2 sheets gelatin or agar-agar
• 100 gram berries, fresh or frozen
• 150 ml of water
• fresh berries

Procedure:

For the crust

1. Brush the bottom and sides of a 9-inch springform pan with 1 tablespoon of the melted butter and line it with parchment paper. Set aside.
2. Add the digestive biscuits to a food processor and sugar and pulse several times to make crumbs. Add the melted butter and mix until a wet, sandy mixture. (If you don’t have a food processor, you can grab a sturdy plastic bag and place the biscuits inside. Seal the bag and grab the rolling pin. Crush biscuits until you have fine crumbs.)
3. Pour into the prepared baking pan and press down to form the crust. Set in the fridge until firm.

For the cheesecake filling

1. Soak gelatin sheets in cold water to soften them for about 10 minutes. Make sure the gelatin is covered in water. Let the gelatin hydrate for 10 minutes.
2. Squeeze the excess water from the gelatin and place it in the sauce with lemon juice at a low temperature. Let cool for 5 minutes.
3. In a large bowl, beat the cream cheese, egg yolks, sour cream, and vanilla seeds until well combined and smooth.
4. Pour the gelatin into the cream cheese mixture.
5. In a separate bowl, whip egg white and powdered sugar.
6. Fold the mixture into the cream cheese mixture until combined and smooth.
7. Add the cheesecake filling into the prepared crust and spread into an even layer. Chill in the refrigerator during the cooling of your gelatin mixture

For the gelatin layer

1. Soak gelatin sheets in cold water to soften them for about 10 minutes. Make sure the gelatin is covered in water. Let the gelatin hydrate for 10 minutes.
2. Place lemon juice and raspberry in a saucepan and boil until the raspberries are tender.
3. Please turn off the heat, add the gelatin to the warm raspberry sauce, and stir until it dissolves.
4. Sift the berries because you only need the juice.
5. Remove from the heat and let the raspberry sauce cool to room temperature.
6. Then slowly pour the raspberry sauce over the top of the cheesecake.
7. Cover and refrigerate cheesecake until firm, 5-6 hours or overnight before serving.

Serving

1. Before releasing the springform pan, run a knife around the edges to avoid sticking.
2. Please remove it from the springform pan and set it on a plate or serving platter.
3. Top with berries.
4. Best when sliced and served cold.