A No Bake Raspberry Jam Cheesecake is an ideal dessert for those short of time or who prefer making something a little easier. With a crunchy and sweet base, luxuriously thick and silky cream cheese, and delicious raspberry jam, we know you’ll love this recipe.
No Bake Raspberry Jam Cheesecake
Most would think that such a tasty dessert would be challenging to make, but this recipe shows you just how easy this no bake raspberry jam cheesecake is to make.
The best part is you don’t need an oven to make this cheesecake, and it still tastes just as good if made the day before.
No Bake Raspberry Jam Cheesecake
Delicious raspberry jam on silky smooth cheesecake filling with a crunchy and sweet base
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Servings: 12 serves
Ingredients
Biscuit base:
- 8.8 oz graham crackers
- 2 oz superfine sugar
- 3 oz desiccated coconut
- 5 oz unsalted butter
Cheesecake filling:
- 8.8 oz cream cheese
- 7 oz granulated sugar
- 1 tsp vanilla extract
- 1 tbsp honey
- 1 tbsp lemon juice
- 3.5 oz raspberry jam
- 10 floz heavy cream
Instructions
Biscuit base:
- Line the tray: Line 7” x 11” (or 8” x 12” for thinner base) baking tray with parchment paper with some over hanging for easy lifting later.
- Crush the biscuits finely and add into a large mixing bowl.
- Add the superfine sugar and desiccated coconut to the already crushed biscuits and mix through.
- Next add melted butter, mix well until the texture is moist and crumbly.
- Pour the no bake cheesecake base mixture into the lined tray, pack and press the base mixture firmly into the tray using back of drinking glass or measuring cup. After the base has been pressed into the tray, freeze for 15 minutes.
Cheesecake filling:
- You then add sugar, vanilla extract and cream cheese into a large mixing bowl, beat them together using a stand mixture or an electric beater until sugar is dissolved, all smooth and everything is well combined. Scrape down sides of the bowl as needed.
- Now add in lemon juice and honey, mix well then add heavy cream and beat for a minute.Have a taste at this point to ensure that you’re happy with the mixture, as more lemon juice or honey can be added.Continue to mix well for another minute until stiff peaks are formed.
Adding the filling to the base:
- Take the base out of the freezer, smear the filling mixture on top evenly. Once you have done that, put the tray back into the freeze and continue to freeze for another 20 minutes.
Decorate:
- Remove the no bake cheesecake again out of the freezer after 20 minutes. Spoon dollops of jam on top. Use a toothpick to draw swirls all over.
- Chill your No Bake Raspberry Jam Cheesecake for at least 2 hours in refrigerator before serving otherwise put it in overnight for a firmer texture.
Nutrition
Serving: 1serve | Calories: 488kcal | Carbohydrates: 48g | Protein: 4g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 216mg | Potassium: 138mg | Fiber: 2g | Sugar: 34g | Vitamin A: 937IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
No Bake Raspberry Jam Cheesecake Ingredients
- Graham crackers: You need a sweet biscuit for the base graham cracker; wheat biscuits or a digestive biscuit will all work.
- Superfine sugar: or Sugar substitute of your choice
- Desiccated coconut: Unsweetened was used for this recipe.
- Unsalted butter: No need to bring it to room temperature as the butter will need to be melted in the microwave.
- Cream cheese: Full fat is best to use here.
- Granulated Sugar: We used Splenda in our recipe at a ratio of 1:1.
- Vanilla extract: Like most recipes, try to get at least vanilla extract and avoid the lower-quality essence.
- Honey: Feel free to pick your favorite to use.
- Lemon juice: Use fresh lemon for this recipe.
- Raspberry jam: Choose a good quality jam; you want something balanced in flavor for the topping.
- Heavy cream: For the cheesecake filling, heavy cream gives the best result; it becomes gloriously thick and silky.
How to Make No Bake Raspberry Jam Cheesecake
- Crush the graham crackers: Doing this by hand might take a while, so feel free to use a food processor.
- Dry ingredients: To the crushed crackers, add the sugar and coconut. Stir the ingredients together.
- Add butter: Melt the butter in a microwave, then add it to the dry ingredients.
- Mix: With a spatula, mix the butter through the dry ingredients until combined.
- Prepare the base: Spoon the base ingredients into a tray and evenly spread and flatten the base using an offset spatula.
- Add cream cheese and sugar to a large mixing bowl and begin mixing with a hand mixer.
- Whipping the cream cheese: The sugar and cream cheese should begin coming together and start to look like whipped cream.
- Heavy cream: Once the cream cheese and sugar come together, add the heavy cream and continue to whip until it becomes rich and silky.
- Remove base: Take the base from the fridge.
- Cream cheese filling: Place the cream cheese filling onto the middle of the base and use a spatula to distribute the filling over the base evenly.
- Dollop the jam: Use a spoon to dollop the jam over the filling in whichever pattern you prefer.
- Swirl decoration: With a toothpick, swirl the jam through the cheesecake filling.
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Have a little extra time and want to make a slice that’s a bit different? then try our Thai Steamed Banana Cake recipe.
