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No-Bake Raspberry Cream Cake

No-Bake Raspberry Cream Cake (with Speculoos Cookies)

If you're looking for a dessert that’s elegant, effortless, and bursting with flavor, this No-Bake Raspberry Cream Cake (with Speculoos Cookies) is your next favorite recipe. With layers of creamy mascarpone filling, tangy raspberries, and spiced Speculoos biscuits, this cake offers a perfect balance between sweetness and freshness—without ever turning on the oven. It’s ideal for any occasion—family dinners, birthdays, or when you just want something indulgent but easy to prepare.
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Ingredients Notes

Ingredients
  

  • 🧂 Ingredients
  • For the base and layers:
  • 400 g Speculoos cookies Lotus Biscoff or similar
  • 150 g unsalted butter melted
  • For the creamy filling:
  • 400 g mascarpone cheese or cream cheese, softened
  • 250 ml heavy whipping cream cold
  • 100 g powdered sugar
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon juice optional, for a touch of acidity
  • For the raspberry layer:
  • 250 g fresh raspberries plus extra for garnish
  • 2 tbsp raspberry jam or coulis optional for added sweetness
  • Optional garnish:
  • Cocoa powder or grated dark chocolate
  • Extra raspberries and crushed Speculoos crumbs

Notes

🍴 Required Kitchen Tools
To make your No-Bake Raspberry Cream Cake (with Speculoos Cookies), you’ll need:
A mixing bowl and electric hand mixer or stand mixer
A spatula for folding the cream
A springform pan or rectangular dish (20 x 20 cm or 8 x 8 inches)
Parchment paper (optional, for easier removal)
A refrigerator (since chilling time is essential)