Mascarpone and raspberry cheesecake

    1 hour 50 min

    This light, no-bake mascarpone cheesecake is topped with fresh raspberries making it a quick and easy dessert to prepare for a summer party.

    17 people made this

    Serves: 10 

    • Base
    • 1 (300g) packet biscuits, such as Digestives® or Rich Tea®
    • 75g butter, melted and still warm
    • Filling
    • 500ml whipping cream
    • 500g mascarpone cheese
    • 1 tablespoon vanilla sugar
    • 2 tablespoons icing sugar
    • Topping
    • 500g fresh raspberries

    Prep:20min  ›  Extra time:1hr30min  ›  Ready in:1hr50min 


    1. Blitz the biscuits in a blender or crush in a resealable freezer bag. Transfer the crumbs into a bowl; add warm, melted butter and mix until combined. Pat into the bottom of a 23cm tart tin. Place base in the fridge for 30 minutes to firm.
    2. Beat whipping cream, icing sugar and vanilla sugar in a cold metal bowl until soft peaks form. Add mascarpone and beat for 1 to 2 minutes more.
    3. Cover the cooled biscuit base with mascarpone filling; arrange raspberries on top. Place in the fridge for at least 1 hour before serving.

    Recently viewed

    Reviews & ratings
    Average global rating: