Recipe for: Cold Raspberry Cheesecake (vegetarian, gelatin-free) - photo 1
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Recipe for: Cold Raspberry Cheesecake (vegetarian, gelatin-free)

Desserts Vegetarian Dishes 50 min Medium 42 wyświetleń ~60.52 PLN - (0)
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Description

A delicate cold cheesecake with raspberries is a light, spring dessert proposal: a creamy mixture of cottage cheese and cream complemented by a sweet-tart juicy raspberry mousse, set on a buttery biscuit base. The recipe is fully vegetarian thanks to the use of agar-agar instead of gelatin. The cheesecake has a velvety texture, fresh raspberry flavor, and a nice contrast of colors — white cream and intense red mousse. Serve chilled as a dessert after dinner, at a party, or as a light menu item during spring gatherings. The recipe includes step-by-step techniques for beginner cooks as well as alternatives and additions (mint, white chocolate) to enhance flavor and appearance.

Ingredients Used

Ingredients (12)

Servings:
8
  • Biscuits 220 g
  • Butter 80 g
  • Cottage cheese 600 g
  • 30% heavy cream 200 g
  • Powdered sugar 80 g
  • Vanilla sugar 8 g
  • Agar-agar 8 g
  • Raspberry 300 g
  • Water 120 ml
  • Lemon 0.3 szt. (~20 g)
  • ✨ Opcjonalne
  • Fresh mint 0.3 pęczków (~10 g)
  • White chocolate 50 g
💰 Szacowany koszt dania: ~60.52 PLN (7.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the pan (springform Ø24 cm). Cut a strip of parchment paper and line the bottom of the pan, which will make it easier to remove the cheesecake. Crumble the biscuits: place the biscuits in a large bowl, cover with a cloth, and crush with a rolling pin or place in a bag and smash with a mallet until you achieve fine crumbs (they don't need to be completely uniform).

Use a 24 cm springform pan. If you don't have a rolling pin, use a glass jar. Don't leave large pieces of biscuits — the base may crumble.
2

Melt the butter in a small saucepan or microwave until liquid. Pour the melted butter into a bowl with the biscuit crumbs and mix with a spoon until all the crumbs are evenly moist and slightly stick together when pressed in your hand.

Ingredients: Butter
Use a small saucepan or a microwave-safe bowl. A wooden spoon is best for mixing. If the mixture is too dry, add 5-10 g of butter; if it's too greasy, add a few biscuits.
3

Pour the biscuit mixture into the prepared springform pan. Using a spoon or the bottom of a glass, press it evenly to the bottom, forming a compact layer. Place the pan in the refrigerator for 10-15 minutes to let the base set.

Ingredients: Butter
Use a spoon or the bottom of a glass to press evenly. Chilling in the fridge will make it easier to pour the cheese mixture later.

Cheese dough

4

Prepare the cottage cheese: if you have lumpy cottage cheese, grind it twice in a meat grinder or blend it with a blender until smooth. Transfer the smooth cottage cheese to a large bowl.

Ingredients: Cottage cheese
Use an immersion blender or a meat grinder with a fine sieve. Smooth cottage cheese will ensure a creamy texture for the cheesecake.
5

Whip the 30% cream until stiff: in a large, cold bowl, beat the chilled cream with a mixer on medium speed for about 3-5 minutes, until a thick, stable cream forms. At the end of whipping, add the powdered sugar and vanilla sugar, and mix for another 20-30 seconds to combine.

Ingredients: Powdered sugar, Vanilla sugar
Use a preferably metal, chilled bowl and whisk attachments. Do not whip the cream for too long — it will start to separate and turn into butter.
6

Add half of the whipped cream to the smooth cottage cheese and gently mix with a spatula using a folding motion until the mixture becomes uniform. Taste the mixture and sweeten if necessary (add up to 10 g of powdered sugar more).

Ingredients: Cottage cheese, Powdered sugar
Use a silicone spatula to gently fold. Do not mix vigorously — you want to maintain fluffiness, not create a runny mixture.
7

Prepare the agar-agar: in a small pot, mix agar-agar (8 g) with 120 ml of water and let it sit for 1-2 minutes to allow the granules to soak. Then heat the mixture, bringing it to a boil and cook for 1-2 minutes, stirring constantly — the agar must dissolve and boil to bind the mixture later. After removing from heat, let it sit for 30 seconds.

Ingredients: Agar-agar, Water
Use a small saucepan and a whisk. Agar-agar needs to be boiled — if you don't boil it, it won't set. Be careful not to burn the mixture.
8

Pour 2-3 tablespoons (about 30 g) of hot water with agar into a small portion of the cheese mixture and mix vigorously — this equalizes the temperature and prevents the cold cream from curdling. Then slowly pour the rest of the dissolved agar into the cheese mixture, constantly stirring with a spatula until the mixture is smooth and uniform.

Ingredients: Agar-agar, Water, Cottage cheese
Add agar gradually while stirring. If you pour in hot agar without tempering, the mixture may become lumpy.
9

Add the rest of the whipped cream to the mixture and gently fold it in to keep the mixture fluffy. If you want a more vanilla flavor, add a bit of freshly grated lemon zest (optional). Pour the cheese mixture evenly over the chilled biscuit base, smoothing the top with a spatula. Place the dish with the mixture in the refrigerator for about 10 minutes to allow it to thicken slightly before adding the raspberry mousse.

Ingredients: Cottage cheese
Use a spatula to smooth the surface. A short chill will make it easier to spread a thinner layer of raspberry without mixing the layers.

Raspberry jelly and finishing touches

10

Prepare the raspberry puree: blend half of the raspberries (about 150 g) until smooth with 10 g of powdered sugar and 10 g of lemon juice. Strain through a sieve if you want to remove the seeds. Set aside the remaining raspberries (150 g) for decoration or lightly crush them with a fork.

Ingredients: Raspberry, Powdered sugar, Lemon
If you don't want to strain through a sieve, you can leave the seeds — it's a matter of texture preference. Use a glove or cloth to strain through the sieve.
11

To prepare the raspberry jelly layer on top: heat about 40 ml of water, dissolve 2 g of agar in it (from the total amount used earlier, if you saved some — otherwise prepare an additional 2 g), bring to a boil for 1 minute. Mix the hot agar with the raspberry puree (about 170-180 g of puree), stir well and wait 1 minute for the mixture to cool slightly, but still remain liquid.

Ingredients: Raspberry, Water, Agar-agar
If you don't have more agar, you can use 3-4 g in total for this thin layer — the key is a brief boil. The mousse should not be hot, as it will melt the top layer of the cheese mass.
12

Pour the slightly warm raspberry puree over the slightly set cheese mixture. You can create a marbled effect: spoon the puree on and gently swirl with a toothpick to create patterns. Decorate with the remaining raspberries on top and optionally with white chocolate shavings or fresh mint leaves.

Ingredients: Raspberry, White chocolate, Fresh mint
Pour the puree slowly and evenly. If the puree is too hot, it may create a dent or break at the point of contact — wait 1-2 minutes for it to cool to a warm temperature.

Cooling and serving

13

Chill the cheesecake in the refrigerator for at least 3-4 hours (preferably overnight) until the filling is completely set and the jelly thickens. Before cutting, run a knife dipped in hot water along the edges of the springform pan to make it easier to release. Remove the springform ring and transfer the cheesecake to a plate.

Patience pays off — too short a cooling time will cause the pieces to fall apart. Heat the knife in hot water and wipe it after each cut.
14

Serve the chilled cheesecake cut into portions. Additionally, decorate with mint leaves and sprinkle with white chocolate shavings, if using. The cheesecake tastes best slightly chilled and fresh.

Ingredients: Fresh mint, White chocolate, Raspberry
Use a sharp knife dipped in hot water for clean slices with each cut. Additionally, you can add more fresh raspberries on the plate.

Fun Fact

💡

In traditional versions of no-bake cheesecakes, gelatin is often used; agar-agar comes from seaweed and has become popular in vegetarian cuisine. Thanks to it, the cheesecake has a more elastic, slightly jelly-like texture.

Best for

letnie przyjęcie urodziny piknik

Tips

🍽️ Serving

Serve the cheesecake well chilled, cut with a sharp knife dipped in hot water. On the plate, add a few fresh raspberries and mint leaves for contrast. You can also serve a small scoop of vanilla ice cream on the side.

🥡 Storage

Store in the refrigerator in a tightly sealed container or covered with plastic wrap for up to 3 days. Do not freeze — the texture of the cream and agar may change. To reheat a piece before serving, simply take it out of the refrigerator 10-15 minutes beforehand.

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