Cheesecake with raspberries - a few simple recipes

There are times when you really don’t want to bother with the dough, turn on the oven and spend a lot of time and effort preparing dessert. Then an almost win-win option will come to the rescue - no-bake cheesecake. Ready-made cookies are perfect as a base, but you can experiment with the filling. Housewives successfully replace the classic cheesecake mascarpone cheese with regular cottage cheese and actively use fruit and berry jelly with a wide variety of compositions - it makes the cheesecake much more attractive.

I suggest making a no-bake raspberry cheesecake with cottage cheese and cookies - the recipe is so successful that it turned out tastier and easier than I expected! If you also decide, it is fundamentally important to get rid of the seeds , otherwise the dessert will be hopelessly spoiled. Everything else is pretty ordinary. By spending very little time and performing simple manipulations, you will end up with a tender and aromatic cheesecake that will look and taste just like a restaurant one, prepared by a professional chef. Be sure to try the raspberry cheesecake!

Classic cheesecake with raspberries - recipe with photos

Depending on personal preferences, any recipe for raspberry cheesecake with pastries can be varied according to your own wishes. But it is in combination with brownie that it acquires a bright chocolate hue and the contrast of a dark base and white filling. Biscuit dough is the perfect base for cheesecake, thin, light and so tender.

For the base you will need:

Flour – 120 g;
Cocoa – 50 g;
Eggs – 4 pcs.;
Sugar – 200 g;
Butter – 200 g.

The cheesecake filling can be made from cottage cheese, but using real cottage cheese, we get a result that largely exceeds expectations.

For the filling you will need:

Cream cheese - 300 g;
Sour cream (20%) – 2 tbsp;
Egg – 1 pc.;
Sugar – 50 g;
Raspberries – 200 g.

Cocoa and flour must be sifted through a fine sieve. The procedure will remove lumps from the mixture and additionally saturate it with oxygen. In a separate bowl, beat the eggs with sugar until the volume doubles and turns white. Melt the butter, cool slightly and add to the egg mixture. Pour in the flour and cocoa in small portions and stir in with a spatula, trying not to destroy the air bubbles in the sugar-egg mixture. Line the mold with parchment and pour out the dough.

Place cottage cheese, sour cream, eggs and sugar in a deep bowl and mix with a mixer until smooth. Spoon the mixture onto the biscuit base; work carefully to ensure even layers. Place raspberries on the surface in any order.

Bake the raspberry cheesecake at 180 degrees for 40 minutes, leave in the pan until completely cooled.

If you don’t want to use cocoa, you can replace it with the same amount of flour. This variation will make an incredibly tasty dessert on a white sponge cake.

And for a “snack” - 7 recipes for delicious no-bake cheesecakes

Agree, a homemade dish is so great! Do you think making cheesecake is too difficult? You are wrong!

Ingredients: 300 gr. cookies (for example, “Jubilee”) 100–150 gr. butter 500 gr. mascarpone, Philadelphia cheese or low-fat cottage cheese 200 ml. cream 33–35% fat 150 gr. sugar 20 gr. gelatin Preparation: 1. Pour gelatin into 100 ml of cold boiled water and leave for 1 hour. 2. Grind the cookies in a blender, then add melted butter to it and mix it all so that a loose mass is obtained. 3. Place the cookies and butter into a mold (24–26 cm in diameter), compact it well, and put it in the refrigerator while you prepare the filling. 4. Bring gelatin to a boil, but do not boil. 5. Cool. 6. Beat cream with sugar. 7. Add mascarpone, mix well. 8. Add gelatin and mix again. 9. Place the resulting mass on the cookie base, smooth it out and refrigerate for 3-4 hours.

Ingredients: 150 gr. shortbread cookies 50 gr. butter 100 gr. sugar 120 ml. whipping cream 150 gr. dark chocolate 2 tbsp. l. cocoa powder 200 gr. cream cheese Preparation: 1. Melt the chocolate in a water bath, placing a bowl over a pan of boiling water, and then cool. 2. Grind the cookies into crumbs in a blender. 3. Mix with melted butter and 1 tbsp. l. sugar and mix well. 4. Press the resulting cheesecake base into a mold and put it in the refrigerator. 5. Whip the cream, add the cooled melted chocolate and then cocoa powder diluted with a small amount of hot water. 6. Mix everything carefully. 7. Beat cream cheese with sugar. 8. Combine with chocolate mass and mix. 9. Place on the cooled base in the form. 10. Place in the freezer for 1 hour. 11. Place in the refrigerator for 30 minutes. 12. The cooled cheesecake can then be cut.

Ingredients: 500 gr. cottage cheese 500 gr. sour cream 1 glass of sugar 200 gr. nuts (almonds, cashews, walnuts) 100 gr. blueberries or blueberry jam 150 gr. butter 200 gr. gelatin 150 gr. dates or dried apricots Preparation: 1. Grind nuts and dates (dried apricots) in a blender and mix with melted butter, forming a base with sides. 2. Dilute gelatin. 3. Beat cottage cheese, sugar and sour cream until smooth. 4. Add gelatin and mix well again. 5. Add blueberries or blueberry jam and mix well again. 6. Pour the resulting mixture onto the crust and refrigerate for 3-4 hours. When the cheese base has completely hardened, decorate the cheesecake with fresh berries or jam and serve.

Ingredients: 350 gr. shortbread cookies (you can use “Jubilee”) 150 gr. butter 3 bananas 2 tbsp. l. lemon juice 450 gr. cottage cheese 200 ml. cream 2 tbsp. l. powdered sugar 1.5 tbsp. l. gelatin Preparation: 1. Grind the cookies in a blender and then mix with melted butter. 2. Press the mixture evenly into the bottom of the cheesecake pan. 3. Pour gelatin with 6-7 tablespoons of hot water and stir until completely dissolved. 4. Grind two bananas in a blender with lemon juice. 5. Add cottage cheese, cream and powdered sugar. 6. Beat everything until creamy, and then, while stirring, slowly pour in the gelatin. 7. Pour the resulting mass onto the cookie crust and place it in the refrigerator to harden for 3-4 hours. 8. Remove the finished cheesecake from the mold and decorate with bananas.

Ingredients: 300 gr. cottage cheese 300 gr. condensed milk 250 gr. shortbread cookies 200 gr. butter 1.5 tbsp. l. gelatin 100 ml. cream Preparation: 1. Soak gelatin in the amount of water indicated on the bag. 2. Crush the cookies and mix with melted butter. 3. Transfer the resulting dough into a baking dish and make sides. 4. Mix condensed milk, cottage cheese and cream in a blender. 5. Add gelatin and mix well again. 6. Pour the filling onto the cookie crust. 7. Leave the dessert in the refrigerator for 3-4 hours. If desired, the cheesecake can be decorated with berries.

Ingredients: 9 pcs. cookies (any) 150 gr. frozen raspberries 2 tbsp. l. corn starch 30 gr. sugar 300 gr. Philadelphia or Almette curd cheese 100 gr. cream 30% fat 250 ml. cold water Preparation: 1. Grind the cookies. 2. Lightly heat frozen berries in a saucepan over low heat. 3. Strain the released juice, add half the water, then the starch and stir everything thoroughly. 4. Add the remaining water to the berries, add sugar and put on fire again. 5. When the mixture is well heated, pour the juice and starch into it in a thin stream, stirring continuously. 6. Cool the finished jelly. 7. Beat the curd cheese, adding a little cream to form a curd cream. 8. Place crushed cookies, curd cream and raspberry jelly in layers on the bottom of the glasses. 9. Repeat again layer by layer: cookies, curd cream and jelly. 10. Decorate with mint leaves, berries and cream.

Ingredients: 300 gr. cookies 150 gr. butter 500 gr. cottage cheese 200 ml. cream 32-33% fat 150 gr. sugar 20 gr. gelatin 4 tangerines 1/2 cup powdered sugar Preparation: 1. Pour gelatin into 150 ml of cold boiled water and leave for 1 hour. 2. Crush the cookies and mix with melted butter. 3. Press the loose mass onto the bottom of round molds lined with parchment. 4. Cool. 5. Heat gelatin until dissolved. 6. Beat cottage cheese with cream and sugar until smooth. 7. Pour chilled gelatin into it. 8. Place into cookie cups and place in the refrigerator to 9. harden. 10. Cover the tangerine slices with powder, after 30 minutes, when the juice is released, simmer for 5-10 minutes. 11. Pour the sauce over the finished cheesecake and decorate with tangerine slices.

Easy no-bake raspberry cheesecake

The absence of an oven is not a reason to give up homemade desserts; you can make cheesecake without heat treatment. The time to prepare such a healthy and tasty dish is 15 minutes, and after completely solidifying in the refrigerator, it is immediately ready to serve.

The set of ingredients is minimal:

Cookies (the simplest) – 200 g;
Butter – 100 g;
Cottage cheese (or curd cheese) – 500 g;
Sour cream – 2 tbsp;
Sugar – 50 g;
Gelatin – 10 g;
Raspberries – 200 g.

Description of preparation:

A recipe like cheesecake is impossible not to make.
The richest option is cheesecake with cream, which can be replaced with milk or sour cream. It will also turn out very tasty. This cheesecake is American style, so no gelatin is used in its recipe. This cheesecake is baked. Purpose: For children / For an afternoon snack / For a holiday table / Birthday / Inexpensive Main ingredient: Berries / Raspberries / Dairy products / Cheese / Eggs / Cream / Cream cheese Dish: Baking / Cheesecake / Sweet Geography of cuisine: American

Cottage cheese cheesecake with raspberries

You can use raspberries for cheesecake not only in their whole form. If it’s winter outside and you can’t get fresh berries, mashed potatoes or frozen preparations will always help out. The basis for this pie is cookies with butter, as in the previous version. Grind 300 g of cookies into crumbs, mix with 150 g of melted butter, add nuts to taste. Spread the dough evenly over the baking pan and place in the refrigerator.

For the cheese filling you will need:

Cottage cheese – 550 g;
Sour cream – 4 tbsp;
Eggs – 3 pcs.;
Sugar – 150 g;
Corn or potato starch - 2.5 tbsp;
Vanillin – 1 g;
Raspberries (mashed, fresh or frozen) – 400 g.

Pour the cottage cheese into a deep bowl, add eggs, sugar, vanilla or vanilla sugar, and sour cream. Mash everything thoroughly with a fork until smooth. Add starch after sifting it through a sieve. Blend the entire mixture with an immersion blender until smooth.

Grind thawed or fresh raspberries in a blender and strain through a sieve to remove the seeds. If the berry was stored in the freezer as a puree, defrost it and wipe it the same way. Combine raspberry puree with curd mixture. Pour onto the shortcrust pastry base and bake at 170 degrees for an hour. Cool in shape. Before serving, decorate the finished raspberry cheesecake with fresh berries.

Varieties of berry cheesecakes

There are many berries that are great for making your own cheesecake, or you can even come up with and build a real ensemble of different fruits. Each type of cheesecake can be made without baking, or you can traditionally use the oven. Regardless of the chosen method, all methods give excellent results. However, judging by the reviews and based on our own experience, we can confidently say that desserts baked in the oven have a more refined, rich aroma.

Vanilla cheesecake

This recipe is slightly different from those already described. A third of a kilo of cookies (now shortbread) is crumbled and combined with a blender with half a stick of butter - we have already gone through this. The dough is distributed according to the mold - this is also already familiar. However, after this the form is hidden in the refrigerator for half an hour - this is already a new thing. While the base is cooling, a third of a liter of sour cream or very heavy cream is whipped with a bag of vanilla sugar and 150 grams of regular sugar. Next, a quarter kilo of Philadelphia or its equivalent is placed into the mixer, and at the very end, without stopping the machine, three eggs. The filling is poured into the prepared basket, fresh or frozen berries are laid out on top, and the raspberry cheesecake is baked, which will last exactly an hour at 160 degrees. After that - bon appetit!

Some subtleties

Cheesecake with berries is not always successful the first time. And all because housewives are not aware of certain rules and tricks.

You shouldn’t leave baked goods in the oven for too long - cracks will inevitably appear from overheating.
Avoid unnecessary opening of the oven door. The rules here are the same as when baking a biscuit: if you slam the lid, it will fall off.
Any cheesecake, including raspberry cheesecake, is checked for readiness not by piercing it (this should never be done!), but by shaking it. If only the center fluctuates, it’s time to turn off the oven.
You cannot immediately remove the mold - the delicacy must cool in the oven.
If you want to get an extremely tender filling, you cannot bake the cheesecake in the oven; you need to use a water bath (which not everyone will agree to). And if you prefer density, add corn flour or starch to it.
The main ingredient of the dessert is cream cheese. Ideally, “Philadelphia”, but it is not always possible to find it in its natural form. “Almette” is an alternative in many recipes, and our housewives excellently replace all these delights with cottage cheese.
The temperature of all components should be room temperature, unless, of course, you agree to mask the cracks in the cheesecake.

Now you can start cooking.

Japanese cheesecake

Quite a complex recipe with an original base. Six eggs are separated into whites and yolks. The first ones are first whipped with a pinch of salt until foamy, then sugar is added (two-thirds of a glass) - and until peaks do not fall. A cube of butter is ground with a quarter kilo of cream cheese until smooth, the juice of half a lemon is squeezed in, after which the yolks are introduced one by one. Next, milk is poured in and the mass is kneaded again. Three spoons of flour are combined with a spoon of starch and a quarter spoon of baking powder; this mixture is gradually poured into a common container. Finally, the tightly beaten egg whites are carefully folded in. The dough is gently spread into the mold, which is placed in a deep baking tray and placed in the oven. Boiling water is poured into the sheet, the oven should be heated to 150 - this will replace the water bath. Don't touch anything for exactly one hour! Then very carefully remove, cover with raspberries and sprinkle with powdered sugar.

Raspberry-chocolate treat

This time we will have cheesecake with pastries. The recipe advises buying sugar cookies like Baked Milk for him. You will need about a third of a kilogram. The cookies are again ground to crumbs and mixed with a piece of butter, this time melted. The kneaded mass is distributed into the mold and placed in a not too hot oven for ten minutes. For the filling, 600 grams of soft cream cheese are kneaded or grated, combined and whisked with full-fat sour cream and sugar (150 grams of both). Then two eggs and a yolk are introduced; After each addition, the filling is mixed thoroughly. At the very end, add two tablespoons of flour. A 100-gram bar of white chocolate is finely chopped or coarsely grated and mixed into the mass along with a third kilo of raspberries. This is placed in the base and the mold is returned to the oven for three quarters of an hour. You can eat raspberry cheesecake after four hours, which it should spend in the refrigerator.

English variation

In it, cheesecake with berries is prepared without cookies or other substitutes. From 60 grams of butter, again, 130 flour, half a spoon of baking powder, three spoons of sugar and a small bag of coconut flakes, a fairly crumbly dough is kneaded. The cake is baked from it at a standard temperature for about a quarter of an hour. Grind half a bar of white chocolate into mashed Philadelphia or, in extreme cases, mashed cottage cheese (400 g) and add a glass of heavy cream, whipped with three tablespoons of sugar (take brown). A packet of gelatin diluted according to all the rules is added, the filling is kneaded and poured onto the crust. After an hour of standing in the cold, raspberries, strawberries and kiwi slices are generously laid out on top, all this luxury is sprinkled with chocolate chips and left overnight for final hardening.

Low-carb diet raspberry cheesecake

You will need:

gelatin - 25 g;
soft low-fat cottage cheese - 0.3 kg;
skim milk - 0.2 l.;
sugar substitute tablets - 15 pcs.;
vanillin - 2 g;
maca - 30 g;
blueberries and raspberries 50 g each;
ground cinnamon - 2 tsp;
lime - 1 pc.;
water - 0.2 l.

Gelatin is poured with water and left for 40 minutes. Then it is dissolved in the microwave or in a water bath. If it is in a liter saucepan, then you can dissolve it over low heat, but do not boil.

Cottage cheese with milk, powdered sweetener, vanillin and poppy seeds are sent into the same container. Mix everything until smooth.

Then this mass is poured into a springform pan, the raspberries are carefully placed on it, lime juice is sprinkled on top and placed on the refrigerator shelf for 3 hours.

Important! You can use regular cottage cheese with milk for this raspberry cheesecake. And replace the sweetener with powdered sugar, based on 15 tablespoons of granulated sugar. But this will no longer be a dietary dessert.

Cheesecake with condensed milk

The base is made from cookies (chocolate would be good), yolk and butter in the traditional way and is pre-baked for the same ten minutes. This recipe has an interesting filling. For it, half a kilogram of cottage cheese with three eggs and a standard can of condensed milk (not boiled) are whipped into a single mass. It is poured into the prepared base, the mold is placed in a tray filled with water up to a third of its height and sent to the oven for almost half an hour at a temperature of 200 Celsius. After the allotted time has passed, the heat drops to 170, and the mold is not removed for another third of an hour. When the cheesecake with condensed milk has cooled well, it is placed in the cold overnight to gain density. Just before serving, the surface is artistically painted with raspberry jam.