Raspberry and mint cheesecake Recipe

A delicious no-bake cheesecake made with fresh mint and raspberries on top of a digestive biscuit base.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 3.5/5

Les ingrédients

Pour people
  • For the cream
  • Fresh raspberries : 400 g
  • Cream cheese : 600 g
  • Double cream : 280 ml
  • Icing sugar : 100 g
  • Fresh mint : 0.5 bunch
  • For the biscuit(s)
  • Digestive biscuit(s) : 20 whole
  • Unsalted butter : 110 g



    Put the butter into a saucepan and melt over a low heat. Put the biscuits into a plastic bag and use a rolling pin to crush them to crumbs. Pour the crumbs into a large bowl and then add the melted butter. Mix thoroughly and then press the mixture into the base of a large cake tin or individual mousse rings. Press down firmly to create an even layer for the base of your cheesecake(s). Chill in the fridge for at least 1 hour.


    Pick and roughly chop the mint leaves. Set aside half of the raspberries and cut the other half into halves. Cut the vanilla pod in half and scrape out the seeds.

    Place the cream cheese, icing sugar and vanilla seeds in a bowl and beat with an electric whisk until smooth. Add the cream and continue beating until the mixture is completely combined. Fold in the mint and the whole raspberries and then spoon the mixture on top of the biscuit base. Use the back of a dessert spoon to smooth the surface and then arrange the half raspberries on top. Place in the fridge for at least a few hours, overnight is even better!

Chef's tip

«Gently warm the sides of the cake tin or run a knife around the inside of each ring to make it easier to remove the cheesecake from the mould.»

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