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No Bake Raspberry & Ginger Cheesecake

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No Bake Raspberry and Ginger Cheesecake

An easy to make no bake raspberry topped cheesecake with gingersnaps for the crust. Disappears quickly, light and fluffy dessert.

 

Yield

8 servings

Prep

10 min

Cook

0 min

Ready

3 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
13 ounces ginger snap cookies
store-bought or homemade
*
¼ cup butter
melted
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3 teaspoons gelatin, unflavored
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¾ cup water
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13 ounces cream cheese
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1 teaspoon vanilla extract
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1 cup sugar
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1 cup light cream (half&half)
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13 ounces raspberries
fresh
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Ingredients

Amount Measure Ingredient Features
375.7 ml/g ginger snap cookies
store-bought or homemade
*
59 ml butter
melted
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15 ml gelatin, unflavored
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177 ml water
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375.7 ml/g cream cheese
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5 ml vanilla extract
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237 ml sugar
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237 ml light cream (half&half)
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375.7 ml/g raspberries
fresh
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Directions

Add the cookies in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.

In a bowl, mix with the melted butter and mix well to combine.

Press into the base of a lightly greased 20cm by 30cm tin lined with parchment papper.

Keep refrigerate for at least 30 minutes or until firm.

Place the gelatine in a small pot with the water, and let stand for 5 minutes, until water is absorbed.

Place the cream cheese, vanilla and sugar in the bowl of an electric mixer and beat 4 to 5 minute or until smooth.

Add the cream and beat for about 3 minutes or until thickened.

Heat gently until the gelatine is completely disolved.

Gently fold through the gelatine and pour the mixture over the cookie crust.

Smooth with a spatula and top with fresh raspberries.

Chill for at least 2 hours or until set.

Slice and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 36564% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 194mg 8%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 6%
Sugars g
Protein 10g
Vitamin A 19% Vitamin C 11%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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