Creamy no-bake cheesecake on a buttery biscuit crust, topped with a bright raspberry coulis, perfect for Mother's Day.
# What You'll Need:
→ Biscuit crust
01 - 7.1 oz digestive biscuits or graham crackers, crushed (about 1 2/3 cups)
02 - 7 tablespoons unsalted butter, melted
→ Cheesecake filling
03 - 14 oz cream cheese, softened
04 - 3/4 cup plus 1 1/2 tablespoons heavy cream, cold
05 - 3/4 cup powdered (confectioners') sugar, sifted
06 - 1 teaspoon pure vanilla extract
07 - 1 tablespoon fresh lemon juice
→ Raspberry coulis
08 - 2 cups fresh raspberries (or frozen, thawed)
09 - 1/4 cup plus 2 tablespoons granulated sugar
10 - 1 tablespoon fresh lemon juice
# How to Make It:
01 - Combine crushed biscuits and melted butter until evenly moistened, then press the mixture firmly and evenly into the base of an 8-inch springform pan lined with parchment.
02 - Refrigerate the prepared base for 20 minutes to firm the crumb before adding the filling.
03 - Beat the cream cheese until smooth, then add powdered sugar, vanilla and lemon juice and mix until incorporated; in a separate bowl whip the cold heavy cream to soft peaks and gently fold it into the cream cheese mixture until homogeneous.
04 - Pour the filling over the chilled crust, smooth the surface, cover and refrigerate for at least 6 hours (preferably overnight) until fully set.
05 - Combine raspberries, granulated sugar and lemon juice in a small saucepan, cook over medium heat for 5–7 minutes until fruit breaks down, then remove from heat and press through a fine-mesh sieve to remove seeds; cool to room temperature.
06 - Release the sides of the springform, transfer the cake to a serving plate, drizzle with raspberry coulis and garnish with extra fresh raspberries if desired.
