This No Bake Cheesecake is a light, creamy dessert to enjoy with friends or family. You can also make in Martini glasses for an extra special occasion.

We love this No-bake cheesecake recipe because is one of those super easy desserts with just a handful of ingredients. You can even make it with your kids!

It will last up to five days in the fridge, or you can freeze the cheesecake to enjoy at a later time. After it sets in the refrigerator, wrap the whole pan (you can remove the sides if desired) in one layer of plastic wrap, then one layer of aluminium foil. No-bake cheesecake freezes wonderfully for up to 3 months. Thaw in the refrigerator, then slice and serve.

This recipe works well with any of our Natural Flavoured Icing Sugars! Take a look at the full range here!

Ingredients Raspberry Ripple No Bake Cheesecake

Instructions

1. First make the biscuit base. Place the digestive biscuits in a food bag which can be sealed (you can put them in a bowl if you don’t have any). Using a rolling pin break the biscuits up until they are crumbs.

2. Melt the butter and then add to the crumbs. Mix until fully combined together.

3. Spread the mixture evenly in the tin.  I’ve used a 8 inch one. If you like you can spread up the sides to get more of a case. Place in the fridge to harden for 30 minutes.

4. In a bowl add the double cream, cream cheese, and our natural flavoured icing sugar and whisk until lightly whipped. The thicker you can get the better as it will hold its shape when sliced.

5. Pour the filling into the prepared crumb tin and spread evenly.

6. Add raspberries to the top.

7. Chill in the fridge overnight until serving or for a minimum of four hours.

To make Martini glasses for individual portions, divide the biscuit crumb between 4-6 glasses and push down.

Evenly share out the filling into each glass and spread it neatly. Add raspberries on top and add a sprinkle of icing sugar.