Raspberry cheesecake recipe || no bake raspberry cheesecake recipe

Crush the biscuits and mix with melted unsalted butter to form the base.

Press the biscuit mixture into the bottom of a pan to create the base layer.

In a saucepan, combine fresh or frozen raspberries, sugar, lemon juice, and water. Cook until the raspberries break down and the mixture thickens to create the raspberry sauce.

Dissolve 1 teaspoon of gelatin in the raspberry sauce and set aside to cool.

In a bowl, beat the cream cheese and powdered sugar until smooth.

Add 2 teaspoons of lemon juice and mix well.

Dissolve 3 teaspoons of gelatin in a small amount of water and add to the cream cheese mixture.

In another bowl, whip the cream until soft peaks form, then fold it into the cream cheese mixture.

Pour the cream cheese mixture over the biscuit base and smooth the top.

Drizzle the raspberry sauce over the cheesecake and swirl it in for a marbled effect.

Refrigerate the cheesecake until set.

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