No Bake Raspberry Cheesecake with Amaretti Crust
Serves: Serves 6-8
For the crust:
  • 200g/7oz amaretti cookies (crunchy ones)
  • 3oz (75g) butter, soft
  • ¼ cup (35g) plain flour
  • ¼ cup (50g) caster sugar (or granulated sugar)
For the filling:
  • 375g (13oz) cream cheese, at room temp
  • ⅓ cup (40g) icing sugar
  • 1 tsp vanilla
  • juice of half a lemon
  • 1 cup (250ml) thickened cream
For the topping:
  • 2 cups raspberries (fresh or frozen)
  • 2 tbsp caster sugar
  1. To make the crust, preheat the oven to 180C, and grease and line a 7in/18cm springform pan.
  2. Place all the ingredients for the crust into a food processor and blitz into a fine, sandy crumb. If you pick some up and squeeze it, it should stick together easily.
  3. Tip the mixture into the lined pan, and press it evenly over the base and up the sides. Place in the oven for 8-10 minutes, or until slightly darker in colour - it may feel a little soft, still, but it crisps up as it cools. Set aside to cool completely.
  4. To make the filling, beat the cream cheese, sugar, vanilla and lemon until smooth. Whip the cream to soft peaks and then fold into the cream cheese mixture (it's quite thick, so don't worry about losing too much air - just get it in there). Transfer the filling the cooled cheesecake base and smooth out the top. Place in the fridge to set for at least 30-40 minutes.
  5. To make the topping, place about a third of the raspberries, with the sugar in a small saucepan. Cook over a low heat, smushing the berries with the back of a spoon, until you have a quite liquidy raspberry sauce. Remove from the heat and transfer to a small bowl. Fold through the remaining berries, which should drop the temperature down to room temp (or cold, if they're frozen). Spread the cool mix on top of the cheesecake, and you're ready to serve!
Recipe by The Sugar Hit at