No oven needed — quick raspberry cream dessert

If you want something sweet and creamy but don’t feel like standing by a hot stove, this no-bake raspberry dessert is ready in minutes and disappears from the plate just as fast.

Ingredients

• 300 g crushed biscuits (Plazma or similar)
• 100 g melted butter
• 400 ml whipping cream
• 250 g cream cheese
• 80 g powdered sugar
• 1 pack vanilla sugar
• 250 g raspberries (fresh or frozen)
• 2 tablespoons sugar (for the fruit topping)
• 1 tablespoon lemon juice

For the biscuit base, combine the crushed biscuits with the melted butter until the mixture resembles damp sand. Press half of that mixture into the bottom of a small square tin (or divide between individual serving glasses) and level it with the back of a spoon.

To make the cream, whip the whipping cream until it holds firm peaks. Add the cream cheese, powdered sugar and vanilla sugar, then continue beating until the mixture is smooth, stable and homogeneous.

For the fruit topping, place the raspberries in a small saucepan with the 2 tablespoons of sugar and the lemon juice. Warm briefly over medium heat just until they release juice and soften a little; reserve a few whole raspberries for decorating at the end.

Assemble the dessert by spreading the cream evenly over the biscuit base, then spoon the fragrant raspberry juices and fruit over the cream. Finish by sprinkling the remaining crushed biscuit on top. Chill in the refrigerator for at least 3 hours (overnight is best so the layers set properly). Before serving, arrange the reserved fresh raspberries on top.

A small secret: for an extra-cold, almost ice-cream-like texture, transfer the dessert to the freezer for about 30 minutes before serving.

Photo: press material from the event