If you’ve been on the hunt for a dessert that’s as stunning to look at as it is irresistibly delicious, let me introduce you to my all-time favorite: Raspberry cheesecake (no bake). This luscious treat combines the tart sweetness of fresh raspberries with the creamy dreaminess of mascarpone and cream cheese, all layered atop delicate tea biscuits soaked in milk. The crowning glory is a silky white chocolate ganache drizzled artfully on top. Best of all, it requires no oven at all, making it perfect for warm days or when you just want something impressive without the fuss. Trust me, once you try this, it’s going to be your go-to dessert for every special occasion.

Raspberry cheesecake (no bake) Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple and high-quality ingredients is key to making this Raspberry cheesecake (no bake) truly shine. Each element plays a vital part from the tartness of the raspberries, the richness of the mascarpone, to the delicate sweetness of the white chocolate ganache.

Raspberries (225 g): Fresh and ripe raspberries bring bright, tangy flavor and vibrant color.

Granulated sugar (90 g + 65 g): Used to sweeten the raspberry compote and the cheesecake filling.
Cream cheese (200 g): Adds smooth creaminess and a subtle tang to the base mixture.

Mascarpone (250 g): Gives an indulgently rich and silky texture to the topping.
Klopfix (16 g): Helps stabilize the cheesecake filling so it holds beautifully.

Vanilla sugar (8 g): Infuses a gentle warmth and aromatic vanilla note.
Unwhipped heavy cream (400 ml + 75 ml): Whipped into the filling and used for the ganache for luscious creaminess.
Tea biscuits (300 g): Soaked in milk, these form a tender, yet sturdy base for the cheesecake.

Milk (150 ml): Used for dipping the tea biscuits to soften them without becoming soggy.
White chocolate (125 g): Melted into the ganache for a sweet, creamy top layer that melts in your mouth.

How to Make Raspberry cheesecake (no bake)

Step 1: Create the Raspberry Sauce

Start by combining the raspberries and 90 grams of granulated sugar in a skillet over medium heat. Let this simmer and bubble for about 5 to 7 minutes, stirring often to break down the berries into a luscious sauce. Once cooked, strain the mixture through a sieve into a bowl to remove the seeds, pressing down firmly with a spatula for maximum juice. Transfer this vibrant raspberry syrup into a piping bag for easy layering later.

Step 2: Prepare the Cream Cheese Filling

In a large mixing bowl, blend together the cream cheese, mascarpone, Klopfix, 65 grams of granulated sugar, and vanilla sugar until smooth and well combined—about one minute using an electric mixer. Gradually add in the 400 ml of unwhipped heavy cream, whipping until a firm, fluffy filling forms. This step ensures your cheesecake is luxuriously creamy and stable enough to hold its shape.

Step 3: Build the Biscuit Base

Quickly dip each tea biscuit into the milk, just enough to soften without letting them get soggy. Lay these soaked biscuits evenly at the bottom of a springform pan, creating a solid foundation for your cheesecake layers. Repeat this process to form a base and subsequent layers throughout the assembly.

Step 4: Assemble the Layers

Spread a generous amount of the cream cheese filling over the biscuit base. Next, pipe some of the raspberry sauce on top. Repeat the layering with another layer of dipped biscuits, cream filling, and raspberry sauce, finishing with a final biscuit layer topped by the remaining cream filling. Smooth everything out with a spatula for an even, elegant finish.

Step 5: Make the White Chocolate Ganache

Heat the remaining 75 ml of heavy cream until nearly boiling, then pour it over the chopped white chocolate. Let it rest for a minute before stirring until smooth and glossy. Pour this silky ganache uniformly over the top of your assembled cheesecake, creating a decadent white cap that will set beautifully in the fridge.

Step 6: Decorate and Chill

Use the leftover raspberry sauce from the piping bag to create pretty swirls or dots atop the white chocolate ganache. Drag a toothpick gently through these dots for a marbled effect that looks stunning and inviting. Cover the cheesecake and refrigerate it overnight to allow all the flavors to meld and the dessert to fully set for perfect slicing.

Step 7: Slice and Garnish

Once chilled and set, carefully remove the cheesecake from the pan and cut into neat rectangular pieces. Garnish with fresh raspberries and a few sprigs of mint leaves to bring a fresh and colorful finish that makes every slice feel like a special treat.

How to Serve Raspberry cheesecake (no bake)

Garnishes

Fresh raspberries and mint leaves are classic garnish choices that add a burst of freshness and visual appeal. You can also consider adding a light dusting of powdered sugar or some edible flowers for a touch of elegance.

Side Dishes

This raspberry cheesecake pairs beautifully with a hot cup of coffee or a sweet dessert wine like Moscato. If you want to balance the sweetness, serve it alongside a small bowl of citrus fruit salad or a tart sorbet to cleanse the palate.

Creative Ways to Present

For a fun presentation, try serving individual portions in clear glasses layered with crumbled biscuits, cream filling, and raspberry sauce. You could also turn this into mini no-bake cheesecakes using muffin tins lined with cupcake wrappers for an adorable party dessert.

Make Ahead and Storage

Storing Leftovers

Leftover Raspberry cheesecake (no bake) should be kept covered in the refrigerator and will stay fresh for up to three days. Be sure to keep it chilled until serving to maintain its texture and flavor.

Freezing

You can freeze this cheesecake by wrapping it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving; note that the texture might be slightly softer after freezing due to the cream content.

Reheating

Since this is a no-bake, chilled dessert, reheating is not recommended. Best enjoyed cold, so plan to let it thaw gently in the fridge if frozen rather than warming it up.

FAQs

Can I use frozen raspberries for the raspberry sauce?

Yes, frozen raspberries work well too. Just thaw them before cooking and drain any excess liquid if it’s too watery. The flavor will still be beautifully vibrant.

What can I substitute for Klopfix?

If Klopfix isn’t available, you can use gelatin or another stabilizer like agar agar, but follow package instructions carefully to maintain the right mousse consistency.

Is it possible to make this gluten-free?

Absolutely! Substitute the tea biscuits with gluten-free cookies or biscuits, and ensure all other ingredients are certified gluten-free.

How long should I refrigerate before serving?

For best results, refrigerate the Raspberry cheesecake (no bake) overnight to allow the layers to set properly and the flavors to meld into that perfect harmony.

Can I make this dessert vegan?

Traditional Raspberry cheesecake (no bake) uses dairy, but you can experiment with vegan cream cheese, coconut cream, and dairy-free white chocolate substitutes to create a vegan-friendly version.

Final Thoughts

This Raspberry cheesecake (no bake) is truly a dessert that feels like a celebration in every bite. Its effortless preparation and stunning results make it a joyful recipe to have in your collection. Whether you’re hosting friends or simply craving something special, don’t hesitate to try it—you’ll find yourself coming back to this one time and time again for that perfect balance of creamy, fruity, and sweet.

Raspberry cheesecake (no bake) Recipe

★★★★★

5.2 from 5 reviews

Author: lina

Total Time: 8 hours 30 minutes (including chilling time)
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A luscious no-bake raspberry cheesecake featuring layers of creamy mascarpone and cream cheese filling, delicate tea biscuits soaked in milk, and a vibrant raspberry sauce, topped with a smooth white chocolate ganache. Perfect for an elegant dessert that requires minimal effort and no oven time.

Instructions

Prepare Raspberry Sauce: Place raspberries and 90 g sugar in a frying pan over medium heat. Bring to a boil for 5-7 minutes, stirring regularly. Pour the mixture through a sieve placed over a bowl, pressing the raspberries with a spatula to extract the juice and leave the seeds behind. Transfer the strained raspberry juice into a piping bag.
Make Cheesecake Filling: In a deep bowl, combine the cream cheese, mascarpone, Klopfix, 65 g sugar, and vanilla sugar. Mix for 1 minute until smooth. Gradually add the 400 ml of heavy cream and whip until stiff peaks form.

Prepare Biscuit Base: Dip each tea biscuit briefly into the milk to soak, then arrange them evenly in the bottom of a springform pan. Repeat until you have a complete first layer.
Assemble Layers: Spread half of the cream cheese mixture evenly over the biscuit layer. Drizzle some raspberry sauce on top. Add another layer of milk-dipped biscuits, then the remaining cream mixture, finishing with a final layer of biscuits and the rest of the cream mixture, smoothing the top evenly.
Make White Chocolate Ganache: Heat the 75 ml of heavy cream until just about to boil. Remove from heat and add the broken white chocolate pieces. Let stand for 1 minute, then stir until smooth and glossy.

Decorate Cheesecake: Pour the white chocolate ganache evenly over the cheesecake. Using some raspberry sauce, pipe small drops onto the ganache and swirl with a toothpick for decoration. Cover and refrigerate the cheesecake overnight to set fully.
Serve: Cut the chilled raspberry cheesecake into rectangular pieces. Garnish with fresh raspberries and mint leaves before serving.

Notes

Ensure the raspberries are well strained to avoid gritty seeds in the sauce.

Use cold heavy cream for better whipping results.
Dipping the biscuits briefly is important to prevent sogginess.
Letting the cheesecake chill overnight enhances flavor melding and texture.

For a firmer set, you can chill the cheesecake for at least 6 hours if short on time.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes

Cook Time: 10 minutes (for raspberry sauce and ganache preparation)
Category: Dessert
Method: No-bake

Cuisine: International

Nutrition

Serving Size: 1 slice (approx. 150 g)
Calories: 380 kcal

Sugar: 28 g
Sodium: 120 mg
Fat: 28 g

Saturated Fat: 17 g
Unsaturated Fat: 8 g
Trans Fat: 0.3 g

Carbohydrates: 26 g
Fiber: 2 g
Protein: 6 g

Cholesterol: 90 mg

Keywords: no-bake raspberry cheesecake, creamy cheesecake, white chocolate ganache, easy dessert, summer dessert, fruit dessert