This cool and creamy no-bake Philadelphia Cheesecake with Raspberries is an indulgent addition to any summer lunch or alfresco dinner.
- 150g digestive biscuits
- 50g butter
- 280g of Philadelphia original
- 397g can condensed milk
- 120ml double cream
- Juice of 3 lemons and the zest of 1 lemon
- 450g raspberries
- Lightly grease a 20cm loose-bottomed cake tin with a little oil.
- Tip the digestive biscuits into a bag and bash with a rolling pin or something heavy, until fine crumbs form.
- Heat the butter until just melted (in a saucepan or microwave) then tip into the bag of biscuit crumbs and squidge around until the crumbs are fully coated in butter.
- Tip into the cake tin and press down well until evenly spread across the base then place in the fridge while you prepare the topping.
- Spoon the cream cheese into a large bowl, add the condensed milk, cream and lemon zest and mix really well until smooth.
- Stir in the lemon juice and whisk again until the mixture starts to thicken. Pour over the top of the chilled base and smooth the top.
- Place in the fridge for at least 4 hours, if not overnight until set.
- Remove from the tin and transfer to a serving plate.
- For the topping, place 1/3 of the raspberries into a sieve set over a bowl, then press the raspberries through the sieve to form a thick sauce.
- Drizzle the raspberry sauce over the top of the cheesecake then decorate with the raspberries, in concentric circles until the cake is totally covered.
- Serve immediately or return to the fridge until needed.
As a variation to this no-bake Philadelphia cheesecake with raspberries recipe - use finely crushed vanilla wafers instead of digestive biscuits.
You can easily substitute the raspberries for other seasonal berries like strawberries or blackberries
Tip: Use the bottom of a dry measuring cup to press the crumb mixture firmly onto bottom of the pan.