The best no-bake cheesecake you will ever have.


Serves 10-12

You will need:
4 oz graham crackers
1⁄2 stick butter
1 cup frozen raspberries
1 tablespoon gelatin
14 oz natural cream cheese
11⁄4 cups heavy cream
seeds from 1 vanilla bean
1⁄3 cup sugar
2 cups fresh raspberries
edible untreated flowers
  1. Place all the crackers in a plastic bag and beat them with something heavy to crush them all.
  2. Melt the butter and mix it in a bowl with the crackers.
  3. Press the mixture into a 9” cake pan and let set for 30 minutes in the fridge.
  4. Place the frozen berries in a saucepan and heat them up over low heat until they are soft.
  5. Pour over a sifter so you only have the juice left.
  6. Sprinkle the gelatin powder over the juice, stir until dissolved, and let sit for 5 minutes.
  7. Beat cream cheese, cream, vanilla, and sugar until thick and creamy and add a little of the raspberry juice at a time.
  8. Pour the mixture over the cracker crust.
  9. Top with fresh raspberries and flowers, by pressing them gently into the cream.
  10. Cool for 3 hours before serving.

TIP:

Photography by Photography by Aina C Hole

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