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Un Dessert Facile : Cheesecake Framboise Sans Cuisson
Emma

No-Bake Raspberry Cheesecake

A luscious no-bake cheesecake with a crumb base and velvety raspberry sauce. Perfect for quick, impressive dessert without the oven.
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Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Desserts sans cuisson
Cuisine: French
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 150g digestive biscuits
  • 75g unsalted butter, melted
  • 50g caster sugar (for base)
  • 250g cream cheese
  • 60ml milk
  • 100g icing sugar
  • 3 egg yolks
  • 200g frozen raspberries
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 100g fresh raspberries (serves as garnish)
  • 150g fresh or frozen raspberries (blended for sauce)
  • 50g granulated sugar (for sauce)
  • 50g Greek yogurt (optional for tangy texture)
  • 2 tbsp fresh mint leaves (for garnish)

Method
 

  1. 1. In a food processor, crush biscuits with 25g sugar and melted butter. Press into an 8-inch tart tin and chill.
  2. 2. Beat cream cheese until smooth. Add milk, remaining sugar, egg yolks, lemon juice, vanilla, and Greek yogurt. Mix until silky.
  3. 3. Spread cheese mixture over chilled base and refrigerate for 2 hours.
  4. 4. Blend fresh raspberries with 50g sugar and 1 tbsp water until smooth. Strain to remove seeds.
  5. 5. Spread sauce over chilled cheesecake. Refrigerate for 4 hours. Garnish with fresh raspberries and mint before serving.

Notes

Chilling is essential for optimal texture.
Use 2 tbsp of sugar in the sauce if using frozen/unripe raspberries.
Substitute with other berries like strawberries or cherries seasonally.
For gluten-free version, use certified gluten-free biscuits.