Description
A delightful dessert featuring a graham cracker crust, creamy lemon mascarpone filling, and a fresh raspberry layer, perfect for any occasion.
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 pinch salt
- 8 ounces mascarpone cheese, softened
- 8 ounces cream cheese, softened
- 1 cup heavy whipping cream, cold
- ¾ cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries, divided
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- ½ cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Fresh raspberries, for garnish
- Thin lemon slices or extra lemon zest, optional
- Crushed graham crackers, optional
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly into the bottom of an 8-inch square baking dish or a similar-sized dessert dish. Place it in the refrigerator for 15–20 minutes while preparing the filling.
- Place 1½ cups of raspberries in a small bowl with the granulated sugar and lemon juice. Gently mash some of the berries with a fork, leaving a few whole for texture. Let the mixture sit for about 10 minutes so the raspberries release their juices. If it becomes very watery, drain off a little excess liquid to help keep the dessert layers firm. Reserve the remaining ½ cup of raspberries for decorating.
- In a large mixing bowl, beat the softened mascarpone cheese and cream cheese until smooth and creamy. Add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat on low speed until everything is combined, scraping down the sides of the bowl as needed. Avoid overmixing the mascarpone, as excessive beating can cause it to become loose or grainy.
- In a separate chilled bowl, beat the cold heavy whipping cream until medium-stiff peaks form. Using a spatula, gently fold the whipped cream into the mascarpone mixture in two or three additions. Fold until the filling is light, fluffy, and evenly combined.
- Spread half of the lemon mascarpone filling over the chilled graham cracker crust. Spoon the raspberry mixture evenly over the filling, spreading it gently without mixing it completely into the cream. Add the remaining mascarpone filling and smooth the top with a spatula.
- Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the crust to firm up and the filling to set. For the cleanest slices, make sure the dessert is thoroughly chilled before serving.
- Just before serving, beat the remaining ½ cup of heavy whipping cream with the powdered sugar and vanilla extract until soft-to-medium peaks form. Spread or pipe the whipped cream over the chilled dessert. Decorate with the reserved fresh raspberries, lemon zest, thin lemon slices, or crushed graham crackers.
- Cut into squares using a sharp knife. Wipe the knife clean between cuts for neat layers. Serve chilled and enjoy the delicious combination of tangy lemon, sweet raspberries, and rich mascarpone cream.
Notes
- For best results, chill the dessert overnight.
- Use fresh raspberries for the best flavor and texture.
- Adjust the sweetness of the raspberry layer according to your taste.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg