(Deutsch) Not everybody is crazy about cake once it get’s really hot. So what can you do, if somebody asks you to bring a cake to a bbq? So I brainstormed a bit with myself. Maybe the Midsummer Lemon Cake? Or the Dripping Brownie-Raspberry Cake? Almost. So how about something fresh you can spoon out of a glas? This way it’s easy to store, you can stack it in the fridge and it looks delicious. The Cheesecake with raspberries is the perfect summer dessert.

I am using good quality glases by Weck that hold 140 ml. I love using them as they can be used to bake cake in or make jam, too. But if you don’t have them, just use any kind of glas. So let’s make the No-bake Chessecake with raspberry sauce (or, as Joey would say „excuse me, there seems to be some kind of red crap on my cheesecake.“) Fresh, fruity, yummy – let’s do this!

10 servings (140 ml)

Let’s make the cheescake …

150 g oaty biskuits
35 g butter
400 g cream cheese (full fat)
500 g greek yoghurt or if you can get it, full fat quark
50 g icing sugar (it won’t be very sweet. Add some more sugar, if you like it sweeter)
250 g raspberries (e.g. frozen)

1.) Crush the oaty biskuits by using a blender oder wrap them in a kitchen towel and roll a rolling pin over it several times.

2.) Melt the butter in a pot and mix it well with the crushed biskuits.

3.) Distribut the mix evenly into 10 glases. Use a spoon to press it down.

4.) Mix the Cream Cheese with the greek yoghurt / quark with a wisk. Not wisk too long, only until it is well mixed. If you mix it too long, it will become runny. Sift the icing sugar on the mixture and mix again.

Tipp: If you like some additional flavour, this is the time to put some fresh lemon juice or vanilla essence in.

5.) Distribute the mix evenly into the glases. To make sure there are no air bubbles, knock them gently on the table.

6.) Blend the raspberries. If you are using frozen ones, let them defrost at room temperature first. Add them to the creme. Done. Store and serve cold, eat within two days.