Description
A delightful no-bake twist on classic cheesecake, perfectly layered in a glass with creamy filling and tangy raspberry sauce.
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 and mix with melted butter until well combined.
- Make the Cream Filling: In a mixing bowl, beat the speisequark, mascarpone, heavy cream, powdered sugar, vanilla extract, and lemon juice until creamy and smooth (about 2-3 minutes).
- Cook the Raspberry Sauce: In a saucepan, combine frozen raspberries with sugar and simmer gently for about 5 minutes. Puree the mixture until smooth.
- Thicken the Sauce: Mix cornstarch with a little water and stir it into the raspberry puree. Bring to a boil for a minute, then remove from heat and let it cool.
- Assemble the Glasses: Add 1 tablespoon of cookie crumbs to the bottom of small glasses. Fill halfway with the creamy mixture using a piping bag.
- Add Raspberries: Sprinkle fresh raspberries on top of the cream filling, then layer with more cream.
- Finish with Sauce: Drizzle with raspberry sauce and garnish with a fresh raspberry and a sprig of mint.
Notes
This no-bake cheesecake is perfect for parties and can be made a day in advance. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 340
- Sugar: 23g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg