A creamy no-bake cheesecake with a sweet raspberry center and a buttery cookie crust.
Cozy Recipes
Raspberry Upside-Down Cheesecake
A creamy no-bake cheesecake with a sweet raspberry center and a buttery cookie crust.
Ingredients
×
for the crust
for the cream
for the raspberry filling
Directions
- 1
Make the raspberry filling
- 2
Heat the raspberries and sugar until the berries are completely thawed. Mix the cornstarch with the water, then pour it into the raspberries. Cook for about 2 minutes, stirring, until thickened. Add the lemon juice and let the filling cool completely.
- 3
Make the crust
- 4
Crush the cookies into fine crumbs and mix with the melted butter. Press the mixture firmly into the bottom and sides of a 19 cm cake pan, using a glass to compact it. Refrigerate for 20 minutes.
- 5
Make the cream
- 6
Whip the heavy cream to soft peaks. In a separate bowl, mix the cream cheese with the powdered sugar and vanilla. Gently fold in the whipped cream.
- 7
Assemble
- 8
Spread about half of the cream over the chilled crust. Add all of the raspberry filling, then cover with the remaining cream. Smooth the top.
- 9
Refrigerate for at least 8 hours, preferably overnight.
- 10
Slice, serve, and enjoy that creamy raspberry center♥️
