Mother's Day No-Bake Cheesecake (Printable)

Creamy no-bake cheesecake on a buttery biscuit base, chilled and finished with a bright raspberry coulis.

# Ingredient List:

→ Biscuit Crust

01 - 200 g digestive biscuits (or graham crackers)
02 - 100 g unsalted butter, melted

→ Cheesecake Filling

03 - 400 g cream cheese, softened
04 - 200 ml double cream (heavy cream), cold
05 - 100 g powdered sugar
06 - 1 tsp vanilla extract
07 - 1 tbsp lemon juice

→ Raspberry Coulis

08 - 250 g fresh raspberries (or frozen, thawed)
09 - 60 g granulated sugar
10 - 1 tbsp lemon juice

# How-To Steps:

01 - Crush the biscuits into fine crumbs using a food processor or a rolling pin. Mix with melted butter until evenly combined. Press the mixture evenly into the base of a 20 cm (8") springform tin lined with baking parchment. Chill in the refrigerator for 20 minutes.
02 - Beat cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, and lemon juice; mix until combined. In a separate bowl, whip the double cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Pour the filling over the biscuit base, smoothing the top. Cover and refrigerate for at least 6 hours, preferably overnight, to set.
03 - In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until the raspberries break down. Remove from heat and strain through a fine mesh sieve to remove seeds. Allow to cool.
04 - Remove the cheesecake from the springform tin and transfer to a serving plate. Drizzle generously with raspberry coulis and garnish with extra fresh raspberries if desired.

# Expert Advice:

01 -
  • Nobody ever believes how effortless it is to create something this impressive—your secret is safe if you choose to keep it.
  • The creamy filling and zesty berry topping form a showstopper that’s become my go-to for celebrations.
02 -
  • Once, I rushed the chilling time and the cheesecake nearly slid apart—resist the urge to serve early, patience is crucial for the perfect slice.
  • Switching to cold cream to whip was a game changer—room temperature cream just doesn’t hold soft peaks the same way.
03 -
  • If you don’t have a stand mixer, a sturdy whisk and some elbow grease will do the trick—just don’t rush it.
  • The real secret: whisk the cream cheese filling a bit more than you think, then barely fold in the whipped cream for airy perfection.
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