Raspberry and Lemon No-Bake Cheesecake

These are great for a summer dinner party or BBQ! This is a fresher, creamier take on the cheesecake mousse I made last year. They are quick to whip up and can be made in advance so that all you have to do come dessert time is bring them out to impress your guests!

Ingredients:
’Cheesecake’
250 grams cream cheese, softened
200 grams mascarpone
zest of a small lemon
1/2 cup sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla paste
1/2 cup frozen raspberries, partially thawed
Base
10 double choc cookies
2 tablespoons butter, melted

Method:
To make the base place your biscuits into a food processor and whizz until they are crumb like. Place in a bowl and combine with melted butter.
Evenly divide your biscuit crumbs into four serving glasses and set aside.
Beat lemon zest and sugar together, this will infuse flavour.
Add cream cheese to your lemon infused sugar and mix until smooth.
Add vanilla, lemon juice and half mascarpone and mix.
Fold through the rest of the mascarpone.
Fold through raspberries.
Divide the mix between your four serving glasses and refrigerate for at least 2 hours. The thawed raspberries will firm up again which is perfect!
These can be served as is or jazzed up with a spring of mint and some chocolate sticks as shown here,