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No-Bake Raspberry Cheesecake

A delightful No-Bake Raspberry Cheesecake that combines creamy mascarpone with fresh raspberries, creating a symphony of flavors and textures in every bite.
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Prep Time 40 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 7 oz digestive biscuits or graham crackers
  • 7 tbsp melted butter
For the filling
  • 17.6 oz farmer’s cheese or smooth soft cheese
  • 8.8 oz mascarpone
  • 1/3 cup powdered sugar
  • 1.25 cups heavy cream (cold)
  • 17.6 oz fresh raspberries Reserve some for garnish
For the topping
  • 7 oz white chocolate
  • 1/3 cup heavy cream

Method
 

Prepare the crust
  1. Crush digestive biscuits or graham crackers into fine crumbs and mix with melted butter.
  2. Press the mixture firmly into the base of an 8-inch springform pan and chill for 20-30 minutes.
Make the filling
  1. In a bowl, whip together the farmer’s cheese, mascarpone, and powdered sugar until thick and velvety.
  2. Gently fold in half of the fresh raspberries.
  3. Spread the filling evenly over the chilled crust.
Prepare the topping
  1. Melt white chocolate with heavy cream until smooth.
  2. Pour the white chocolate topping over the cheesecake and return to the refrigerator for at least 4-6 hours.
Serve
  1. Slice the cheesecake and serve chilled, adorned with reserved raspberries and powdered sugar.
  2. Optionally, serve with a dollop of whipped cream or raspberry coulis.

Notes

Store in the refrigerator for up to five days. Consider adding a splash of vanilla extract for enhanced flavor. Be gentle when folding in raspberries to maintain their shape.