Simple Digestive Raspberry Cheesecake

You know what’s funny? For years, I thought cheesecake had to be this complicated thing that required perfect oven temperatures and water baths. That’s how my grandmother always made it, and when I tried, it would crack or sink in the middle every single time.

Turns out, some of the best cheesecakes don’t need an oven at all. This raspberry version is proof of that – it’s just about mixing the right ingredients and letting the fridge do all the work. For anyone who’s ever been nervous about baking cheesecake, this no-bake method is basically impossible to mess up.

What Kind of Soft Cheese Should I Use?

For a no-bake cheesecake, cream cheese is your best bet, with Philadelphia being the most reliable choice. Regular cream cheese from the block works better than whipped or spreadable varieties since it gives your cheesecake the right structure and firmness. Make sure to use full-fat cream cheese – the low-fat versions contain more water and can make your cheesecake too soft or prevent it from setting properly. Let your cream cheese come to room temperature before starting, which helps prevent lumps and makes it easier to mix with other ingredients. If you’re in the UK, “soft cheese” is the same thing as cream cheese, so don’t worry if that’s what you see at the store.

Options for Substitutions

This no-bake cheesecake is pretty adaptable – here’s what you can swap if needed:

• Digestive biscuits: No digestive biscuits? Graham crackers work perfectly as a substitute. You could also use vanilla wafers or even gingersnaps for a spicier base.
• Full-fat soft cheese: It’s best to stick with full-fat cream cheese here – light versions might make your cheesecake too soft. In a pinch, mascarpone cheese can work, though the texture will be slightly different.
• Double cream: Heavy whipping cream is the same thing as double cream. If you’re in the US, that’s what you’ll want to use. Don’t substitute with light cream or half-and-half as your cheesecake won’t set properly.
• Raspberries: Feel free to swap raspberries with other berries like strawberries, blackberries, or even a mix. If using frozen berries, make sure to thaw and drain them well to avoid excess moisture.
• Caster sugar: Regular granulated sugar works fine here – just give it a quick blitz in a food processor to make it finer. Powdered sugar can also work, but use about 1.5 times the amount.
• Vanilla extract: Vanilla bean paste or the seeds from a vanilla pod work great. You could also try almond extract or orange extract for a different flavor profile.

Watch Out for These Mistakes While Making

The biggest challenge when making no-bake cheesecake is achieving the right consistency – if your cream cheese isn’t at room temperature, you’ll end up with lumps that no amount of mixing can smooth out, so make sure to leave it out for at least 2 hours before starting.

Another common mistake is under-whipping the cream mixture – you want it firm enough to hold its shape when you lift the beater, but be careful not to over-whip or you’ll end up with butter instead of cream (stop mixing as soon as you see stiff peaks form).

The base can make or break your cheesecake, so avoid pressing the biscuit mixture too firmly into the pan – a gentle, even pressure with the back of a spoon is all you need, as too much compression will make it rock-hard and difficult to slice.

For the smoothest finish, always fold in the raspberries gently at the very end, and give your cheesecake at least 6 hours (preferably overnight) in the fridge to set properly – rushing this step will result in a wobbly, messy slice.

What to Serve With No Bake Raspberry Cheesecake?

This creamy, fruity cheesecake is pretty fantastic on its own, but there are some simple ways to make it even more special! A dollop of freshly whipped cream on the side adds an extra touch of indulgence, while a warm berry sauce (made by heating fresh raspberries with a bit of sugar) creates a nice temperature contrast. If you’re serving this at a party, I like to put out a bowl of mixed berries – strawberries, blueberries, and extra raspberries – so people can add more fruit to their slice. For a cozy drink pairing, try serving it with coffee or hot tea, which helps balance out the richness of the cheesecake.

Storage Instructions

Keep Fresh: Your no-bake raspberry cheesecake will stay perfect in the fridge for up to 5 days when stored in an airtight container. The flavor actually gets even better after a day or two as all the raspberry goodness mingles with the creamy filling!

Freeze: Want to save some for later? This cheesecake freezes really well for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil, or pop it in a freezer-safe container. I like to slice it first so I can thaw individual pieces when the craving hits.

Thaw: When you’re ready to enjoy your frozen cheesecake, transfer it to the fridge and let it thaw overnight. The texture will be just as creamy as when it was fresh! Just remember not to add any fresh raspberry toppings until you’re ready to serve.

Preparation Time	20-30 minutes
Cooking Time	0 minutes
Total Time	360-720 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3700
• Protein: 40-50 g
• Fat: 230-250 g
• Carbohydrates: 400-420 g

Ingredients

For the crust:

• 10.6 oz digestive biscuits (crushed finely for a uniform crust)
• 3.5 oz unsalted butter (melted and cooled slightly)

For the filling and topping:

• 1 tsp vanilla extract (Rodelle is my favorite brand for robust flavor)
• Icing sugar, for dusting (optional, adds a delicate finish)
• 1 1/4 cups heavy cream (chilled for better whipping)
• 17.6 oz full-fat cream cheese (softened at room temperature, about 70°F for easy blending)
• 10.6 oz fresh raspberries (plus extra for garnish)
• 1/2 cup caster sugar

Step 1: Make the Biscuit Base

• 10.6 oz digestive biscuits
• 3.5 oz unsalted butter, melted

Blitz the digestive biscuits in a food processor or place them in a food bag and crush them with a rolling pin until finely ground.

Transfer the crumbs to a bowl and stir in the melted unsalted butter until the mixture resembles damp sand.

Pour the mixture into a 20cm springform tin and press it evenly into the base using the back of a spoon.

Chill the base in the fridge until firm and needed.