Description
A fancy yet easy dessert that layers creamy cheesecake filling with raspberry sauce, perfect for any occasion.
Ingredients
Scale
- 120 g Butterkekse (butter cookies)
- 50 g Butter, melted
- 500 g Speisequark (20%)
- 500 g Mascarpone
- 200 g Schlagsahne (whipped cream)
- 1/2 Lemon (juice)
- 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. You can place them in a plastic bag and use a rolling pin, or pulse them in a food processor. Once they’re nice and crumbly, mix in the melted butter until it’s well combined.
- In a mixing bowl, combine the Speisequark, mascarpone, whipped cream, powdered sugar, vanilla extract, and lemon juice. Beat the mixture for about 2-3 minutes until it’s creamy and smooth.
- In a pot, add the frozen raspberries and sugar. Simmer this mixture for about 5 minutes until the raspberries soften. Then blend it until smooth to create a beautiful raspberry purée.
- Dissolve the cornstarch in a small amount of water and stir this into the raspberry purée. Bring it to a gentle boil, then let it cool.
- It’s assembly time! Spoon about 1 tablespoon of the cookie crumbs into the bottom of your glasses. Next, fill them halfway with the creamy mixture you made earlier.
- Add a layer of fresh raspberries on top, followed by more of the creamy mixture. Finally, drizzle the cooled raspberry sauce over each glass to make it look extra special.
- Finish each dessert with a fresh raspberry and a sprig of mint for that perfect touch.
- Chill the desserts in the fridge for at least an hour before serving.
Notes
You can prepare the creamy mixture and raspberry sauce a day before hosting. Just layer them a couple of hours before serving to keep those cookie crumbs crunchy.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cheesecake, dessert, raspberry, no-bake, easy recipe