Description
A stunning no-bake raspberry cheesecake with layers of tea biscuits, a creamy mascarpone and cream cheese filling, vibrant raspberry sauce, and a silky white chocolate ganache, garnished with fresh berries.
Ingredients
225 g raspberries
90 g granulated sugar
Cheesecake Mix
200 g cream cheese
250 g mascarpone
16 g whipped cream stabilizer (e.g., klopfix)
65 g granulated sugar
8 g vanilla sugar
400 ml unwhipped whipped cream
Filling
300 g tea biscuits
150 ml milk
Topping
75 ml unwhipped whipped cream
125 g white chocolate
Instructions
- Combine raspberries and sugar in a skillet over medium heat, bringing it to a boil for 5–7 minutes while stirring.
- Press the hot mixture through a sieve to remove seeds and collect the juice in a piping bag.
- Beat cream cheese, mascarpone, stabilizer, sugar, and vanilla sugar in a bowl for about 1 minute until smooth. Then whisk in the heavy cream until stiff peaks form.
- Dip each tea biscuit in milk, layer them in the pan, and repeat until a base forms.
- Spread a layer of cheesecake mix, drizzle some raspberry juice, then add another biscuits layer, more cream, and juice. Top with a final cream layer and smooth it out.
- Gently heat unwhipped cream until nearly boiling, add chopped white chocolate, wait a minute, then whisk to a smooth ganache.
- Pour and spread this ganache over the cheesecake, pipe raspberry juice, and create a swirl with a toothpick.
- Cover the cheesecake and chill it in the fridge to set—overnight is best.
- Cut it into rectangles and garnish with fresh raspberries and mint leaves before serving.
Notes
- I often swap vanilla sugar for vanilla extract.
- I sometimes use my favorite cream cheese instead of mascarpone.
- I adjust sweetness to taste.
- I used a 28×18 cm springform pan.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 350
- Sugar: 22g
- Sodium: 60mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
