Mother's Day No-Bake Cheesecake (Print Version)

Creamy no‑bake cheesecake on a buttery biscuit base finished with vibrant homemade raspberry coulis.

# What You'll Need:

→ Biscuit Crust

01 - 7 ounces digestive biscuits or graham crackers, crushed (about 1 2/3 cups)
02 - 7 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 14 ounces cream cheese, softened (about 1 3/4 cups)
04 - 3/4 cup plus 2 tablespoons heavy whipping cream, cold
05 - 3/4 cup plus 2 tablespoons powdered (confectioners') sugar
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon fresh lemon juice

→ Raspberry Coulis

08 - 2 cups fresh raspberries (or thawed frozen raspberries)
09 - 4 3/4 tablespoons granulated sugar
10 - 1 tablespoon fresh lemon juice

# How-To Steps:

01 - Crush the biscuits to fine crumbs using a food processor or place in a sealed bag and roll with a rolling pin. Combine the crumbs with the melted butter until the mixture holds when pressed.
02 - Press the crumb mixture evenly into the base of an 8-inch springform pan lined with parchment, using the back of a spoon or a flat-bottomed glass to compact. Refrigerate for 20 minutes to firm.
03 - Beat the softened cream cheese in a bowl with an electric mixer until smooth. Add the powdered sugar, vanilla and lemon juice and mix until fully incorporated and silky.
04 - In a separate chilled bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture in two additions, folding until homogeneous and aerated.
05 - Pour the filling over the chilled crust and smooth the surface. Cover loosely and refrigerate at least 6 hours, preferably overnight, until thoroughly set.
06 - Combine raspberries, granulated sugar and lemon juice in a small saucepan. Stir over medium heat and simmer gently for 5 to 7 minutes, until the fruit breaks down and the mixture is glossy.
07 - Remove the pan from the heat and press the purée through a fine-mesh sieve to remove seeds. Allow the coulis to cool to room temperature, then chill until ready to serve.
08 - Release the springform and transfer the set cheesecake to a serving plate. Spoon or drizzle the chilled raspberry coulis over the top and garnish with additional fresh raspberries if desired.

# Expert Suggestions:

01 -
  • Everyone will think you spent hours on it, but it comes together with barely any effort (and no oven at all).
  • You get that perfect creamy-crisp texture, plus the vibrant tang from homemade raspberry sauce just seals the deal.
02 -
  • If you rush the chilling, your cheesecake might ooze instead of cut into perfect slices—I learned that the messy way.
  • Whipping the cream just to soft peaks (not stiff) is the secret to that mousse-like texture that holds up but melts in your mouth.
03 -
  • If your base feels too crumbly, add an extra spoonful of melted butter until it holds together firmly.
  • Letting the cheesecake set overnight transforms the flavor and structure—don’t skimp on that chill!
Go Back