Description
Raspberry Mascarpone Crunch Slice is an elegant no-bake layered dessert featuring a buttery cookie crust, silky mascarpone cheesecake filling, vibrant raspberry compote, and a crisp crunchy topping. This refreshing dessert offers the perfect balance of creamy, fruity, and crunchy textures.
Ingredients
- For the Crust:
- 2 cups vanilla wafer or graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Raspberry Layer:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- For the Mascarpone Filling:
- 8 oz mascarpone cheese, softened
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- For the Crunch Topping:
- 1 cup crushed vanilla wafers or shortbread cookies
- 1/2 cup crispy rice cereal
- 2 tablespoons melted butter
- 2 tablespoons sliced almonds, lightly toasted
- For Garnish:
- Fresh raspberries
- White chocolate shavings (optional)
- Fresh mint leaves (optional)
Instructions
- Combine the cookie crumbs, melted butter, and sugar until evenly moistened. Press firmly into a parchment-lined 8×8-inch pan and refrigerate for 20 minutes.
- In a saucepan, cook the raspberries, sugar, and lemon juice over medium heat for 5-7 minutes. Stir in the cornstarch slurry and cook until thickened. Cool completely.
- Beat the mascarpone and cream cheese until smooth.
- Add the powdered sugar and vanilla extract and mix until creamy.
- Fold the whipped cream into the mascarpone mixture until light and fluffy.
- Spread half of the mascarpone filling over the chilled crust.
- Spread the cooled raspberry layer evenly over the filling.
- Top with the remaining mascarpone filling and smooth the surface.
- Mix the crushed cookies, crispy rice cereal, melted butter, and toasted almonds, then sprinkle evenly over the top.
- Refrigerate for at least 6 hours or overnight until firmly set.
- Garnish with fresh raspberries, white chocolate shavings, and mint before slicing and serving.
Notes
- Allow the raspberry layer to cool completely before assembling.
- Mascarpone should be softened but not overly warm to prevent a runny filling.
- Toast the almonds for added flavor and crunch.
- For clean slices, use a sharp knife dipped in hot water and wipe between cuts.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American