No-bake cheesecake is a real crowd-pleasing dessert and it’s exceptionally easy to make!
I don’t think I need to tell you how much I adore no-bake cheesecake, that’s pretty clear with the sheer number of cheesecake recipes already on my blog.
With the summer and warmer weather on the way, I figured a no-bake recipe would be greatly appreciated. In the kitchen during the summer it can get unbearably hot and when it’s sweltering outside the last thing you want to do is stand over a hot stove. That’s when no-bake recipes come to the rescue.
My cheesecake recipe repertoire is forever growing and I’m always happy to share my latest cheesecake creation. The cheesecake recipe I’m sharing with you today is inspired by my No-Bake White Chocolate Cheesecake, which went down a treat with readers of my blog.
This is the first recipe I’ve named as the “best”. I don’t normally throw that word around a lot, but I do believe this cheesecake truly deserves its title.
For all the no-bake cheesecakes I have made for my blog so far, they all have incorporated candy/sweets or chocolate into the mix. I was looking through my cheesecake recipes and realised I am yet to share a simple and plain no-bake cheesecake. As much as I enjoy cheesecake with different flavours added to it, I still do just prefer a basic and plain cheesecake.
I’ve made this no-bake cheesecake a handful of times already testing it out for family members or friends coming over for dinner. The feedback I have received has been really positive and after being asked for my recipe on many occasions, I knew it was about time to document the recipe.
Once your cheesecake is completely set, slice it up and serve it on its own or decorate with homemade raspberry sauce (recipe included below). If you’re not a fan of raspberries, you can swap them for blueberries and make a delicious blueberry sauce instead.
Here it is, my perfect no-bake cheesecake. It’s the best no-bake cheesecake recipe in my opinion, but I’ll let you be the judge of that!
300g digestive biscuits
140g unsalted butter, melted and cooled slightly
500g full-fat cream cheese, softened – I leave mine out at room temperature for 30 minutes until soft
150g icing sugar, sifted
1 teaspoon vanilla extract
1 tablespoon lemon juice
300ml double cream, chilled
300g fresh or frozen raspberries
2 tablespoons icing sugar
1 tablespoon lemon juice
- To make the biscuit base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor or in a ziplock bag with a rolling pin to a fine crumb. Add the melted butter and mix until moistened. Tip the biscuit crumbs into a 23cm springform cake tin and press down until compact. Use the back of a spoon or a glass to smooth over, place in the fridge to chill whilst you make the cheesecake filling.
- To make the cheesecake filling: In a large mixing bowl beat together the cream cheese with the icing sugar, vanilla extract and lemon juice until smooth and thoroughly combined. In another mixing bowl whisk together the cream until soft peaks form. Fold the cream into the cream cheese mixture and incorporate fully. Then whisk until the mixture holds soft peaks, be careful not to over mix otherwise the cheesecake mixture will curdle. Spread over the biscuit base and smooth over with a spatula or palette knife.
- Now cover the cheesecake and leave to set for at least 8 hours or preferably overnight.
- To make the raspberry coulis: Place the raspberries, icing sugar and lemon juice in a small saucepan. Heat gently and continue to cook until the raspberries break down and you’re left with a thick and glossy sauce. Take off the heat and pass the coulis through a fine mesh sieve into a clean bowl. Discard the seeds. Leave the sauce to cool before refrigerating.
- To serve slice up, top with raspberry coulis, fresh fruit or simply enjoy as it is.
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