No-bake raspberry cheesecake

Prep time:
Cook time:
Serves: 10-12 


  • 300g digestive biscuits 
  • 100g unsalted butter, melted 
  • 500g full-fat soft cheese 
  • 100g caster sugar 
  • 1 tsp vanilla extract 
  • 300ml double cream 
  • 300g raspberries 
  • icing sugar, for dusting (optional) 


Step 1: Start by blitzing the biscuits in a blender or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer them into a bowl and stir in the melted butter until the mixture looks like damp sand.

Step 2: Pour the crumbs mixture into a 20cm springform tin and firmly press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed. 

Step 3: Now tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy, alternatively you can use a stand mixer and a whisk attachment. Fold in about two-thirds of the raspberries, gently pressing the berries against the side of the bowl to squeeze out some of their juices and lightly ripple the cream. 

Step 4: Scrape the mixture over the top of your chilled biscuit base and smooth the top with a spatula or spoon. Chill in the fridge for at least 6 hours, or preferably overnight. 

Step 5: To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar. Enjoy! 

Recipe inspired by BBC Good Food


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