No bake raspberry cheesecake

Grind 250 grams of sweet cookies in a blender, or using a rolling pin. Mix with 150 grams of melted butter.

Place a 24 cm (10 inch) in diameter ring on a serving plate. Press the mixture into the ring. Place in the fridge.

Place 100 grams of soft butter in a bowl of a stand mixer, Add 100 grams of sugar and whip on high speed until fluffy. Gradually add 550 grams of cream cheese.

Pour 400 milliliters of whipping cream (min 30% fat) into a separate bowl. Add 100 grams of sugar, and 20 grams of vanilla sugar. Whip until stiff.

Add the whipped cream into the cream cheese gradually, folding gently after each addition.

Remove the cookie dough from the fridge. Spread the cream cheese frosting evenly on top.

Decorate the cheesecake with fresh raspberries.

Place the cheesecake in the refrigerator for at least two hours.

Remove from the fridge, unold and remove the cake collar and serve.