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3/4 cup crushed biscuits 1/4 cup melted butter, melted 1 cup cream cheese, softened 2 tablespoons icing sugar 1/2 cup whipped cream 1 vanilla bean 2-3 drops of pink gel colour 1/4 cup raspberry compote Meringues kisses(to top) PROCEDURE- 1. In a bowl add the crushed biscuits and melted butter and mix until well combined. 2. Take two jars and add the biscuit and butter mixture to the jars and press down. 3. Refrigerate the jars for 10 minutes to let it set. 4. To make the filling, add the cream cheese and icing sugar in a bowl and mix until light and fluffy. 5. Gently fold the whipped cream in the cream cheese. 6. Add the vanilla beans and mix well. 7. Add the pink colour and mix until you achieve the desired colour. 8. Take a piping bag with a round nozzle and add the filling. 9. Pipe the filling till the top in the prepared jars. 10. Fill the raspberry compote in a separate piping bag and pipe it on top of the cream cheese layer. 11. Refrigerate the cheesecake jars for 2 hours. 12. Top it with meringue kisses. #bakewithshivesh #breastcancerawareness #pinktober #cheesecake
The gentle taste of raspberry mixed with the soft, buttery taste of the biscuit base is enthralling and so utterly delicious- it’s inexplicable. Raspberries are such a delight to one’s palate. They’re refreshing, like a fresh breeze and so light! This Raspberry Cheesecake is so light and so fluffy- you won’t even feel as if you’re having a jarful of cheesecake. Moreover, textures in this raspberry cheesecake are amazing! You’ve got the soft raspberry cheesecake mixture and then the melt-in-the-mouth buttery biscuit base. Trust me when I say this, it indeed reminds you of your childhood days. And really, those were the days when you could have endlessly hogged on desserts without caring about a potbelly, haha!
Now, if you guys do follow me, you shall know that I absolutely love playing with fruits and berries. The website is loaded with super cool berry recipes and yet, this raspberry cheesecake happens to be my recent favorite. I am not a huge fan of sweet, rich, and decadent desserts. While they do allure your senses most of the time, I prefer lighter desserts because they don’t render you lazy and indolent. Berry desserts like this raspberry cheesecake are my guilty pleasures. I really love experimenting with berries and fruits because they’re also really forgiving. Moreover, you never know how wonderfully your desserts will come out because berries can completely change the taste and the look of the simplest of desserts!
Evidently, I am a fan of this recipe of raspberry cheesecake. So, if you do happen to make this no-bake, easy raspberry cheesecake, please tag me on Instagram. Don’t forget to use the tag- #bakewithshivesh!
Ingredients of this Fresh Raspberry Cheesecake
I know the first query that I will be receiving when I upload this recipe- “Where do we get the cream cheese from?” And to reiterate, you can very easily find a box of cream cheese at your nearest grocery store. If at all, you don’t succeed in this endeavour, you can get cream cheese at your nearest Modern Bazaar, Krishna Marche, or FoodHall. Keeping the worst-case scenario in mind, if you don’t get cream cheese at these stores also (highly unlikely), you can always order from online grocery stores in advance! For the raspberry compote in this raspberry cheesecake, there is nothing like it if you use fresh raspberries. The fresh ones are easily available at all of the above-mentioned stores and you can also grab some at the INA market. But, frozen raspberries also work perfectly!
The Easiest Raspberry Compote Recipe
- 2 cups frozen or fresh raspberries
- 1.5 tbsp lemon juice
- 2 tbsp sugar
- 2 tbsp water
Add the raspberries, sugar, lemon juice and water to a saucepan. Stir the mixture well and bring it to a boil.
Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools. Fresh raspberry compote is now ready!
Tips for the perfect no-bake raspberry cheesecake
I believe no matter how perfect anyone is at baking if one overlooks the tiny details, one can end up with something completely unexpected. Sure, baking is no rocket science but it, undeniably, requires some knowledge of science which will surely do your desserts a wonder! Some tips for this delectable raspberry cheesecake are as follows:
The Biscuit Base
The recipe starts with the biscuit base and while it is fairly easy to get it together, just remember to properly melt the butter. Melted butter will combine with your biscuits really well. The texture of the biscuit base totally depends upon you. You can grind the base completely into a super-fine mix or you can coarsely grind it. The most important step is to mix these really well and allow it to cool and set in the jars for at least 10 minutes.
The cream cheese mixture
This cream cheese mixture for your raspberry cheesecake is the most important step. Just ensure that before you add your whipped cream, the cream cheese is light and fluffy. After adding your whipped cream, please don’t over-mix. Lastly, follow the drop-by-drop process for your food coloring. This is because the types of food colorings really vary and there is no such brand which is the best one for food colors. Just avoid buying cheaper ones because they’re not healthy. Since this is a plain white mixture, it will absorb your colors quite easily to give you a nice pink.
The Raspberry Compote
- To start with, if you’re using frozen raspberries, it would be ideal if you would keep them in the room temperature before getting started with the compote. Frozen raspberries are not very easy to deal with because they end up becoming one huge blob of raspberries. To let them come down to room temperature will surely make the compote making the process easier.
- Before putting the compote in the piping bag, allow it to cool down sufficiently. Compotes are extremely hot. If you attempt to pour the compote in the bag when it hasn’t cooled down, you’ll probably burn yourself. Not only this, the hot compote mixture will surely spoil the raspberry cheesecake already in the jar.
- After you’re done piping the compote over your cheesecake mixture, refrigerate for a while before you dig in so that your raspberry cheesecake is well set.
No-bake raspberry cheesecake recipe
- ¾ cup crushed biscuits
- ¼ cup melted butter, melted
- 1 cup cream cheese, softened
- 2 tablespoons icing sugar
- ½ cup whipped cream
- 1 vanilla bean
- 2-3 drops of pink gel colour
- ¼ cup raspberry compote
- Meringues kisses(to top)
- In a bowl add the crushed biscuits and melted butter and mix until well combined.
- Take two jars and add the biscuit and butter mixture to the jars and press down.
- Refrigerate the jars for 10-15 minutes to let it set.
- To make the filling, add the cream cheese and icing sugar in a bowl and mix until light and fluffy.
- Gently fold the whipped cream in the cream cheese.
- Add the vanilla beans and mix well.
- Add the pink colour and mix until you achieve the desired colour.
- Take a piping bag with a round nozzle and add the filling.
- Pipe the filling till the top in the prepared jars.
- Fill the raspberry compote in a separate piping bag and pipe it on top of the cream cheese layer.
- Refrigerate the cheesecake jars for 2 hours.
- Top it with meringue kisses.
More raspberry recipes from the blog