When the cake table is full of delicacies, this no-bake raspberry jelly cheesecake “ostekake” with its vibrant pinkish-red top and elegant stature will certainly stand out. A classic and popular celebratory cake, it always makes an appearance for Norway’s Constitution Day, weddings, confirmations, and other jubilant occasions.

It has all the markings of a great no-bake cheesecake; a crumbly digestive crust, a smooth and slightly tangy filling, and a jiggly berry-centric top layer. It carries a delicate balance of velvety texture and buoyancy, building upon the simplicity of this delightful dessert.

I like to use my standard cheesecake recipe and then top it with raspberry jelly, though you could use any other flavor you so desire. A decoration of fresh berries on top truly elevates the cake in the most eye-catching way. Edible flowers and fresh mint would be most welcome as well.

May all the celebrations be as tasty and fun as this No-Bake Raspberry Jelly Cheesecake!

No-Bake Raspberry Jelly Cheesecake (ostekake med gelélokk)

Serves 8 to 10

For the cheesecake:

• ½ pound (225 g) digestive biscuits, roughly crushed (or another favorite cookie)
• ½ cup (112 g) lightly salted butter, melted
• 1 cup (240 ml) water
• 4 ½ ounces (125 g) lemon-flavored gelatin powder
• ½ pound (225 g) natural cream cheese
• 1 ¼ cups (300 ml) light sour cream
• 1 cup (120 g) confectioners’ sugar
• 1 ¼ cups (300 ml) heavy cream

For the jelly top:

• 4 ½ ounces (125 g) raspberry-flavored gelatin powder
• 1 cup (240 ml) water
• Seasonal fruit, to garnish (optional)

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Butter a 9-inch (23 cm) springform pan then line the pan with parchment paper and butter the paper.

In a large bowl, stir together the crushed biscuits and melted butter. Press the biscuit mixture on the bottom of the prepared pan and refrigerate until ready to use. 

In a small saucepan, bring the water to a boil. Add the lemon-flavored gelatin and stir until completely dissolved. Pour into a medium, heat-safe bowl and let cool completely. Add the cream cheese and stir to fully combine.

In a second large bowl, whisk together the sour cream and confectioners’ sugar. Add the cream cheese–gelatin mixture and whisk to combine.

In a second medium bowl, whisk the heavy cream until stiff peaks form then add to the batter and gently fold to combine.

Pour the batter over the biscuit crust, smooth the top, and refrigerate for at least 2 hours or until set.

For the jelly top, in a small saucepan, bring the water to a boil. Add the raspberry-flavored gelatin and stir until completely dissolved. Pour into a medium, heat-safe bowl and let cool. Once cool, but still runny, gently pour over the set cheesecake and smooth with a spoon to take away any air bubbles. Refrigerate for 1 hour or until set.

Serve as is or top with seasonal fruit.