No Bake Raspberry Ripple Cheesecake Recipe

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Servings: 1



  1. 1. Crush the biscuits into fine crumbs.
  2. 2. Heat the butter and mix it in with the biscuit crumbs.
  3. 3. Spread over the bottom of a 10 inch springform pan and let set in a fridge for an hour.
  4. 4. Combine 500g of the raspberries, sugar and a splash of water in a saucepan.
  5. 5. Bring to the boil, then lower the heat and simmer till the fruit breaks up.
  6. 6. This should take about 15-20 min.
  7. 7. Liquidise, then pass through a sieve to catch all the seeds.
  8. 8. Allow the puree to cold.
  9. 9. Separately, beat the cream cheese, caster sugar and vanilla in a mixer till light and fluffy.
  10. 10. Add in the cream and beat till stiff.
  11. 11. Do not overbeat the mix or possibly it will separate.
  12. 12. Spread 2cm of the cheesecake mix on top of the biscuit base.
  13. 13. Swirl a couple Tbsp. of the raspberry mix on top and repeat, alternating layers of cheesecake mix and puree till the pan is full.
  14. 14. Chill.
  15. 15. Overnight is best but two hrs will do in a healthy pinch.
  16. 16. Decorate with remaining raspberries and serve.
  17. Here's a nice summer dessert which doesn't need an oven. Guaranteed to look pretty on your table and taste wonderfully too!


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