Description
A delightful no-bake raspberry cheesecake dessert served in charming glass cups, perfect for cozy gatherings.
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 them with the 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 the frozen raspberries and sugar. Let it simmer gently for about 5 minutes until soft.
- Thicken the Sauce: Mix the cornstarch with a little water and stir it into the raspberry puree. Bring to a boil for a minute, then cool.
- Assemble the Glasses: Start adding 1 tablespoon of cookie crumbs to the bottom of small glasses. Fill halfway with the cream mixture.
- Add Raspberries: Sprinkle 1-2 fresh raspberries on top, then add more cream mixture.
- Finish with Sauce: Drizzle on raspberry sauce, then garnish with a fresh raspberry and mint.
Notes
This dessert can be made in advance and stored in the refrigerator for up to 2 days; add the raspberry sauce shortly before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: German
Nutrition
- Serving Size: 1 glass
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg