Too Pretty to Eat? 💕 No-Bake Cheesecake + Raspberry Meringue Magic 🤭

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein and reduces fat.

Prepare the cheesecake base by crushing the graham crackers or digestive biscuits and mixing them with melted unsalted butter. Press the mixture into the bottom of a mold.

For the cheesecake filling, beat the cream cheese with sugar until smooth. Add sour cream, whipped heavy cream, softened gelatin, lemon juice, and vanilla extract, mixing until well combined. Pour the filling over the crust and refrigerate until set.

For the raspberry gelée topping, combine raspberry purée, sugar, glucose syrup, and softened gelatin in a saucepan. Heat gently until the gelatin dissolves, then pour over the cheesecake once set.

To make the raspberry meringue, whip egg whites until soft peaks form, gradually adding sugar and powdered sugar until stiff peaks form. Fold in raspberry powder and pipe onto a baking sheet. Bake until dry and crisp.

For decoration, whip heavy cream with sugar and raspberry powder, then pipe onto the cheesecake.

Cooking Techniques

Spice Level:

Dietary

Allergens