No-Bake Raspberry Swirl Cheesecake is super simple to make with just a few ingredients. The hardest part is waiting for it to chill before eating it! A classic recipe with a few fun modern twists!
Prep Time 30minutes
Cook Time 15minutes
Chill Time 8hours
Total Time 45minutes
Biscoff Pie Crust
1.5-8.8ozpackages of Biscoff cookies
8ozcream cheeseroom temperature
114 ozcan sweetened condensed milk
½Cfreeze dried raspberry powder*
To make pie crust
Preheat the oven to 375 degrees.
Add the cookies from 1.5 packages of Biscoff cookies into a food processor and pulse until the cookies are a fine crumb (alternatively, you can put the cookies in a Ziploc bag and crush by hand with a rolling pin). Place 6 Tb of butter in a microwave-safe mixing bowl and melt in the microwave. Add the salt and sugar and mix to combine.
Once the cookies are a fine crumb, add to the butter and use a fork to mix well. Add the mixture to a 9-inch pie plate and press down evenly across the bottom and up the sides.
Bake the pie crust for 15-20 minutes or until browned on the edges.
To make filling
Whip the cream cheese for 90 seconds on high speed until light and fluffy. Turn the mixer down to low speed and slowly add the can of sweetened condensed milk. Stop and scrape down the bottom and sides of the bowl. Turn the mixer back to medium speed and mix until well combined.
Stop the mixer and scrape down the sides and bottom of the bowl again with a spatula. Add the zest and juice of 1 lemon and vanilla. Turn the mixer back on to medium speed and mix until all the lumps are out.
Remove ½ C of the filling and place in a small mixing bowl. Add ½ C freeze dried raspberry powder and the juice of 1 lemon. Using a small whisk, stir to combine.
Once the pie crust is totally cooled, you're ready to fill. To get the swirl effect we're after, you want to dollop both the lemon and raspberry fillings in layers to fill up the pie. There is no right way, but my tips are to go for bigger and more frequent dollops of the lemon and smaller, more delicate dollops or the raspberry. See my photos above for a visual.
Once you've used all of both fillings, drag a toothpick all through the pie in a figure-eight pattern to create a swirl effect. Don't worry…it will taste good no matter what it looks like!
Put the pie into the fridge for a minimum of 8 hours to set up properly. Once chilled, slice into 8 pieces and top with fresh raspberries to serve.
You can find freeze-dried fruit at your grocery store that can be ground into a fine powder with a food processor or the powder can be found on Amazon. I've linked to the brand I used above. Feel free to substitute with any freeze-dried fruit you prefer.