Description
Indulge in the delightful flavors of a no-bake raspberry cheesecake, a refreshing and creamy dessert that melts in your mouth with every bite. The delicate texture, combined with the light sweetness of fresh raspberries, makes it a perfect choice for warm summer days or gatherings with friends. This chilled treat is easy to prepare, requiring no oven, and is ready in just 20 minutes followed by a short chilling time. Made with ripe raspberries for a balanced sweetness and acidity, this cheesecake offers a beautiful aesthetic and exquisite taste in every serving.
Ingredients
- 200 g crushed biscuits
- 100 g melted butter
- 250 g mascarpone
- 200 g crème fraîche épaisse
- 100 g sucre glace
- 300 g framboises fraîches
- 2 teaspoons jus de citron
Instructions
- Prepare the crust: In a large bowl, combine 200 g crushed biscuits and 100 g melted butter until the mixture is sandy and holds together. Press this mixture into the bottom of a 23 cm springform pan to create an even base. Refrigerate for 10 minutes.
- Prepare the filling: In another bowl, mix 250 g mascarpone, 200 g crème fraîche épaisse, 100 g sucre glace, and 2 teaspoons jus de citron with an electric mixer on medium speed until smooth and creamy, about 3-5 minutes. Ensure there are no lumps.
- Incorporate the raspberries: Gently fold in 300 g fresh raspberries, being careful not to crush them too much. Reserve a few for garnish.
- Assemble the cheesecake: Pour the raspberry mixture over the chilled crust, smoothing the top with a spatula. Tap the pan lightly on the counter to remove air bubbles.
- Chill the cheesecake: Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best consistency.
- Serve: To remove the cheesecake, run a knife around the edges before opening the springform pan. Slice into generous pieces and serve with additional raspberries on top or a raspberry coulis.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 352
- Sugar: 12 g
- Sodium: 89 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 82 mg
Keywords: To achieve the best flavor, use ripe raspberries. Under-ripe berries can make the cheesecake too tart. For a flavored variation, consider adding a splash of vanilla extract or incorporating chopped mint leaves. Ensure proper chilling for firm consistency. If the cheesecake hasn't set after four hours, leave it overnight in the fridge.