This light, no-bake mascarpone cheesecake is topped with fresh raspberries making it a quick and easy dessert to prepare for a summer party.
12 people made this
1 (300g) packet biscuits, such as Digestives® or Rich Tea®
75g butter, melted and still warm
500ml whipping cream
500g mascarpone cheese
1 tablespoon vanilla sugar
2 tablespoons icing sugar
500g fresh raspberries
Method Prep:20min › Extra time:1hr30min › Ready in:1hr50min
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.
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.
Cover the cooled biscuit base with mascarpone filling; arrange raspberries on top. Place in the fridge for at least 1 hour before serving.