No-Bake Raspberry Cheesecake

Prep: 5 mins
No-Bake Raspberry Cheesecake
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

Serve with more raspberries and some cream!
 
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