No-Bake Raspberry Cheesecake
Chef:
Boutique Bake
Prep:
5 mins
A quick and delicious dessert that only takes about 5 minutes to whip together
300 g digestive biscuits
100 g butter
350ml of fresh cream (whipped)
450g Philadelphia cheese
150g icing sugar sifted
Teaspoon of vanilla essence/1 vanilla pod
1 punnet of fresh raspberries
Melt the butter and then crush the biscuits in a plastic bag using a rolling pin
Line the base of a spring clip tin (a tin where the base can come away from the sides) with grease proof paper and grease the sides with a bit of sunflower oil
Add the crushed biscuits to the melted butter and mix until well combined
Pour onto the base of your tin and make sure it’s evenly spread and tightly compressed together, by using the back of a spoon
Whip Philadelphia with electric whisk, in a separate bowl, whip the cream
Add the icing sugar to the whipped Philadelphia and fold in whipped cream
Add in your teaspoon of vanilla essence
Cut your raspberries in half and then fold in to your mixtures
Then gently pour your cheesecake mixture into your tin, spreading until even on top
Pop into the fridge for about 6 hours, to allow set, before taking out of tin
Serves
6
Preparation Time
5 minutes
Main ingredients
Dairy, Fruit, Biscuits
Recipe Type
Cakes & Baking, Cheesecake
Level of Difficulty
Easy
