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.
ginger snap cookies
store-bought or homemade
light cream (half&half)
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.