No-Bake Cheesecake with Raspberry Topping
This no-bake cheesecake sets in the fridge into a smooth, mousse-like slice, thanks to whipped cream and sweetened condensed milk. A tangy homemade raspberry topping cuts through the richness. It is an easy make-ahead dessert for birthdays, holidays and summer gatherings.
Preparation Steps
Line the base of a 9-inch (23 cm) springform pan with parchment paper. Grind the crackers to fine crumbs in a food processor, add the melted butter and pulse to combine.
Press the crumbs firmly and evenly into the pan, using the bottom of a glass. Refrigerate for 30 minutes while you make the filling.
Beat the cream cheese, powdered sugar and vanilla until smooth. Add the condensed milk and beat until fully combined.
In a separate bowl, whip the cream to stiff peaks. Fold it into the cream cheese mixture in two additions, keeping as much air in as possible.
Spread the filling over the crust and smooth the top. Cover and refrigerate for at least 4 hours, or overnight, until firm.
For the topping, heat the raspberries, sugar and lemon juice in a small saucepan over medium heat until bubbling. Stir in the cornstarch mixture and cook for 1 to 2 minutes, until thick and glossy. Let cool completely.
Spoon the cooled raspberry topping over the cheesecake, release it from the pan and slice with a warm knife.
Tips & Variations
- Use full-fat cream cheese and make sure it is soft, or the filling may be lumpy and not set as well.
- Strawberries or blueberries work in place of raspberries; strain the sauce through a sieve if you prefer it seedless.
- Keep covered in the fridge for up to 4 days. The cheesecake without topping can be frozen for up to 1 month.
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