🍰🍑 Refresh your dessert game with our No-Bake Raspberry Nectarine Cheesecake! 🌟❤️ This delightful treat combines creamy, velvety cheesecake with juicy raspberries and sweet nectarines on a crunchy biscuits crust. Perfect for hot days when you don’t want to turn on the oven, this no-bake cheesecake is as easy to make as it is delicious. Ready for a burst of fruity freshness?
Try our No-Bake Raspberry Nectarine Cheesecake today and indulge in a slice of summer!
Ingredients:
- 400 g mascarpone
- 500 g cheese cream
- 90 g sour cream
- 4 gelatine leafs
- 500 g frozen raspberries
- 300 g nectarines
- 210 g sugar
- 50 ml water
Ingredients for the crust:
- 250 g biscuits
- 125 g butter
- 4 tablespoons milk
 Procedure:
- Start the recipe with making the crust or the base of the cheesecake.
- Blend the biscuits in a food processor until finely crushed.
- Melt the butter in a saucepan then pour together with the milk over the crushed biscuits.
- Mix until the biscuits absorb all the liquids and get the texture of wet sand.
- Pour the mixture in a cake form, then with the help of a spoon or your hands firmly press the biscuits to get an even crust.
- Place the cake form with the crust in the fridge.
- In a pan add the frozen raspberries with 80 g sugar, 30 ml water and cook for 20 minutes under medium heat.
- Blend the raspberry sauce with the help of an immersion blender, sift it to remove the seeds then let it cool down to room temperature.
- Make also the nectarine sauce, the same way as the raspberry sauce. Add the nectarine to a sauce pan together with 40 g sugar and 20 ml water. Let it cook for 20 minutes, blend with an immersion blender then let it cool to room temperature.
- In a bowl mix together the mascarpone, cheese cream, sour cream and the remaining sugar, then mix until all ingredients are well combined.
- Add the raspberry sauce to the cheese cream mixture and with the help of a spatula fold the raspberry sauce into the cheese mixture.
- At the end add the gelatine. I used gelatine leaves that I soaked first in cold water to get soft, then squeeze well to remove the excess water and next dissolve the soaked gelatine in warm water.
- Add the gelatine to the cheese cream mixture and mix until well distributed.
- Pour half of the cream cheese mixture over the crust in the cake form. With the help of a spatula level the cheese cream mixture then adds the nectarine sauce and spread evenly.
- Add the remaining cheese cream mixture and even the top layer with a spatula.
- Place in the cheesecake in the fridge to set over night or in the frizzer for 3 hours.
- Next day, carefully take off the cake ring and decorate the cheesecake as you desire. I decided to do some raspberry sauce swirls on top and decorate with some fresh raspberries, nectarines and red and black currants. Also, mint leaves can be use.
- Serve cold with friends and family.
