No-Bake Raspberry Cheesecake

Ingredients:

For the Crust:

• 250 g whole grain butter cookies
• 150 g butter, melted
• Pinch of cinnamon

For the Filling:

• 800 g cream cheese
• 250 g plain yogurt
• 100 g sugar
• 6 gelatin sheets
• Juice and zest of 1/2 lemon
• 100 g heavy cream

For the Topping:

• 2 – 3 tbsp sugar
• 150 ml red juice (e.g., currant juice)
• 120 ml water
• 350 g raspberries
• 1 packet red cake glaze

Instructions:

1. Prepare a 26cm diameter cake ring by greasing it or lining it with a cake collar.
2. Crush the butter cookies and mix them with melted butter and cinnamon. Press this mixture firmly into the bottom of the cake ring to form the crust.
3. Soften gelatin sheets in cold water and juice the lemon. Beat cream cheese with yogurt, lemon juice, lemon zest, and sugar until smooth.
4. Whip the heavy cream until stiff peaks form. Dissolve the gelatin and mix it with a small amount of the cream cheese mixture. Then fold this mixture into the remaining cream cheese mixture along with the whipped cream. Pour the filling onto the prepared crust and refrigerate for at least 5 hours.
5. Before serving, carefully remove the cake ring and arrange frozen raspberries on top of the cheesecake.
6. Prepare the topping by mixing cake glaze with sugar, red juice, and water. Bring to a boil while stirring constantly and pour it over the raspberries.
7. Chill the cheesecake for another 30 minutes before serving. This recipe yields 12 servings.

Thank you for sharing this delightful recipe! It’s sure to be a hit at any gathering. Enjoy your Raspberry Cheesecake! 🍰🍓