← All recipes

🍰 No-Bake Raspberry Cheesecake

585 kcal · 30 min · 4 servings

No-Bake Raspberry Cheesecake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the cookies in a freezer bag.
  2. 2. Crush the cookies thoroughly by hand.
  3. 3. Melt the butter in a small pot.
  4. 4. Mix the melted butter with the cookie crumbs.
  5. 5. Pour the mixture into a springform pan.
  6. 6. Press the crust firmly and evenly onto the bottom.
  7. 7. Place the pan in the refrigerator for the crust.
  8. 8. Soak the gelatin leaves in a bowl of cold water.
  9. 9. Wash the lemon thoroughly.
  10. 10. Grate about two teaspoons of lemon zest.
  11. 11. Cut the lemon in half.
  12. 12. Squeeze the juice from the lemon.
  13. 13. Place cream cheese and mascarpone in a large bowl.
  14. 14. Add 20 tablespoons of sugar.
  15. 15. Add the lemon zest.
  16. 16. Add one tablespoon of lemon juice.
  17. 17. Whisk all ingredients together well.
  18. 18. Place the whipping cream in a tall container.
  19. 19. Whip the cream stiffly with a hand mixer.
  20. 20. Remove the gelatin from the water.
  21. 21. Squeeze the gelatin well.
  22. 22. Warm the gelatin in a pot over medium heat.
  23. 23. Let the gelatin melt until it is liquid.
  24. 24. Take one or two tablespoons of the cheese cream.
  25. 25. Stir the hot gelatin into this small amount of cream.
  26. 26. Pour this mixture into the large bowl with the rest of the cream.
  27. 27. Mix the cream thoroughly.
  28. 28. Fold the whipped cream into the cream mixture.
  29. 29. Take the springform pan out of the refrigerator.
  30. 30. Spread the cream evenly over the cookie base.
  31. 31. Take the raspberry fruit spread.
  32. 32. Distribute small amounts of the spread over the cream.
  33. 33. Drag a spoon through the cream to create patterns.
  34. 34. Place the cake in the refrigerator for at least three hours.
  35. 35. Take the cake out of the refrigerator.
  36. 36. Decorate the cake as desired with fresh raspberries.
  37. 37. Decorate the cake as desired with mint.
  38. 38. Serve the cake.

Nutrition per serving