This blue raspberry cheesecake is bold, vibrant and bursting with flavour. It's an easy, no-bake dessert made with simple ingredients and it's so fun that both kids and adults will love it!
If you're looking for a fun yet quick and easy dessert, this is the one for you! This no-bake blue raspberry cheesecake takes just 20 minutes of prep time then you can sit back and let the fridge do the rest of the work. It's perfect for birthdays, summer gatherings, baby showers, or any other special occasions.
If you're new to no-bake cheesecakes, you can read the detailed ingredient notes, step-by-step instructions and tips in the post below. If you prefer the short, condensed version, you can find it in the recipe card at the end of the post. Enjoy!
Ingredients
- Digestive biscuits: Digestive biscuits are used for the no-bake cheesecake base. They have quite a neutral flavour so they make the perfect accompaniment for the sweet cheesecake filling.
- Butter: Butter is another ingredient you'll need for the base. Make sure to use actual butter and not margarine, which may leave your cheesecake base a bit soggy.
- Cream cheese: Of course, to make cheesecake, we'll need some cream cheese, also known as soft cheese. I have used all types of cream cheese for my cheesecakes and they all work pretty well but I find that Philadelphia works best. The cheaper ones tend to have more water in them which affects how firmly the cheesecake sets. Regardless of which type you use, make sure it's full fat.
- Icing sugar: We need just a touch of this to sweeten the filling. Icing sugar is also known as powdered sugar or confectioner's sugar in some other countries.
- Double cream: Double cream is what transforms sweet cream cheese into a thick, glossy cheesecake filling. Make sure to use full-fat double cream for the thickest, richest texture. Using light double cream or single cream will not work well.
- Blue food colouring: We can't have blue raspberry cheesecake without some blue colour now, can we? I used gel food colouring the first time I made this, and powdered food colouring the second. The texture was best when using the powdered food colouring- the amount of gel or liquid needed for a vibrant colour does slightly affect how well the filling sets.
- Raspberry extract: This helps to give a strong raspberry flavour without adding a red colour. Raspberry extract was a little tricky to find in my local stores but I managed to get some on Amazon.
- Lemon juice: Using a small amount of lemon juice will add the slight sourness that blue raspberry flavour has. I recommend using fresh lemon juice.
- Fresh raspberries: I used some fresh raspberries around the edge of my cheesecake. This adds a nice contrast to the blue as well as helping to demonstrate the raspberry flavour.
Equipment
- Food processor or high-power blender: To crush the digestive biscuits into fine crumbs for the base. You can also do this by hand if you like, using a heavy-bottomed rolling pin.
- Springform cake tin: You'll need an 8-inch cake tin with a removable bottom to make this cheesecake. You can also use a 9-inch one if you prefer but the cheesecake will be slightly thinner.
- Mixing bowl: A medium to large bowl is best for the filling.
- Utensils: A wooden spoon, teaspoons and butter knife, plus a sharp knife for cutting the cheesecake once set.
- An electric whisk or stand mixer: To whip up the cheesecake filling.
How to Make Blue Raspberry Cheesecake
Step 1: Add 300g of digestive biscuits to a food processor or high-powered blender until they're crushed into fine crumbs. Run your fingers through to make sure that there are no large lumps left in there.
Step 2: Melt 150g of butter and add it to a bowl with the biscuit crumbs. Mix well until all of the crumbs are well-coated, then press it evenly into the base of an 8-inch springform tin.
Step 3: To a large bowl, add 500g of cream cheese, 75g of icing sugar, 2-3 teaspoons of raspberry extract (to taste) and 1 tablespoon of lemon juice. Mix well, then stir in a small amount of blue food colouring. It's best to start with a small amount of colouring then add more if needed.
Step 4: Next add 200ml of double cream to the bowl. Use an electric whisk or stand mixer to whip everything together. Keep whipping until the filling becomes thick and holds peaks on its own. Whipping the mixture enough is key to a firm cheesecake!
Step 5: Spoon the whipped filling on top of the biscuit base and spread it out evenly in the tin. Place in the fridge overnight, or for at least 8 hours.
Step 6: Once the cheesecake is set, gently run around the edges with a butter knife before unclipping the springform tin and gently lifting it off.
Step 7: Warm up a butter knife or palette knife by running it under boiling water and then drying it thoroughly. Use it to carefully loosen the cheesecake from the base of the tin, then gently transfer it to a cake stand or large plate.
Step 8: Top the cheesecake with fresh raspberries before cutting into slices. Enjoy!
Top tips
- Powdered food colouring will work best for a vibrant colour so as not to disturb the texture of the cheesecake filling too much. Gel and liquid colours will work but you may not be able to get as bold of a colour as you like without making the filling too runny.
- Turn the base of the cheesecake tin upside down before you begin so that the lip is facing downwards. This will make it so much easier to remove the cheesecake once it's set.
- Full fat cream cheese and double cream will produce the best results. The fat is needed to whip the filling up enough for it to set.
FAQ
Reasons for a no-bake cheesecake not setting include not whipping the filling for long enough or using low-fat products. It can also be due to using too much gel or liquid food colouring.
You can find it in hobby stores and occasionally in some large supermarkets. I used Sugarflair from Amazon.
You sure can. To ensure the flavour goes well with the blue raspberry, I'd recommend something neutral such as shortbread or Graham crackers.
Yes! To freeze blue raspberry cheesecake, just put slices into an airtight container and freeze for up to 1 month. When you're ready to defrost, let the slices sit out at room temperature for a few hours or in the fridge overnight. Do not refreeze.
More cheesecake recipes:
I hope you have fun making this blue raspberry cheesecake. If you find this post useful, please give it a share using the share buttons on this page. Enjoy!
Blue Raspberry Cheesecake (No-Bake)
Ingredients
- 300 g Digestive biscuits
- 150 g Butter
- 500 g Full-fat cream cheese
- 75 g Icing sugar
- 2-3 Teaspoons Raspberry extract (to taste)
- 1 Tablespoon Lemon juice
- Blue food colouring powder (start with a small amount and add more if needed)
- 200 ml Double cream
- Handful Fresh raspberries (for topping)
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or high-powered blender. Make sure there are no lumps in there.
- Melt the butter and add it to a bowl with the biscuit crumbs. Mix well until the crumbs are evenly coated in melted butter. Press this mixture into the base of an 8-inch springform tin.
- To a large bowl, add the cream cheese, icing sugar, raspberry extract, lemon juice and blue food colouring. Mix well.
- Add the double cream and use an electric whisk to whip it up until thick. Spread the filling evenly over the biscuit base.
- Refrigerate the cheesecake overnight to set, or for at least 8 hours.
- Gently remove the cheesecake from the tin, using a butter knife or palette knife to loosen the base. Carefully transfer it to a wire rack or plate.
- Top with fresh raspberries and enjoy!
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 48 hours. Can be stored for up to 4 days if raspberries are placed on top immediately before serving.
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