Raspberry Swirl Cheesecake Tart

by Michaela

I have to admit that have many recipes for beautiful cheesecakes saved, but they are still waiting for my time and some special occasion. So then you can understand that once I do a cheesecake that turns out well, I am more than happy! 🙂 Last year, I tried this recipe for Raspberry Marble Cheesecake Tart that I found on one French blog and the cheesecake had a lot of success, so I re-did it again twice this summer. And I also had the occasion to do some shots, so I can publish the recipe here for you. You will love it! This almost no-bake Raspberry Marble Cheesecake Tart is a love not only at first sight but also at first bite! An ideal summer cheesecake.

You will love it! This almost no-bake Raspberry Marble Cheesecake Tart it a love not only at first sight, but also at first bite! An ideal summer cheesecake

These kinds of no-bake cheesecakes somehow belong to summer. Maybe because they chill in the fridge before serving and also they are usually prepared with some summer fruit. If you like these fruit cheesecakes, check out the Mini Cheesecakes with Strawberry-Raspberry Compote and if you like the swirl cheesecakes, then check out the Pumpkin Swirl CheesecakeThey are both absolutely amazing as well! 

You will love it! This almost no-bake Raspberry Marble Cheesecake Tart it a love not only at first sight, but also at first bite! An ideal summer cheesecake

This recipe is originally for a no-bake cheesecake but I cheat a bit as like to add few drops of water to the crust so that it is not that dry and sticks better together. Then I can easily distribute it in the whole mould, but I like to bake it for minutes in the preheated oven so that it  the crust gets harder and loses a bit of moisture. Otherwise, there is no baking needed for the cream cheese filling. 😉

You will love it! This almost no-bake Raspberry Marble Cheesecake Tart it a love not only at first sight, but also at first bite! An ideal summer cheesecake

This recipe for Raspberry Marble Cheesecake Tart is for a tart mould of 24 cm in a diameter, and you can already notice that it makes the cheesecake quite low compared to standard cheesecakes. Sometimes I call it a cheesecake pie. 😉 So if you use a larger cake mould or if you simply prefer higher cheesecake, then I advise you to double the dosage of the filling (raspberries, sugar and cream cheese), otherwise the cheesecake will be too flat. 

You will love it! This almost no-bake Raspberry Marble Cheesecake Tart it a love not only at first sight, but also at first bite! An ideal summer cheesecake

Regarding the timing, the preparation of the cheesecake tart will take you about 50 minutes, but then you need another 4 hours at least for the chilling (better overnight). Do not forget to take the cream cheese out of fridge some time before stirring in the raspberry puree with gelatine, so that it reaches the room temperature and the gelatine doesn’t shrink in a thermic shock.

You will love it! This almost no-bake Raspberry Marble Cheesecake Tart it a love not only at first sight, but also at first bite! An ideal summer cheesecake

Raspberry Swirl Cheesecake Tart
Yummy, almost no-bake Raspberry Cheesecake
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Total Time
50 min
Total Time
50 min
For the crust
  1. 200 g digestive or butter biscuits (I use Lu biscuits)
  2. 100 g butter, melted
For the cream cheese filling
  1. 500 g raspberries (I use frozen)
  2. 100 g white crystal sugar
  3. 3 slices gelatine
  4. 300 g cream cheese (I use Philadelphia light)
  5. 1 tsp. vanilla extract
Instructions
  1. For the crust: Preheat the oven to 170°C. Butter and flour the tart or springform pan, or simply use the parchment paper. Put the biscuits into a mixer and mix them into crumbs. Melt the butter in the microwave oven and pour it over the biscuit crumbs. Stir together the biscuit crumbs and the melted butter, add some extra drops of water so that it all sticks together. Press crumb mixture firmly onto bottom of the pan. Bake for about 10 minutes in the preheated oven, until set. Let cool the crust in pan on a wire rack.
  2. For the filling: put raspberries and sugar in a larger pot and cook on a medium heat for about 15 minutes, until the raspberries are more liquid. Remove from the heat and pass into a sifter, to get rid of the grains, collecting the liquid puree in a bowl. Put the liquid puree without the grains into the pot and leave it sit on a low heat before you incorporate the gelatine. Place 3 slices of gelatine into a cold water for 5-10 minutes, then drain and stir it into the raspberry puree until dissolved completely. Once the gelatine is solved well, mix 3/4 of the raspberry puree with the cream cheese and vanilla extract.
  3. Finish the cheesecake: Pour the pink filling on the cooled crust. Drop few spoons of the remaining 1/4 raspberry puree on top and then using a knife or a toothpick, swirl the raspberry purre on the top and also into the filling. Place the cheesecake into the fridge and let it chill for at least 4 hours, but better overnight.
Notes
  1. The filling is for a tart pan of 24 cm in a diameter, if you use larger or want to have the cheesecake higher, then you can double the dose of raspberries, sugar and cream cheese.
Adapted from Jujube en cuisine
Adapted from Jujube en cuisine
1001 Voyages Gourmands http://1001voyagesgourmands.com/
You will love it! This almost no-bake Raspberry Marble Cheesecake Tart it a love not only at first sight, but also at first bite! An ideal summer cheesecake

 

What is your favorite cheesecake?

 

Have you tried the recipe

Please do let me know how it turned out – you can do that either via leaving a comment below or sharing your picture on Instagram using the hashtag #1001voyagesgourmands ! 

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