Creamy, fruity, and effortless—this no-bake raspberry cheesecake is a perfect make-ahead dessert.

Indulge in the simplicity and elegance of this no-bake raspberry cheesecake. With layers of soft biscuits, a fluffy cream cheese and mascarpone filling, a vibrant raspberry sauce, and a smooth white chocolate ganache, this dessert is as beautiful as it is delicious. It’s ideal for any occasion—whether it’s a summer picnic, family gathering, or festive celebration—without ever needing to turn on the oven.

Why You’ll Love This Recipe

No Baking Required – Perfect for warm days or when you want a quick, oven-free dessert.
Rich & Fruity Layers – Creamy cheesecake meets tart raspberry for the perfect balance.
Great Make-Ahead Option – Best chilled overnight, making it ideal for planning ahead.
Customizable – Swap the fruit, cookies, or cream to suit your taste.
Visually Stunning – The layers and raspberry swirl on top are a show-stopper.

Ingredients

For the Raspberry Sauce:

225 g raspberries
90 g granulated sugar

For the Cheesecake Filling:

200 g cream cheese
250 g mascarpone
16 g whipped cream stabilizer (Klopfix)
65 g granulated sugar
8 g vanilla sugar (or 1 tsp vanilla extract)
400 ml heavy whipping cream (unwhipped)

For the Biscuit Base:

300 g tea biscuits (such as Maria or digestive)
150 ml milk

For the White Chocolate Topping:

75 ml heavy cream (unwhipped)
125 g white chocolate, chopped

Optional Garnish:

Fresh raspberries
Fresh mint leaves

Instructions

1. Make the Raspberry Sauce
In a pan over medium heat, cook raspberries with 90 g sugar for 5–7 minutes, stirring often. Strain through a sieve to remove seeds. Transfer the smooth sauce to a piping bag and set aside.

2. Prepare the Cheesecake Filling
In a large bowl, beat mascarpone, cream cheese, sugars, whipped cream stabilizer, and 50 ml of the heavy cream for 1 minute. Slowly add the remaining 350 ml cream while mixing until thick and fluffy.

3. Layer the Biscuits
Dip each biscuit in milk and lay them flat in a rectangular springform pan (28×18 cm). Repeat until the base is covered.

4. Layer Filling & Sauce
Spread a layer of cheesecake mixture over the biscuits and smooth it out. Drizzle raspberry sauce over the top. Repeat with another layer of dipped biscuits, cheesecake, and raspberry sauce. Finish with a final biscuit layer and spread the remaining cream mixture on top.

5. Make the White Chocolate Ganache
Heat the cream until nearly boiling. Remove from heat and stir in white chocolate. Let sit 1 minute, then mix until smooth.

6. Final Topping
Pour ganache evenly over the cheesecake. Drizzle with raspberry sauce and swirl with a toothpick for a marbled effect. Cover and refrigerate overnight.

7. Serve
Cut into rectangular pieces and garnish with fresh raspberries and mint.

Tips / Storage / FAQs

Tips:

Use vanilla extract instead of vanilla sugar if preferred.
Mascarpone can be substituted with more cream cheese.
Adjust sugar to taste depending on the sweetness of your raspberries.
Let it chill overnight for the best texture and clean cuts.

Storage:

Store covered in the fridge for up to 3–4 days.
Not recommended for freezing, as the texture may change.

FAQs:

Can I use frozen raspberries? Yes, just thaw them first.
No Klopfix? Use gelatin or skip it—the cheesecake will still set, just softer.
No springform pan? Use any dish, but lining it with parchment will help with lifting.
Can I use other fruits? Yes! Try blueberries, mango, or strawberries.

Final Thoughts

This no-bake raspberry cheesecake is the kind of dessert that feels fancy but is actually very simple to prepare. With layers of fruit, cream, and biscuits, it hits every note—from sweet to tart to creamy. Whether you serve it at brunch, after dinner, or bring it to a potluck, it’s sure to steal the spotlight.

The Goods