No Bake Raspberry and Ginger Cheesecake
An easy to make no bake raspberry topped cheesecake with gingersnaps for the crust. Disappears quickly, light and fluffy dessert.
Ingredients
| 13 | ounces |
ginger snap cookies
store-bought or homemade |
* |
| ¼ | cup |
butter
melted |
|
| 3 | teaspoons |
gelatin, unflavored
|
* |
| ¾ | cup |
water
|
|
| 13 | ounces |
cream cheese
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
light cream (half&half)
|
|
| 13 | ounces |
raspberries
fresh |
Directions
Add the cookies in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
In a bowl, mix with the melted butter and mix well to combine.
Press into the base of a lightly greased 20cm by 30cm tin lined with parchment papper.
Keep refrigerate for at least 30 minutes or until firm.
Place the gelatine in a small pot with the water, and let stand for 5 minutes, until water is absorbed.
Place the cream cheese, vanilla and sugar in the bowl of an electric mixer and beat 4 to 5 minute or until smooth.
Add the cream and beat for about 3 minutes or until thickened.
Heat gently until the gelatine is completely disolved.
Gently fold through the gelatine and pour the mixture over the cookie crust.
Smooth with a spatula and top with fresh raspberries.
Chill for at least 2 hours or until set.
Slice and serve.
Nutrition Facts
Serving Size 157g (5.5 oz)
