Berry Cheesecake in a Glass

An easy, quick dessert featuring layers of buttered ginger biscuits, sweetened lemon mascarpone, and a warm berry compote.

Vegetarian Quick Dessert No-Bake Berries

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

47.3g

per serving

94.6 g total

Fat

42.4g

per serving

84.8 g total

Protein

5.7g

per serving

11.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Golden Caster Sugar

tbsp

Icing Sugar

Dairy

Butter

equivalent to 1 tbsp

125

Mascarpone

Fruits

150

Mixed Seasonal Berries

such as blackberries, blueberries, or strawberries

piece

Lemon

zest and juice

Other

piece

Ginger Biscuit

Method

Spoon the mascarpone over the biscuit base and top with the berry mixture.

Heat berries, caster sugar, and 15ml lemon juice in a pan until sugar dissolves and berries break down.

Crush biscuits in a freezer bag using a rolling pin until they look like breadcrumbs.

Melt the butter in a small saucepan over a low heat.

Mix crushed biscuits and melted butter together and spoon into two glass bottoms.

Fold lemon zest, remaining lemon juice, and icing sugar into the mascarpone.