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Raspberry ripple cheesecake

Whole raspberries and a raspberry puree give this no-bake cheesecake both a smart look and a delicious flavouring

  • Makes10
  • 30 mins + chill time


  • 250g gluten-free digestive biscuits
  • 110g butter
  • 150mL double cream
  • 397g can condensed milk
  • 175g cream cheese, room temperature
  • 225g fresh or frozen raspberries
  • raspberries to decorate


1 First, to make the biscuit base: place the gluten-free biscuits in a polythene bag and using a rolling pin crush into crumbs.

2 Gently melt the butter in a saucepan, once melted remove from the heat and stir in the biscuit crumbs. Spoon the crumb mixture into the base and about halfway up the sides of the tin to make a pie shell. Pressing the mixture down with a metal spoon to make it firm. Chill for 10 minutes.

3 Moving on to the raspberries, puree half the raspberries by pushing them through a sieve to make a raspberry sauce. Set aside.

4 Make the filling: place the double cream, condensed milk, and cream cheese in a bowl. Mix thoroughly using a balloon whisk until the mixture thickens.

5 Carefully fold in the raspberries and the puree to create a rippled effect, reserving a few raspberries to keep for decoration. Spoon over the biscuit base and chill overnight until set.

5 Just before serving decorate with the remaining fresh raspberries. Enjoy!