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.

Ingredients

Scale

Raspberry Sauce

225 g fresh raspberries
90 g granulated sugar

Cheesecake Filling

200 g cream cheese
250 g mascarpone
16 g Klopfix (whipping aid)
65 g granulated sugar
8 g vanilla sugar
400 ml heavy cream (unwhipped)

Base Layers

300 g tea biscuits
150 ml milk

White Chocolate Ganache

75 ml heavy cream (unwhipped)
125 g white chocolate, broken into pieces

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