3. Raspberry No-Bake Cheesecake

Cake or cheesecake? Who cares about the difference, when you end up with a mouthwatering creation like this! It´s so simple too, when there´s no baking involved. Vegetarians can use a gelatin substitute.


180g sweet plain biscuits

90g butter

250g Philadelphia Cream Cheese

1 (397g) tin condensed sweetened milk

80ml lemon juice

1/2 teaspoon vanilla extract

400g frozen raspberries (or other fruit)

4 sheets gelatin


Crush the biscuits to a fine crumb. Use any method you wish, eg: put in a plastic bag, wrap in a tea towel and hit with a rolling pin; crush in a blender or mixer; or put in a narrow high sided container and hit with pestle from your mortar and pestle.

Melt butter and mix into biscuit crumbs. (Optionally add a few drops of vanilla to the melted butter before adding to biscuit crumbs.)

Line a spring form cake tin with baking parchment and lightly grease outside of tin with butter.

Tip biscuit crumb mixture into the cake tin.

Even out with flat side of a knife then press down with the bottom of a glass or the back of a spoon. Place in the refrigerator for at least 20 minutes.

Part way through the base setting and chilling in fridge you can start on the filling. Put cream cheese in a good size bowl and beat to soften. Slowly add sweetened condensed milk while stirring. Add vanilla to lemon juice and then stir into cream cheese mixture.

Pick out the best looking berries and set aside. Puree the rest then pass through a sieve to remove seeds.

Dissolve three sheets of gelatin in a couple tablespoons of water.

Add 1/2 the dissolved gelatin to cream cheese and 1/2 to the berry puree.

Pour berry puree into cream cheese mixture and stir to form a swirling pattern. In other words, do not blend the two fully together and let it form a marbled look.

Pour cream cheese mixture into cake tin, in one fluid motion if possible.

Drop reserved raspberries onto the cheesecake, cover with cling film, and chill for 12 hours.

Carefully unform cake tin and loosen cake from the sides.

Lemon and Apricot Cake