No-Bake Cheesecake with Raspberry Topping
This cheesecake needs no oven: a crisp cookie crust holds a light, creamy filling set with whipped cream and sweetened condensed milk. A quick raspberry sauce on top adds color and a fresh, tart contrast. It is an easy make-ahead dessert for summer and special occasions.
Preparation Steps
Line the base of an 8 or 9-inch (20 to 23 cm) springform pan with parchment. Crush the biscuits to fine crumbs in a food processor or in a bag with a rolling pin, then mix with the melted butter.
Press the crumbs firmly and evenly over the base of the pan using the bottom of a glass. Chill for 30 minutes while you make the filling.
Beat the cream cheese, powdered sugar and vanilla until smooth and lump-free. Add the condensed milk and beat until combined.
In a separate cold bowl, whip the cream to stiff peaks. Fold it into the cream cheese mixture in two additions until no streaks remain.
Spread the filling over the crust and smooth the top. Cover and refrigerate for at least 6 hours, or overnight, until firm.
For the topping, cook the raspberries, sugar and lemon juice in a small saucepan over medium heat until the berries break down and the mixture bubbles. Stir in the cornstarch slurry and cook for 1 to 2 minutes, until thick and glossy. Cool completely.
Spoon the cooled raspberry topping over the set cheesecake, release the pan sides and slice with a knife dipped in hot water.
Tips & Variations
- Make sure the cream cheese is at room temperature so the filling is perfectly smooth.
- Strawberries, blueberries or cherries work in place of raspberries; strain the sauce if you want it seedless.
- Keep the cheesecake covered in the fridge for up to 4 days. Without the topping, it can be frozen for up to 1 month and thawed overnight in the fridge.
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