Blue Raspberry Cheesecake (No-Bake)
A bold, no-bake blue cheesecake with raspberry flavouring.
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Servings: 12 slices
Calories: 429kcal
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!
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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.
Nutrition
Serving: 1slice | Calories: 429kcal | Carbohydrates: 26g | Protein: 5g | Fat: 33g | Saturated Fat: 17g | Monounsaturated Fat: 2g | Sodium: 191mg | Potassium: 4mg | Fiber: 1g | Sugar: 13g