Lemon Cheesecake with Raspberry Coulis

Individual lemon cheesecake featuring a crunchy almond biscuit base, creamy mascarpone filling, and a fresh zesty raspberry coulis topping.

Vegetarian Dessert Fruit Cheesecake No-Bake

Estimated Nutrition

Calories

1135.5

kcal / serving

1135.5 kcal total

Carbs

84.1g

per serving

84.1 g total

Fat

84.8g

per serving

84.8 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Icing Sugar

tbsp

Icing Sugar

for coulis

Dairy

Unsalted Butter

melted

110

Mascarpone Cheese

Fruits

tbsp

Lemon Juice

Raspberries

GrainsCereals

Almond Biscuits

crushed

Liquids

squeeze

Lime Juice

NutsSeeds

sprig

Mint

to garnish

Method

Combine 85g crushed biscuits and 30g melted butter in a bowl.

Press the biscuit mixture firmly into a chef's ring placed on a serving plate.

Mix 110g mascarpone, icing sugar, and 1 tbsp lemon juice in a separate bowl.

Spoon the cream mixture into the ring, smooth the top, and carefully remove the ring.

Blend 55g raspberries, icing sugar, and lime juice in a mini-food processor and sieve.

Drizzle the coulis over the cheesecake and garnish with mint.