No-Bake Raspberry Cheesecake – Easy, Creamy & Fruity Dessert
This no-bake raspberry cheesecake is creamy, fruity, and effortless to make. With a buttery biscuit base, smooth cream cheese filling, and fresh raspberry topping, it’s perfect for weekend treats, summer gatherings, or special occasions. Even beginners can create this quick cheesecake recipe that’s as impressive as it is delicious.
Ingredients
For the Biscuit Base
- ¾ cup biscuits, crushed
- 3 tbsp melted butter
For the Cream Cheese Filling:
- 1 cup softened cream cheese
- ¼ cup yogurt
- ¼ cup melted white chocolate
- 3 tbsp sugar
- 1 tsp vanilla extract
- ⅛ tsp salt
- ⅓ cup mashed raspberries
For the Raspberry Topping
- ⅓ cup raspberries
- 1 tbsp sugar
- 1 tbsp lemon juice
- ⅛ tsp agar agar powder
Instructions
Prepare the Biscuit Base
- Crush biscuits and mix with melted butter until it resembles wet sand.Press firmly into the base of a springform pan or molds.Freeze for 15–20 minutes to set.
Make the Cream Cheese Filling
- Beat cream cheese, sugar, vanilla, and salt until smooth.Whisk in melted white chocolate and yogurt.Divide mixture; fold mashed raspberries into one portion for the pink layer.
Assemble the Cheesecake
- Spread plain filling over the chilled biscuit base and freeze 30 minutes.Add the raspberry layer on top and freeze another 30 minutes.
Prepare the Raspberry Topping
- In a saucepan, heat raspberries, sugar, lemon juice, and agar agar.Mash, whisk, and simmer briefly. Cool slightly, then spread over cheesecake.
Tips for the Best Cheesecake
- Use room-temperature cream cheese and yogurt for smooth texture.Chill layers properly to make slicing easy.Mash raspberries well for even flavor and color.Make ahead for parties or summer gatherings.
Variations & Creative Ideas
- Swap raspberries with strawberries, blueberries, or mixed berries.Add white or dark chocolate for a richer flavor.Make mini cheesecakes in jars for individual servings.