Raspberry Swirl Cheesecake

Raspberry Swirl Cheesecake is an easy to make, no bake dessert. Creamy and sweet, yet tart and with a crunchy, this recipe ticks all the boxes. Not to mention it is visually stunning, so it’s sure to impress. Whether you’re hosting a dinner party or simply indulging your sweet tooth, this recipe is a winner. Or if you are after a more traditional recipe, try my citrussy no bake Lemon Cheesecake.

Why You’ll Love This No Bake Raspberry Cheesecake

1. No Oven Required: Perfect for warm days when you’d rather not turn on the oven.
2. Fuss-Free Preparation: Minimal effort with maximum reward.
3. Prepare Ahead: The Raspberry Swirl Cheesecake can be made 24-48 hours beforehand, leaving more time for other preparations.

Method

Step 1: Prepare the Base

1. Blitz the biscuits in a food processor until finely crushed.
2. Mix with melted butter, cinnamon and salt until combined.
3. Press the mixture into the base of a 20cm springform tin and refrigerate while preparing the filling.

Step 2: Make the Raspberry Swirl (Coulis)

1. Combine frozen raspberries, water and sugar in a blender.
2. Blend until smooth.
3. If you don’t want any raspberry seeds through the cheesecake, these can be strained out by running the swirl (coulis) through a sieve. I skip this step.

Step 3: Prepare the Cheesecake Filling

1. In a large bowl, beat the cream cheese until smooth. Add the condensed milk
2. Add the lemon juice, mixing until combined.
3. Whip the thickened cream in a separate bowl until soft peaks form, then fold gently into the cream cheese mixture.
4. Gently stir in half the coulis.

Step 4: Finish the Raspberry Cheesecake

1. Pour the filling over the chilled base, smoothing the surface.
2. Refrigerate for at least 3 hours, or overnight, until set.
3. Remove from the tin, garnish is desired, slice, and serve with the remaining coulis.

Tips for Raspberry Swirl Cheesecake Success

• For an extra indulgent touch, garnish the set cheesecake with fresh raspberries sprinkled with icing sugar, and even a sprig of mint before serving.
• Make sure the cream cheese is fully softened to avoid lumps in the filling.
• Give time for the cheesecake to set.

This Raspberry Swirl Cheesecake is a crowd-pleaser. It’s simple to prepare and utterly divine. With its creamy texture and fruity zing, it’s the perfect dessert for any occasion. Give it a go!

Feedback & More

Did you try the Raspberry Swirl Cheesecake? While you’re on the page, let me know in the comments below. Cheers, Elby!

If you liked this recipe, check out some of my other deliciously sweet desserts! Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.

Raspberry Swirl Cheesecake

Recipe by Elby | The Tasteful Pantry

Indulge in a creamy no-bake raspberry swirl cheesecake! Easy to make, deliciously fruity, and perfect for any occasion.

Course: DessertCuisine: FrenchDifficulty: Easy

5.0 from 1 vote

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Servings

10

servings

Prep time

30

minutes

Refrigeration time

3

hours 

Total time

3

hours 

30

minutes

Cook Mode

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Ingredients

• Biscuit Base

• 250 grams plain sweet biscuits (eg shredded wheatmeal, digestive)

• 125 grams unsalted butter, melted

• 1/2 tsp cinnamon

• 1/4 tsp salt

• Raspberry Coulis

• 250 grams frozen raspberries

• 1/4 cup caster sugar

• 3/4 water

• Filling

• 500 grams cream cheese block

• 395 grams condensed milk

• 1/2 cup lemon juice

• 300 ml thickened cream, whipped

Directions

• Biscuit Base
• Place the biscuits in a food processor and blend until they resemble breadcrumbs. Transfer to a small bowl.
• Add the remaining ingredients and combine well. When pushed to the side of the bowl with the spoon, the biscuits should hold. If they crumble back into the bowl, add a little extra melted butter.
• Pour the biscuit mix into a lightly sprayed 24cm springform pan and press down firmly with the back of a spoon, until evenly spread. Refrigerate while preparing the filling.
• Raspberry Coulis
• Combine all the ingredients into a blender and blend until smooth.
• Filling
• In a stand mixer, blend the cream cheese for 1 minute, or until there are no lumps.
• Add the condensed milk until combined and the mixture is smooth. Mixing on low, stir in the lemon juice.
• Remove the bowl from the mixer and gently fold in the whipped cream until just combined.
• Pour half of the coulis into the cream cheese mix and using a handheld whisk, do 1-2 slow circles of the whisk through the cream cheese – this will swirl the coulis through the filling. Do not over stir the filling or the coulis will combine too much, removing the swirl effect.
• Assembling
• Pour the filling onto the prepared biscuit base and gently spread evenly with a spatula. Refrigerate for at least three hours or overnight.
• When ready to serve, garnish with fresh raspberries sprinkled with icing sugar and a sprig of mint, if desired. Serve with the remaining coulis. Enjoy!
  
  For a traditional citrussy recipe, try my no bake Lemon Cheesecake.
  
  
  

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