Free Recipe · No-Bake Cheesecake
A show-stopping layered raspberry cheesecake with a baked almond base, a creamy no-bake filling and a glossy raspberry jelly top, all made in the Thermomix.
This layered raspberry cheesecake is made in the Thermomix, serves 12, and only the almond base is baked (about 15 minutes). The creamy filling and the fresh raspberry jelly layer both set in the fridge, so it is a no-bake cheesecake that looks seriously impressive when sliced.
We have left no stone unturned with this decadent no-bake cheesecake (well, we are baking the biscuit base). I love the raspberry jelly layer on top. It looks so impressive, especially when sliced, and adds a refreshing zing to cut through the richness. While the whole recipe does take a bit of time between layers, it really could not be easier to do.
This recipe makes a BIG cake, but you can easily halve the ingredients, follow the exact same steps and use a much smaller springform pan (but honestly, how good are leftovers?). If you do scale it down to a 20cm tin, our Reusable Round Cake Tin Liner takes all the fuss out of lining.
The one tool I reach for again and again with a cheesecake like this is the Thermo Spoon Spatula. Its flat, spoon-shaped edge scrapes every last bit of that rich filling from the bowl and smooths the top into a perfectly even layer, ready for the raspberry jelly to set over.
Meet the tool
The one for scraping, stirring and smoothing
Thermo Spoon Spatula
Heat-resistant, flat-bottomed silicone spoon and spatula in one, for scraping, stirring and smoothing without waste.
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Let's Bake
Layered Raspberry Cheesecake (for Thermomix)
Serves 12 · Thermomix or thermo cooker · about 45 minutes plus chilling
Ingredients
The Tools
Method
Preheat the oven to 180C.
Place the almonds and 40g of the sugar in the TM bowl, mill 20 sec / speed 10.
Add the flour and butter, mix 5 sec / speed 8. Press the mixture firmly into the base of a lined 28cm springform pan. Bake for 15 minutes, or until golden. Allow to cool.
Meanwhile, place 20g of the sugar and the lemon rind in the TM bowl, mill 10 sec / speed 10.
Add half the cream cheese, mix 30 sec / speed 4. Set aside.
Add the remaining cream cheese, mix 30 sec / speed 4. Set aside.
Place 100g of the condensed milk and 1¼ tbsp of the gelatine in a small cup or bowl and stir to combine. Set aside.
Place the remaining condensed milk in the TM bowl, heat 4 min / 70C / speed 2.
Add the gelatine mixture, mix 20 sec / speed 2.
Add the cream cheese and lemon juice, mix 1 min / speed 6. Pour the filling onto the cooled base. Smooth the top using the back of the Thermo Spoon Spatula or a large spoon, making sure the mixture reaches right into all the edges. Place in the freezer.
Meanwhile, place 50g of the apple juice and the remaining 1 tbsp of gelatine in a small cup and stir to combine. Set aside.
Place the frozen raspberries and 50g sugar in the TM bowl, mill 5 sec / speed 9. Set aside.
Without cleaning the TM bowl, add the remaining apple juice, cook 3 min / 70C / speed 2.
Add the gelatine mixture, mix 20 sec / speed 2.
Add the milled raspberries and sugar, mix 20 sec / speed 2. Remove the cheesecake from the freezer and pour over the raspberry mixture.
To finish
Scatter the top with the remaining fresh raspberries and refrigerate for a minimum of 4 hours before serving, so every layer sets firm and the cheesecake slices cleanly.
Variation: for a faster base, crush biscuits and mix with a little melted butter to form the base, which needs no baking at all.
Frequently Asked Questions
Do I have to bake this cheesecake?
Only the almond base is baked, for about 15 minutes until golden. The creamy filling and the raspberry jelly layer both set in the fridge, so it is a no-bake cheesecake once the base has cooled.
Can I make a smaller cheesecake?
Yes. This recipe makes a big cake, but you can halve every ingredient, follow the exact same steps and use a much smaller springform pan.
Can I make the base without baking?
Yes. For a faster option, crush biscuits and mix them with a little melted butter to form the base, which requires no baking at all.
How long does it need to set before serving?
Once the raspberry layer is poured over, refrigerate for a minimum of 4 hours before serving. This gives every layer time to set firm so the cheesecake slices neatly.
Want to get more from your Thermomix?
A cheesecake this rich deserves a clean scrape and a smooth top. Our Thermo Spoon Spatula does both, and it is one of those little tools you will reach for at every step, from scraping the bowl to smoothing the filling.
