This Raw Raspberry Cheesecake is a sweet and deliciously creamy dessert with loads of fresh raspberries! It’s also quick and easy to make! Perfect for all you lazy mums – like me!
Lazy Mum’s Raw Raspberry Cheesecake
Course: DessertsCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
15
minutesCooking time
4
hoursCalories
280
kcalTotal time
4
hours15
minutesNo-bake, creamy raspberry cheesecake—quick, simple, and delightfully fruity.
Cook Mode
Keep the screen of your device on
Ingredients
250 gram Plain Vanilla Biscuits-crushed
80 gram Butter-melted
1 tsp Cinnamon-ground
500 gram Cream cheese-room temperature
1 Punnet Raspberries
1/4 cups Caster sugar
1 tsp Vanilla essence
1 tbsp Gelatine
1 -2 tbsp Hot water
1 Bunch fresh mint leaves
1 sweetened condensed milk
Directions
- Melt the gelatin in a hot water. Make sure that it is fully dissolved. Set aside and let it cool.
- Brush a small spring form pan with melted butter. Add together the crushed biscuits, melted butter and cinnamon. Press into the tin firmly and chill in the refrigerator for ten minutes.
- Blend together the cream cheese, condensed milk, sugar, gelatin mix and vanilla essence. Pour into the chilled base. Place 1/2 raspberries into the mixture and swirl around with a spoon. Place the remaining raspberries and fresh mint leaves on top.
- Refrigerate for 4 hours.
- Serve immediately after removing from the refrigerator. Enjoy!
Notes
- You could substitute the raspberries for any other berries.
Very tasty, thankyou!