No-Bake Raspberry Cheescake (Can Be Gluten-Free)
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
READY IN: 45mins
SERVES: 14-20
YIELD: 1 awesome cheesecake
UNITS: US
INGREDIENTS
NutritionBase
- 180g biscuits (cookies) or 180 g plain gluten-free biscuits (cookies)
- 100
Filling or Cream Cheese Layer
- 60
- 4
- 2
- 125
- 600ml thickened cream or 600 ml light thickened cream
- 1tablespoon fresh lemon juice
- 200
Raspberry Topping
- 1⁄4
- 1tablespoon lemon juice
- 300
- 5
- 1⁄2cup water
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DIRECTIONS
- Spray and line a 20 cm springform round pan.
- 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.
- Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
- 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.
- 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.
- Add the gelatine mixture and the lemon juice. Beat.
- Fold in the 200 grams of berries.
- Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
- 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.
- 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.
- Spread the berry topping over the cooled cheesecake. Spread evenly.Return the cheesecake to the fridge to set.
- Cheesecakes generally require at least 4 hours to set fully or leave overnight.
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