Raspberry Cheesecake: the Step-By-Step Recipe for the No-Bake Valentine’s Day Dessert

Raspberry Cheesecake is a great classic in the baking world. A delicious, no-bake Valentine's Day dessert, prepared with a base of dry, digestive biscuits and melted butter, and a creamy and velvety filling made with robiola and mascarpone cheese, along with sweetened milk; all of this gets topped with a fresh and delicate raspberry compote. Perfect for celebrating Valentine's Day with your loved one, or even to prepare for a birthday or as a dessert at the end of a meal, it is a spectacular and impressive cake, but at the same time simple and within everyone's reach.

We use raspberries which, thanks to their slightly acidic aftertaste, go perfectly with the filling, making the cheesecake sweet to the bite, but not cloying. However, if you wish, you can replace them with strawberries or other fresh fruit, or you can make the covering with melted chocolate, a layer of jam or caramel.

Find out how to prepare Raspberry Cheesecake following the step-by-step procedure and our tips, and make the perfect Valentine's Day dessert.

How to Make Raspberry Cheesecake

Collect the biscuits inside of a mixer glass and blend them until they become powdered.

Add the melted butter and blend for a few more moments.

Pour the mixture of biscuits and melted butter onto the base of a 20cm diameter springform pan, lined with a sheet of baking paper, and level the surface well with the back of a spoon; then transfer to the fridge and leave it to harden for half an hour.

Place the mascarpone and the robiola cheese inside of a large bowl.

Pour the milk into a jug, add the sugar and heat the mixture, either on the stove or inside of a microwave, until the sugar has completely dissolved. Then, incorporate the gelatine sheets, which you have previously soaked in cold water and wrung out very well, and leave to cool.

Whip the cheeses with an electric whisk.

Add the sweetened milk, now lukewarm, little by little, continuing to whip with the whisk, until it's fully incorporated.

Keep working the mixture until you obtain a smooth and homogeneous cream.

Distribute the cream cheese on the biscuit base, level the surface well and transfer to the fridge for about 6 hours.

Just before taking the cheesecake out of the fridge, dedicate yourself to prepare the topping. Place the raspberries in a thick-bottomed saucepan together with the sugar and the sifted cornstarch.

Cook the raspberries for a few minutes or until they are soft, but not mushy; then remove from the heat and leave to cool.

Once the resting time has passed, turn the cheesecake onto a serving plate and spread the raspberry compote on the surface.

Leave to harden in the fridge for at least 1 hour.

Once the time has passed, bring to the table and cut into slices and serve.

How to Store your Raspberry Cheesecake

The raspberry cheesecake can be kept in the fridge, in an airtight container, for a maximum of 2-3 days. It can, however, be frozen, whole or sliced, for 1 month.