Turn the taste of raspberries into summer refreshment by making this no-bake cheesecake.
I hope you are looking for the perfect cheesecake recipe.
This is simply the best raspberry cheesecake recipe, the best ever. The recipe is perfect, especially for something like cheesecake, for which everyone has their own personal favorite.
It will take you less than 20 minutes to prepare and I assure you that this dessert will become your next favorite sweet treat.
It’s easy to make, rich and creamy, and after you’ll love how easy it is to make!
Besides being a light and creamy cheesecake, the fresh raspberry makes it so much more delicious!
There’s no turning on the oven and waiting for extra time to bake the cheesecake, and the cooling time is half of what it takes for a standard cheesecake!
In short, raspberries are the fruits of perennial, deciduous plants from the family Rosaceae.
They grow like bushes and are also known as nature’s red gold and come in a variety of colors.
In any case, they are rich in nutrients and taste perfect.
Raspberry Cheesecake
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Loading...Ingredients
- 350 g of raspberry wafers (or regular wafers)
- For the filling
- 250 g of cream cheese
- 4 bags of whipped cream
- 200 ml of milk
- 200 g of white chocolate, melted
- 150 g of raspberries
- 50 g of powdered sugar
- 1 bag of gelatin, dissolved in 5 tablespoons of cold water, then melted in steam
Instructions
First, crush the wafers and press them into a round pan.
To prepare the filling, beat the cream cheese, whipped cream bags, and milk in a deep bowl with a mixer.
Add the melted white chocolate and stir.
In a blender, blend the raspberries together with the sugar until you have raspberry juice and strain through a sieve to remove the seeds.
Add the pure raspberry juice to the cream cheese mixture and add the melted gelatin.
Mix well and transfer the filling to the pressed wafers.
Leave the cheesecake to cool well in the refrigerator for about 3-4 hours.
Serve with white chocolate and raspberries.
Bon appetit and fun cooking!
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