Lemon & Raspberry No-Bake Cheesecake with Raspberry Sauce

M always says I’m rubbish at following recipes, and it’s true. Over the years I’ve become really rubbish at following recipes; always wanting to make my own changes and additions to the point where the result is almost unrecognisable!

So, I tend to follow concepts, or ideas and then go my own way with it – and generally, it works (or I learn very valuable lessons!)

This was an easter bake for me – my parents came to stay on Easter Saturday and we had decided to stay in for saturday night; which meant cooking dinner. I had decided to make my Beef Bourginon (which I will also be posting online soon) and so I needed to whip up a pudding, preferably something I could make in advance to save doing it all once my parents had arrived; so I decided on Cheesecake. I googled the amount of gelatine to use (because I never know about things like gelatine!), I knew I wanted it to be lemony, so then I just went with it – and it actually turned out really well – so I thought I’d share it on here!

Hope you like it – and as always, if you make any of my recipes, do let me know how they go, and tag me online (@rosieladkin on Twitter and Instagram)

Serves: 6-8

What You Will Need:

  • 3 mixing bowls, one large
  • Circular cake tin with removable bottom
  • Blender
  • Electric whisk (optional – but will need arm power if not)
  • Small saucepan


  • 160g Digestive Biscuits
  • 80g Butter
  • 250g Raspberries
  • 45g icing sugar
  • 200ml Double Cream
  • 200g Cream Cheese
  • 125g Caster Sugar
  • 25g Lemon Juice
  • Zest of one lemon
  • 3 sheets to gelatine

How To Do It:
For the biscuit base:

  1. Place butter in a microwaveable mixing bowl and heat in the microwave until melted.
  2. Crush Digestives with a rolling pin – I do this by putting them in a sandwich bag to keep it all tidy!
  3. Mix the melted butter and the biscuit crumbs together and press firmly into the base of the cake tin. Use a metal spoon and make sure it is really well compressed or the base will crumble.
  4. Place the tin in the fridge and leave for 30 minutes to set.

For the Raspberry Sauce:

  1. Put 200g of the Raspberries, 5g of Lemon Juice and the icing sugar into the blender and mix well. Set aside.

For the Cheesecake Filling:

  1. Soak Gelatine sheets in a bowl of water for approx 7 minutes.
  2. Pour 100ml Double cream into the small saucepan and heat until warmed through. Do not boil. When heated through, remove from the heat.
  3. After 7 minutes soaking, shake the water from the gelatine sheets and add to the warm cream. Mix well until dissolved. Set aside.
  4. Into a large mixing bowl, zest one lemon, add 20g lemon juice, and mix with the caster sugar and cream cheese. Mix well until completely smooth (I used an electric whisk)
  5. Add the gelatine and cream mix. Stir well.
  6. Measure out 100ml of double cream and whisk until thick (again, you’ll most probably need an electric whisk for this, unless you feel like a proper workout!). Add to the rest of the cheesecake filling and mix well.
  7. Tear apart the rest of the raspberries into small chunks with your fingers and add to the mix. Stir gently to evenly distribute.

Putting it all together:

  1. Pour the cheesecake filling into the tin over the biscuit base. Gently tap the tin on a hard surface to level out the top.
  2. Add several drops of the raspberry sauce to the top in a circle or spiral. Run a knife through each to make a pretty heart design.
  3. Put in the fridge to set for at least 4-6 hours.

Serve drizzled with the rest of the raspberry sauce for extra yumminess!

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