Who doesn’t love some cheesecake now and again? Some of us could actually have cheesecake all day, every day! But if you’re pursuing the righteous path, sweet cakes of any kind are in the opposite direction. Fret not my sweet tooth friends! I’m about to share with you my indulgent, yet healthy no-bake cheesecake recipe.
So if you’ve ever baked a cheesecake on your own, you’ll remember all too well the cracks on the surface of the cake after baking or the water bath you absolutely need to put your cake into or just the long wait you have while your cheesecake bakes and all you wanna do is eat cheesecake now! This recipe will remove all those little things you rather not go through and you’ll still end up with some yummy cheesecake.
I made these after my bounty of raspberries and my organic cream cheese kept calling out to me saying: “raspberry cheesecake”, well, maybe it didn’t happen like that exactly but there was definitely a moment of long, intense stares at both my raspberries and cream cheese, then an overwhelming need to marry the two in the form of cheesecake!
So let’s talk ingredients. Fresh. Organic. Homegrown. Handpicked. Handcrafted. The raspberries I used are from my backyard where I’ve got a huge bush growing. I actually picked these a few weeks ago and had the remainder of what we didn’t scarf down in my freezer and the cream cheese is the good, organic stuff that anyone with the right ingredients could make easily on their own! Tip: Good milk=good cheese. Check out my soon to be milking gal Shelby!
This recipe is easy peasy, lemon squeezy. Allow the cream cheese to sit out at room temperature so it gets soft, then whip it to a smooth, airy texture with a whisk; this won’t take long at all, you don’t need a mixer. Then add a pinch of salt, some honey, organic of course, some coconut milk and lime juice to finish it off. If you’re Jamaican, you know this is the real organic stuff; honey in an Appleton flask, haha.
Then you wanna puree some raspberries with some more coconut milk. I divided the cream cheese mixture by adding about 1/3 of it to a separate bowl before adding the raspberry puree to the majority of the mixture. I decided to make this two-toned on the spot and boy does it look pretty!!
For the crust, I used what I suppose is the Jamaica version of graham crackers; which are essentially nothing like graham crackers but I figured that if we were making one it would be ginger flavoured, haha. So I crushed a few ginger biscuits in a food processor with a bit of coconut oil. The oil gives the crumbs hold so it creates a crust.
After you’ve done all that, the only thing left is the assembly.
- Add some crumbs to cute individual dishes and press it down to pack it firmly.
2.Pour some plain cream cheese mixture on top and level it out.
3. Pour the raspberry mixture on top of that and level it off (just make sure it all looking even on the surface). Decorate with some raspberries and lime zest!
Pack these into the refrigerator and chill for about 1-2 hours or freeze them for 30 minutes. You’ll be having a healthy and delicious cheesecake in no time and all without the hassle of baking
Thanks to my photographer for the day, Gordon, for the wonderful photos! xoxo
Check out the recipe below!!
Raspberry No-Bake Cheesecake
Enjoy this sweet tooth’s dessert that’s easy on the waist line!
6-8 ginger biscuits
1 tablespoon coconut oil
1 cup organic cream cheese
2 tablespoon coconut milk
2 tablespoons organic honey
1 pinch of salt
1 or 1 1/2 lime, juiced
1 cup raspberries, pureed
- In a food processor, pulse the biscuits to get crumbs. Add the coconut oil and pulse to incorporate. When pinched in your hand, the crumbs should come together.
- Press the crumbs into individual dishes or bowls to pack it firmly. Set aside.
- Whip the cream cheese, coconut milk, honey, salt and lime juice together to get a smooth and airy mixture.
- Remove about 1/3 of the mixture and transfer to a separate bowl.
- To the remaining majority, add the raspberry puree and mix to completely incorporate.
- Pour some of the plain cream cheese mixture on top of the crumbs and make sure it’s even in the dish.
- Pour some of the raspberry mixture on top of the plain mixture and level it off, making sure everything is even. You want to be able to see each layer.
- Decorate each cheesecake with raspberries and lime zest.
- Refrigerate for 1 -2 hours or freeze for 30 minutes. Serve and enjoy!
I hope you shine today!