Sernik na Zimno (Polish No Bake Cheesecake with Raspberries)
A light, creamy no bake cheesecake on a biscuit base, topped with a glossy raspberry layer.
- Time30 mins plus chilling
- LevelMedium
- Costabout £0.69 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 465kcal
- 34.9gcarbs
- 23.2gof which sugars
- 34.7gfat
- 20.9gsaturates
- 3.5gprotein
- 1.2gfibre
- 0.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the crushed biscuits with the melted butter and press firmly into the base of a lined 23 cm springform tin. Chill while you make the filling.
- 2
Sprinkle the gelatine over the cold water in a small bowl and leave for 5 minutes to go spongy. Then microwave in 10 second bursts until clear and runny, but not boiling.
5 min - 3
Beat the cream cheese with the icing sugar, lemon zest, juice and vanilla until smooth.
- 4
Whip the double cream to soft peaks. Beat a spoonful of the cream cheese mixture into the warm gelatine, then stir it all back into the bowl. Fold in the cream gently.
- 5
Pour onto the base and smooth the top. Chill for at least 4 hours, until set.
240 min - 6
Simmer the raspberries with the caster sugar and cornflour for 4 minutes until syrupy. Cool, then spoon over the set cheesecake. Chill for 30 minutes more before slicing.
4 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
