No Bake Raspberry Cheesecake

Serves 12
Time 15 minutes + setting time


For the crust
150g melted butter
1 tbsp vanilla bean paste
14 whole graham crackers

For the filling
3 blocks cream cheese
½ cup raspberry puree
½ cup sour cream
½ cup icing sugar
2 tbsp cocoa powder
½ cup chocolate chips
½ cup sugar
2 tbsp maple syrup
3 tbsp cream

1/2 cup semisweet chocolate chips, melted
Fresh raspberries, for garnish


Spray a 9-inch springform pan with nonstick cooking spray.
In the bowl of a food processor pulse the graham crackers until finely ground. Add melted butter and vanilla bean paste and pulse until combined. Pour into your lined tray and press down evenly.
Add the ingredients for your filling into the processor and blend until smooth and creamy. Pour over the base and smooth out the top. Place in the fridge to set overnight.
To serve, melt ½ cup of chocolate chips to pour on top. Add fresh raspberries.