No-Bake Raspberry Cheesecake: The Perfect Summer Treat

Hi guys!

What’s your favorite Summer dessert? Mine must be this Raspberry Cheesecake. It’s sweet, but not too sweet. It has fruit, but not too much 😉 And it’s lighter than many of my other desserts. Perfect for Summer or tea time ^^

What’s inside? Nothing but sweetness and ultimate pleasure 😉

What we need:

• 160 g Biscoff (speculoos)
• 160 g butter
• 250 g fresh raspberries for the bottom + +- 750 g fresh raspberries for the decoration
• 1 lemon
• 350 g cream cheese
• 200 ml cream (to whip)
• 6 sheets of gelatine
• 100 g sugar
• 1 bag of vanilla sugar (+- 8g)
• Some powdered sugar
• spring cake tin
• 1 sheet of parshment paper

How to:

1. Crunch the speculoos. (You can do this in a bowl or you can use a foodprocessor. I’ve used my new Braun Multiquick 9 and it’s done in seconds. I’ll show you guys later what this baby can do 😉 )
2. Melt the butter in a small saucepan or in the microwave.
3. Place the spring cake tin on the sheet of parshment paper and draw a circle around it. Cut it out and place in the cake tin.
4. Mix together butter and speculoos and poor in the cake tin.
5. Push down with your hands (it sticks to spoons so that’s not really handy)
6. Set aside in the fridge.
7. Soak the gelatine in a bowl with cold water.
8. Mix together sugar, vanilla sugar and cream cheese.
9. Squeeze the lemon and heat the juice a little.
10. Squeeze the gelatine and put them in the bowl with lemon juice. Stir until all is absorbed. If needed, heat the bowl again (not too long).
11. Whip the cream.
12. Add the lemon juice to the cream cheese mixture and mix well.
13. Add the whipped cream one spatula at a time and gently blend together.
14. Take the raspberries for the bottom and cut them in half.
15. Take the spring cake tin out of the fridge and place the raspberries on the bottom.
16. Add the cheesecake and spread evenly.
17. Put in the fridge for at least 4 hours or overnight.
18. Decorate with raspberries and powdered sugar. (add the powdered sugar just before serving. It’ll dissapear if you do this in advance)
19. Share & indulge

I hope you guys like this cheesecake recipe! I’m sharing it with my friends at Fiesta Friday ❤ Co-hosts this week are Jhuls from The Not So Creative Cook and Petra from Food Eat Love!

Have a delicious day ❤
xxx Sarah

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