No-Bake Vanilla Cheesecake with Raspberry Swirls

By Tatyana's Everyday Food · 300 min

Ingredients

Instructions

1. Preheat the oven to 400°F.
2. Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Add the melted butter and pulse about 30 seconds until well coated.
3. Grease the sides and bottom of a 9-inch springform pan with baking spray. Press the crumbs evenly and firmly into the bottom.
4. Bake the crust at 400°F for 10 minutes, then move the pan to a wire rack to cool.
5. Beat the softened cream cheese with a flat beater for 7 to 10 minutes, scraping the bowl often, until creamy and smooth.
6. Add the sweetened condensed milk, sour cream and vanilla. Beat 2 to 3 minutes more until smooth, scraping the bowl again.
7. Switch to a whisk, add the heavy cream and whisk for a few minutes until smooth and creamy.
8. Mix 2 tbsp water with the gelatin and microwave about 30 seconds until fully melted. With the mixer on medium, slowly pour it into the batter, keeping it away from the attachment, then mix 1 more minute.
9. Pour the batter over the cooled crust, tap the pan hard on the counter to release air bubbles, and let it stand at room temperature.
10. Simmer the raspberries and sugar in a saucepan over medium heat for 8 to 10 minutes, until the berries break down and the mixture thickens.
11. Press the warm mixture through a fine mesh strainer over a bowl to remove the seeds. Chill the sauce in the freezer for about 15 minutes.
12. Put the sauce into a squeeze bottle, disposable piping bag or zip bag, snipping a tiny tip off the end if using a bag.
13. Dot the sauce onto the cheesecake in concentric circles, starting from the outside. Drag a toothpick gently through the dots to form hearts, pulling in alternating directions to make swirls.
14. Chill the cheesecake at least 8 hours or overnight until fully set. Keep it covered in the pan; it keeps 3 to 4 days in the fridge.
15. To serve, run a knife around the pan edge, release the springform ring, loosen the base with a flat spatula and slide the cake onto a cake stand. Keep refrigerated until serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

CreamHeavy creamCream cheeseChocolateSour creamSweetened condensed milkRaspberry