Description
A delicious layered dessert with creamy mascarpone and sweet-tart raspberry sauce, perfect for gatherings or a cozy night in.
Ingredients
Scale
- 120 g Butterkekse
- 50 g Butter (melted)
- 500 g Speisequark (20%)
- 500 g Mascarpone
- 200 g Schlagsahne
- 1/2 Lemon (juiced)
- 1 tsp vanilla extract
- 150 g powdered sugar
- 200 g frozen raspberries
- 50 g sugar
- 1 tsp cornstarch
- 200 g fresh raspberries
- Mint for garnish
Instructions
- Start by crushing the Butterkekse into fine crumbs and mix them with the melted butter until well combined.
- In a mixing bowl, combine the Speisequark, mascarpone, whipped cream, powdered sugar, vanilla extract, and the juice of half a lemon. Beat all these ingredients together for 2-3 minutes until creamy and smooth.
- In another pot, add the frozen raspberries and sugar. Let them simmer lightly for about 5 minutes, then purée the mixture until smooth.
- Dissolve the cornstarch in a bit of water and stir it into the raspberry purée. Bring it to a gentle boil before removing it from heat and letting it cool.
- Now it’s time to assemble! Spoon about 1 tablespoon of the buttery cookie crumbs into the bottom of small glasses.
- Use a piping bag or a spoon to fill the glasses halfway with the creamy mixture.
- Add 1-2 fresh raspberries on top, then layer more cream until the glass is almost full.
- Drizzle 1-2 tablespoons of the raspberry sauce on top. Finish with a fresh raspberry and a sprig of mint for that extra touch!
Notes
Chill assembled desserts for at least an hour before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: International
Nutrition
- Serving Size: 1 glass
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: raspberry cheesecake, no bake dessert, easy dessert, summer dessert, layered dessert