Description
A delightful no-bake cheesecake combining tangy lemonade and sweet raspberries, perfect for summer parties and celebrations.
Ingredients
Scale
- 300 g digestive biscuits
- 150 g unsalted butter, melted
- 250 ml lemonade
- 75 g caster sugar
- 15 g gelatine powder
- 500 g full-fat cream cheese
- 300 ml double cream
- 100 g icing sugar
- 200 g fresh raspberries
- 100 ml raspberry coulis
- 150 ml double cream (for decoration)
- 2 tbsp icing sugar (for decoration)
- 200 g fresh raspberries (for decoration)
- 10 g freeze-dried raspberries
Instructions
- Prepare the Biscuit Base: Crush the digestive biscuits until fine crumbs, mix with melted butter, and press into a 20 cm (8 inch) deep springform cake tin. Refrigerate.
- Make the Filling: Heat lemonade and caster sugar in a pan, add gelatine and whisk until dissolved. Allow cooling. Beat cream cheese and icing sugar until smooth; add double cream and cooled lemonade mixture, whisking until smooth. Pour over the biscuit base, add raspberries, and drizzle with raspberry coulis.
- Set the Cheesecake: Refrigerate for at least 8 hours or overnight to set.
- Decorate: Whip double cream with icing sugar until soft peaks form, pipe around the cheesecake, and decorate with fresh and freeze-dried raspberries.
- Serve: Slice and enjoy chilled.
Notes
For easier slicing, warm your knife in hot water before cutting. You can customize with a layer of lemon curd for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cheesecake, dessert, summer dessert, raspberry, no-bake cheesecake