Easy Raspberry Dessert (deconstructed cheesecake)

This year, I'm not in the mood to spend a lot of time on the last course of my Christmas meal. So, I’ve opted for something creamy, crunchy, and fresh — this combination always hits the spot. This is definitely my easiest Christmas recipe so far.

Some might call it a deconstructed raspberry cheesecake, but I think of it as a shortcut to a hassle-free dessert. With a few simple tweaks, you can elevate the flavor, and it only takes about 15 minutes to whip up. You can also swap out the cookies and fruit to suit your taste — choose shortbread and mango, for example, and it will work just as well.

Step 1
In a small pan, combine the frozen raspberries and granulated sugar, with the juice of half a lemon. Heat over medium-low heat until the berries soften and release their juices. Stir occasionally until the mixture thickens into a sauce, about 5–7 minutes. Remove from heat and let cool to room temperature.

Step 2
In a large mixing bowl, combine the mascarpone, vanilla seeds (scraped from the vanilla pod), two tablespoons of the cream and lemon zest. whisk until combined and set aside. Use a hand mixer and a separate bowl to whip the cream and powdered sugar until it forms soft peaks. Be careful not to over-whip. Now add your whipped cream into the cheese mixture in 3 equal parts and make sure you fold it very carefully with the rubber spatula until everything is combined. 

‍Step 3
Now we are going to assemble the dessert. Crush ¾ of the amarettini cookies lightly, leaving some small chunks for texture. In serving glasses or bowls, layer the dessert: start with a layer of crushed cookies, followed by a dollop of the whipped mascarpone cream, and then a spoonful of the raspberry sauce. Repeat the layers if desired, finishing with a generous amount of fresh raspberries and whole cookies on top. Garnish with a few mint leaves for a pop of color and freshness. Serve immediately or chill in the fridge for up to 1 hour before serving.