Raspberry Cheesecake in a Jar
Creamy Raspberry Cheesecake in a Glass with mascarpone, quark, and fresh raspberries is the perfect easy no bake dessert for summer parties and special occasions.
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: European
- Diet: Vegetarian
Ingredients
120 g butter cookies
50 g butter, melted
500 g quark cheese (20% fat) or cream cheese substitute
500 g mascarpone
200 g heavy whipping cream
Juice of 1/2 lemon
1 teaspoon ground vanilla
150 g powdered sugar
200 g frozen raspberries
50 g granulated sugar
1 teaspoon cornstarch
200 g fresh raspberries
Fresh mint leaves for garnish
Instructions
Step 1: Prepare the Cookie Base
Crush the butter cookies into fine crumbs.
Mix with melted butter until evenly combined.
Step 2: Make the Cheesecake Filling
In a large bowl, combine quark, mascarpone, heavy cream, powdered sugar, vanilla, and lemon juice.
Beat with a hand mixer for 2–3 minutes until smooth and creamy.
Step 3: Prepare the Raspberry Sauce
Add frozen raspberries and granulated sugar to a saucepan.
Simmer gently for about 5 minutes.
Blend or mash until smooth.
Mix cornstarch with a little water and stir into the raspberry mixture.
Bring to a brief boil until slightly thickened.
Let cool completely.
Step 4: Assemble the Dessert
Spoon 1 tablespoon of cookie crumbs into each dessert glass.
Pipe or spoon cheesecake filling halfway into the glasses.
Add 1–2 fresh raspberries.
Add another layer of cheesecake filling.
Top with 1–2 tablespoons raspberry sauce.
Garnish with a fresh raspberry and mint leaves.
Notes
Chill the desserts for at least 1 hour before serving.
For a smoother sauce, strain the raspberry puree through a sieve.
Graham crackers or digestive biscuits can replace butter cookies.
These cheesecake cups are ideal for make-ahead desserts.
Find it online: https://allrecipesmade.com/raspberry-cheesecake-in-a-jar/
