Servings: 8 people
Calories: 250kcal
Cost: $15.00
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Springform pan or square baking dish
- Saucepan
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream whipped to stiff peaks
- 1 cup fresh raspberries
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Combine graham cracker crumbs, sugar, and melted butter in a bowl; mix until resembling wet sand. Press into a springform pan and chill.
- Beat cream cheese, powdered sugar, and vanilla extract in a bowl until smooth. Gently fold in whipped cream and half of the raspberries.
- In a saucepan, combine raspberries, sugar, and lemon juice; cook until raspberries break down. Stir in cornstarch slurry and cook until thickened. Cool.
- Spread mascarpone filling over crust, drizzle with cooled raspberry sauce, and garnish with remaining raspberries. Chill for at least 2 hours before serving.
Notes
For a nuttier flavor in the crust, try lightly toasting the graham cracker crumbs before mixing with butter. This dessert can be made ahead of time; the flavors will improve as it sits. Serve on white plates for visual appeal, garnished with mint for a pop of color. Store leftovers covered in the fridge for up to 3 days, or freeze individual slices wrapped properly for longer storage.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 20g | Vitamin A: 5IU | Vitamin C: 15mg | Calcium: 4mg | Iron: 2mg
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