Raspberry No-bake Cheesecake

Ingredients

Serves: 12

• 450g cream cheese, softened
• 1/2 cup (100g) white sugar
• 2 eggs
• 1/2 teaspoon vanilla essence
• 1 cup (350g) raspberry jam
• 2 cups whipped cream
• 1 (23cm) prepared pie shell

Preparation method

Prep: 15 minutes | Cook: 25 minutes | Extra time: 2 hours, chilling

1.

Preheat oven to 170 degrees C.

2.

In a large bowl combine cream cheese, sugar, eggs and vanilla. Beat until light and fluffy.

3.

Pour batter into pie shell. Bake in the preheated oven for 25 minutes. Allow to cool completely.

4.

For the topping: In a medium bowl, fold the raspberry jam into the whipped cream. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.