No bake raspberry cloud cheesecake

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I know well that one of your favourite videos on my channel is no-bake raspberry cloud cake. Today, we will take this recipe further and we'll use it to prepare a delicious, creamy cheesecake.

 

Pleasantly vanilla cheesecake layer will melt in your mouth, and its delicate sweetness is a perfect contrast for refreshing fruit and jelly layer. Cake is completed by light-as-a-cloud cream layer and crispy almond flakes. The perfect late summer dessert!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (24 x 35 cm cake tin)

Cheesecake layer

  • 100 milk
  • 2 packets no sugar vanilla pudding
  • 200 g butter
  • 150 g icing sugar (~1 heaped cup)
  • 1 kg low salt creamy cheese, such as ground curd cheese or drained ricotta
  • 2 tsp vanilla paste
  • 4 large eggs

Cream layer

  • 500 ml whipping cream
  • 250 g mascarpone cheese
  • 50 g icing sugar
  • 1.5 tsp vanilla paste
  • 70 g toasted almond flakes
Also
  • 2 packets raspberry jelly + 800 ml hot water
  • ~150 g biscuits
  • ~600 g raspberries

Method

  1. Add 2 packets raspberry jelly to 800 ml freshly boiled, hot water. Stir the contents of the jug until jelly crystals dissolve completely and set it aside until jelly starts thickening.
  2. In the meantime, work on the rest of the cake. Arrange a layer of biscuits in the bottom of a cake tin lined with baking paper, 24 x 35 cm. I'm using 150 g biscuits altogether to create the cake base, but the amount may depend on your biscuits and on how much you need to cut them to size. Set the cake base aside for now.
  3.  Pour 100 ml milk into a small jug. Add 2 packets no sugar vanilla pudding and stir it until vanilla pudding dissolves completely.
  4. Melt 200 g butter in a large pot with a thick bottom, over medium heat. Add 150 g icing sugar to melted butter and stir it with a wooden spoon until uniform liquid forms.
  5. Once butter and sugar combine, add 1 kg low salt creamy cheese and stir it in until thick, fluid mixture forms. Turn heat down to low then, add 2 tsp vanilla paste and stir cheese mixture shortly, only until vanilla is well distributed. Add 4 large eggs to the pot next and stir energetically straight away to combine the contents of the pot completely. Heat up the cheese mixture for a few minutes, stirring constantly, until it thickens slightly and temperature comes up. You must not allow it to boil at this point.
  6. After a few minutes, once cheese mixture thickens up, add vanilla pudding solution. Bring the heat back up to medium and cook the contents of the pot for two or three minutes, stirring constantly, until cheese thickens up. It is important to keep on stirring. Otherwise cheese may burn and become bitter and unpleasant.
  7. Once cheese reaches desired texture take pot off heat and carefully transfer its contents onto biscuit base. Set the cake tin aside until jelly is ready to pour.
  8. Once cheese layer cools down, arrange around 600 g fresh raspberries on top of cheese and pour thickening jelly in. Put the cheesecake into a fridge until jelly sets completely.
  9. Put 250 g cold mascarpone cheese into a large bowl. Add 500 ml cold whipping cream, 50 g icing sugar and 1.5 tsp vanilla paste. Beat the contents of the bowl with an electric mixer until thick and smooth.
  10. Transfer whipped cream onto jelly layer and spread it in an even layer across the surface of the cake. Scatter 70 g toasted almond flakes on top. Return decorated cake to the fridge, ideally overnight, until all layers are set.
  11. Enjoy!

Approximate nutritional value

100 g

  • 249 kcal
  • Carbs: 14 g
  • Fat: 19 g
  • Protein: 6 g
  • Fibre: 1 g

1 slice (recipe makes 24 slices)

  • 408 kcal
  • Carbs: 23 g
  • Fat: 30 g
  • Protein: 10 g
  • Fibre: 1 g

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