No-Bake Raspberry Cheesecake Recipe

Name: No-Bake Raspberry Cheesecake
Prep time: 70 min
Total time: 70 min
Yield: 6
Cuisine: Korean
Ingredients: 150g Raspberry; 50g Sugar; 5ml Lemon juice; 90g Digestive cookies; 45g Melted unsalted butter; 6g Gelatin sheet; 300g Cream cheese; 55g Sugar; 2g Vanilla extract; 5g Lemon juice; 180g Whipped cream (whipped up 50%)

by Cooking Tree 2023-02-12

written by Cooking Tree 2023-02-12

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Cooking Tree is serving you a delectable recipe for No-Bake Raspberry Cheesecake, and we’ll show you how to prepare it from scratch.

I made a no-oven cheesecake with a refreshing raspberry scent~
I bought raspberries during the season and froze them.

I made a puree and removed the seeds, and it was neat~^^
I wanted to try making it in a slightly different shape, so I made a space with a mustache in the middle to harden it, but when I cut it, it looks pretty because it has a really different shape~~

I decorated it simply with frozen raspberries.
At first, the feeling of being frozen was pretty, but as time passed, it melted and came out with a vivid color.

When making a shape by stirring the dough before hardening the cake, I think you have to stir it more boldly than you think to get a lot of patterns.

Because it has a sweet and clean taste of raspberries, it goes well with cheesecake, and it is good because it can create a beautiful color without coloring.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake Raspberry Cheesecake
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Rating: 5.0/5
( 52 voted )

Serves: 6 Prep Time: 70 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

150g Raspberry
50g Sugar
5ml Lemon juice
90g Digestive cookies
45g Melted unsalted butter
6g Gelatin sheet
300g Cream cheese
55g Sugar
2g Vanilla extract
5g Lemon juice
180g Whipped cream (whipped up 50%)

Instructions

Put raspberries and sugar in a pot and bring to a boil, then add lemon juice and boil until slightly thickened, then strain through a sieve and cool.
Crush Daije cookies, mix with melted butter, put in a 15cm mold, press down, and place a 5.5cm mold in the center, then put it in the refrigerator.
Put gelatin in cold water and soak for 10 minutes.
Soften the cream cheese, add sugar and mix, then add vanilla extract and lemon juice and mix.
Squeeze out the water on the gelatin sheet and heat it in the microwave for about 10 seconds to melt it completely, then add it to the cheesecake batter and mix.
Add about 50% whipped cream and mix, then transfer about 3/5 of it to a beaker. Add cooled raspberry puree to the remaining dough and mix.
Add 1g of melted gelatin, mix, pour into the mold and flatten.
Pour the white cheesecake batter on top of the raspberry batter, attach chopsticks to the side to make a pattern, flatten it, and harden it in the refrigerator for 3 hours.

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