With a crunchy biscuit base, silky vanilla filling and tangy raspberry coulis, this no-bake cheesecake sets perfectly with the help of our vegetarian Jel-it-in!

20 min + chilling



  1. 125g plain sweet biscuits

  2. 40g butter, melted


  1. 400ml thickened cream

  2. 2 sachets Queen Jel-it-in

  3. 500g cream cheese, room temperature

  4. 2/3 cup sugar

  5. 1 tsp Queen Vanilla Bean Paste


  1. 300g frozen raspberries

  2. 1/3 cup caster sugar

  3. 1/4 cup water

  4. 1 tbsp lemon juice

Method - Base

  1. Step 1

    Grease a 20cm cake tin or use 8 x 220ml jars.

  2. Step 2

    In a food processor, process biscuits into fine crumbs, then add butter and mix until combined. Press into cake tin or jars and flatten with the back of a spoon.

Method - Filling

  1. Step 1

    Combine cream cheese, sugar and Vanilla Bean Paste in a food processor until smooth and creamy.

  2. Step 2

    Add cream and Jel-it-in to a small saucepan, stirring well to combine. Cook over a low heat, stirring constantly until mixture reaches boiling point.

  3. Step 3

    With the food processor running, slowly add hot cream to cream cheese mixture and blend until combined. Working quickly, spoon mixture into jars or pour into cake tin. Chill for 2 hours.

Method - Coulis

  1. Step 1

    In a small saucepan, combine water, sugar, lemon juice and raspberries over low heat and stir until sugar has dissolved and berries have softened. Puree with a stick blender or food processor until smooth then pour through a mesh strainer, pushing through raspberries. Pour over chilled cheesecake to serve.

Recipe Notes:

Stored in an airtight container, Cheesecake will keep up to 3 days in the fridge.

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