top of page
Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

A Taste of Summer: No-Bake Raspberry Cheesecake

Summer is a time for fresh flavors, vibrant colors, and sweet treats that tantalize the taste buds. And what better way to capture the essence of summer than with a delectable no-bake raspberry cheesecake? This recipe is not only incredibly easy to prepare but also bursting with the tangy sweetness of raspberries and the creamy richness of cheesecake.


For the crust:

  • 200g digestive biscuits

  • 100g melted butter

For the cheesecake filling:

  • 600g full-fat cream cheese, softened

  • 150g caster sugar

  • 200ml double cream

  • 1 tsp vanilla extract

  • Zest of 1 lemon

For the raspberry topping:

  • 400g fresh raspberries

  • 100g caster sugar

  • 2 tbsp lemon juice


  1. Prepare the crust: Line a 23cm springform pan with parchment paper. In a food processor, crush the digestive biscuits into fine crumbs. Add the melted butter and mix until well combined. Press the biscuit mixture firmly into the bottom of the prepared springform pan.

  2. Create the cheesecake filling: In a large bowl, beat the cream cheese and caster sugar together until smooth and creamy. Beat in the double cream, vanilla extract, and lemon zest until well incorporated. Pour the cheesecake filling into the prepared crust and smooth out the top evenly.

  3. Refrigerate the cheesecake: Place the cheesecake in the refrigerator for at least 4 hours, or overnight, to allow it to set completely.

  4. Prepare the raspberry topping: While the cheesecake is chilling, make the raspberry topping. In a saucepan,combine the raspberries, caster sugar, and lemon juice. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 5-10 minutes, or until the raspberries have softened and the sauce has thickened slightly.

  5. Assemble the cheesecake: Once the cheesecake is set, remove it from the refrigerator. Pour the raspberry topping over the cheesecake, spreading it evenly. Decorate with additional fresh raspberries, if desired.

  6. Chill and serve: Refrigerate the cheesecake for another 30 minutes to allow the topping to set slightly. Serve chilled and enjoy the delightful burst of summer flavors!


  • For a creamier cheesecake, use full-fat cream cheese. For a lighter option, use reduced-fat cream cheese.

  • If you don't have double cream, you can substitute it with heavy cream or whipping cream.

  • For a more intense lemon flavor, add an extra teaspoon of lemon zest to the cheesecake filling.

  • If you prefer a smoother raspberry topping, you can puree the raspberries before adding them to the saucepan.

  • Get creative with the decoration! You can use whole raspberries, raspberry halves, or even a sprinkle of raspberry powder.

This no-bake raspberry cheesecake is the perfect treat for any summer occasion, whether it's a backyard barbecue, a picnic in the park, or a simple gathering with friends and family. With its easy preparation, vibrant flavors, and refreshing taste,this cheesecake is sure to become a summer favorite.


bottom of page