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🍰 No-Bake Cheesecake with Raspberries

712 kcal · 30 min · 4 servings

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

Ingredients

Instructions

  1. 1. Crush the cookies in a freezer bag until they are finely crumbled.
  2. 2. Melt the butter in a pot and mix it with the cookie crumbs.
  3. 3. Press the cookie mixture firmly into the bottom of a springform pan.
  4. 4. Let the crust rest in the refrigerator for a while.
  5. 5. Soak the gelatin in a bowl of cold water.
  6. 6. Wash the lemon thoroughly under hot water and grate about 2 teaspoons of zest.
  7. 7. Cut the lemon in half and squeeze out the juice.
  8. 8. Stir cream cheese, mascarpone, sugar, lemon zest, and 1 tablespoon of lemon juice in a bowl until creamy.
  9. 9. Whip the heavy cream in a tall container with a hand mixer until stiff.
  10. 10. Squeeze the soaked gelatin well and heat it in a pot over medium heat until completely melted.
  11. 11. Stir 1 to 2 tablespoons of the cheese mixture carefully into the warm gelatin.
  12. 12. Pour the gelatin mixture back into the large bowl and mix it thoroughly with the rest of the cream.
  13. 13. Gently fold the whipped cream into the cheese mixture.
  14. 14. Pour the finished cream onto the prepared cookie crust.
  15. 15. Dollop the raspberry jam spoonful by spoonful onto the surface of the cream.
  16. 16. Swirl patterns into the cream and jam using a spoon.
  17. 17. Chill the cake in the refrigerator for at least 3 hours.
  18. 18. Decorate the finished cake as desired with fresh mint or fruit.
  19. 19. Serve the cake and enjoy!

Nutrition per serving