No-Bake Raspberry Jelly Cheesecake

6 servings

60 minutes

No-bake cheesecake with raspberry jelly is a refined treat that combines airy cottage cheese mass and a bright berry accent. Its delicate texture and harmonious taste make it an ideal dessert for cozy tea times or festive events. The crumbly cookie base with butter adds a light crunch, while the cheese-sour cream layer envelops it in tenderness. The raspberry jelly top not only pleases the eye with its rich color but also adds a refreshing tartness that balances the dessert's sweetness. No-bake cheesecake is valued for its simplicity of preparation and the ability to enjoy its amazing flavor without hassle. European cuisine gifted this elegant dessert to the world, which easily adapts to individual preferences. Served chilled, it perfectly complements morning coffee or evening tea.

Energy value per serving

• Calories: 460.8
• Proteins: 23.3g
• Fats: 24.7g
• Carbohydrates: 38.4g

Ingredients

• Cottage cheese: 400 g
• Sour cream: 150 g
• Sugar: 3 tbsp
• Cookies ""Jubilee"": 200 g
• Butter: 80 g
• Frozen raspberries: 300 g
• Gelatin: 50 g
• Milk: 100 ml
• Water: 100 ml

Cooking steps

1. Crush the cookies into crumbs, mix with melted butter. Press the mixture into the bottom of the mold to form a base for the future cheesecake.

   Required ingredients:

   • Cookies ""Jubilee"": 200 g
   • Butter: 80 g

2. Combine cottage cheese, sour cream, and 2 tablespoons of sugar (the amount of sugar can be adjusted to taste).

   Required ingredients:

   • Cottage cheese: 400 g
   • Sour cream: 150 g
   • Sugar: 3 tablespoons

3. Blend until smooth.

4. Soak 30 grams of gelatin in 100 ml of milk in a saucepan for 15 minutes to swell. Then heat it in a water bath for 10 minutes.

   Required ingredients:

   • Gelatin: 50 g
   • Milk: 100 ml

5. Combine gelatin with milk and cottage cheese mixture. Mix well.

6. Pour the cottage cheese mixture into a mold. Place in the refrigerator for 1-1.5 hours to set.

7. Place frozen raspberries in a saucepan, add 1 tablespoon of sugar and 50 ml of water. Cook for 7-10 minutes.

   Required ingredients:

   • Frozen raspberries: 300 g
   • Sugar: 3 tablespoons
   • Water: 100 ml

8. Blend the raspberries until smooth, then strain through a sieve to remove the seeds.

9. Soak the remaining 20 grams of gelatin in 100 ml of water for 15 minutes to swell. Then heat in a water bath for 10 minutes.

   Required ingredients:

   • Gelatin: 50 g
   • Water: 100 ml

10. Pour gelatin into raspberry puree.

11. Pour a layer of raspberry puree over the set cottage cheese mass. Place in the refrigerator to set.

12. To serve.