Mother's Day No-Bake Cheesecake (Printable)

Creamy no‑bake cheesecake on a buttery biscuit base finished with vibrant homemade raspberry coulis.

# What You Need:

→ Biscuit Crust

01 - 200 g digestive biscuits (or graham crackers)
02 - 100 g unsalted butter, melted

→ Cheesecake Filling

03 - 400 g cream cheese, softened
04 - 200 ml double cream (heavy cream), cold
05 - 100 g powdered sugar
06 - 1 tsp vanilla extract
07 - 1 tbsp lemon juice

→ Raspberry Coulis

08 - 250 g fresh raspberries (or frozen, thawed)
09 - 60 g granulated sugar
10 - 1 tbsp lemon juice

# Directions:

01 - Crush the biscuits into fine crumbs using a food processor or a rolling pin. Mix with melted butter until evenly combined. Press the mixture evenly into the base of a 20 cm (8") springform tin lined with baking parchment. Chill in the refrigerator for 20 minutes.
02 - Beat cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, and lemon juice; mix until combined. In a separate bowl, whip the double cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Pour the filling over the biscuit base, smoothing the top. Cover and refrigerate for at least 6 hours, preferably overnight, to set.
03 - In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until the raspberries break down. Remove from heat and strain through a fine mesh sieve to remove seeds. Allow to cool.
04 - Remove the cheesecake from the springform tin and transfer to a serving plate. Drizzle generously with raspberry coulis and garnish with extra fresh raspberries if desired.

# Top Tips:

01 -
  • Everyone will think you spent hours on it, but it comes together with barely any effort (and no oven at all).
  • You get that perfect creamy-crisp texture, plus the vibrant tang from homemade raspberry sauce just seals the deal.
02 -
  • If you rush the chilling, your cheesecake might ooze instead of cut into perfect slices—I learned that the messy way.
  • Whipping the cream just to soft peaks (not stiff) is the secret to that mousse-like texture that holds up but melts in your mouth.
03 -
  • If your base feels too crumbly, add an extra spoonful of melted butter until it holds together firmly.
  • Letting the cheesecake set overnight transforms the flavor and structure—don’t skimp on that chill!
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