Berry cheesecake in a glass
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
- Dietary
- Egg-freeNut-freeVegetarian
Hungry but in a hurry? This easy berrylicious cheesecake can be whipped-up in a flash.
Ingredients
- : 150g/5¼oz mixed seasonal berries (such as blackberries, blueberries, or strawberries)
- caster sugar: 1 tbsp golden caster sugar
- lemon: 1 lemon, zest and juice
- ginger biscuits: 4 ginger biscuits
- butter: 1 tbsp butter
- icing sugar: 2 tbsp icing sugar
- mascarpone: 125²µ/4½´Ç³ú mascarpone
Method
Heat the berries, caster sugar and one tablespoon of the lemon juice in a small pan, stirring well to combine, for 3-4 minutes, or until the sugar has dissolved and the berries have broken down. Set aside to cool.
Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs.
Melt the butter in a small saucepan over a low to medium heat.
Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of two large serving glasses.
Place the mascarpone into a large mixing bowl and fold in the lemon zest, remaining lemon juice and icing sugar.
Spoon the mascarpone into the glasses, then spoon over the berries and juice. Serve immediately.
