No-Bake Raspberry Cheescake (Can Be Gluten-Free)

Total Time
45mins
Prep
45 mins
Cook
0 mins

An easy cheesecake that will impress your guests. The tartness of the berries is a great mix with the richness of the creamy cheese filling. Make this cheesecake gluten-free by using gf ingredients and gf cookies for the base. You can also use other berries as variation to this recipe. To make the base of this recipe, I use 1 packet Freedom Foods Coconut Crunch biscuits and about 2/3 the wuantity of butter. I also use a 500 gram pack of frozen raspberries

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Ingredients

Nutrition

Directions

  1. Spray and line a 20 cm springform round pan.
  2. Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter. Or you may add a small amount of water.
  3. Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
  4. Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool. Do not allow to set.
  5. Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
  6. Add the gelatine mixture and the lemon juice. Beat.
  7. Fold in the 200 grams of berries.
  8. Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
  9. Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
  10. Combine the cornflour/cornstarch and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
  11. Spread the berry topping over the cooled cheesecake. Spread evenly.Return the cheesecake to the fridge to set.
  12. Cheesecakes generally require at least 4 hours to set fully or leave overnight.