Description
A delightful no-bake Raspberry Cheesecake served in a glass, perfect for any gathering or a cozy evening at home.
Ingredients
Scale
- 120 g Butterkekse (butter cookies)
- 50 g Butter (melted)
- 500 g Speisequark (20% fat)
- 500 g Mascarpone
- 200 g Schlagsahne (heavy cream)
- 1/2 Zitrone (juice)
- 1 tsp Vanille (vanilla extract)
- 150 g Puderzucker (powdered sugar)
- 200 g TK Himbeeren (frozen raspberries)
- 50 g Zucker (sugar)
- 1 tsp Speisestärke (cornstarch)
- 200 g frische Himbeeren (fresh raspberries)
- Fresh mint for garnish
Instructions
- Prepare the cookie base: Crush the butter cookies finely, then mix with the melted butter until well combined.
- Make the cream filling: In a mixing bowl, beat together the speisequark, mascarpone, heavy cream, powdered sugar, vanilla extract, and lemon juice until creamy and smooth.
- Cook the raspberry sauce: In a saucepan, combine the frozen raspberries and sugar. Simmer for about 5 minutes, then use a blender to puree the mixture until smooth.
- Thicken the sauce: Mix the cornstarch with a splash of water to make a slurry, then stir it into the raspberry puree. Boil for about one minute until it thickens, then cool.
- Assemble the glasses: Start by adding a layer of cookie crumbs to the bottom of small glasses. Fill them halfway with the creamy filling, and then toss in some fresh raspberries for a delightful surprise.
- Finish with sauce: Drizzle the cooled raspberry sauce on top, garnishing each glass with a fresh raspberry and a sprig of mint. Serve chilled for the perfect refreshing treat!
Notes
This dessert can be made a day in advance. Store it covered in the fridge for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 350
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg