Rose Mascarpone Cheesecake Tart Recipe with Summer Berries and Fresh Mint
This recipe for a rose mascarpone cheesecake tart with summer berries and fresh mint makes an easy no bake cheesecake made with cream cheese and mascarpone, flavoured with rose for a taste of the Middle East, topped with summer berries — or winter berries, depending where you are — and garnished with fresh mint. A tart is more elegant than a cake and means no waste for small eaters.
Servings: 8
Calories: 460kcal
Equipment
- Blender
- Mixing Bowl
- Silicone Spatula Set
- Fluted Tart Tin
Ingredients
- 185 g digestive biscuits processed into fine crumbs
- 90 g unsalted butter
- 250 g cream cheese room temperature
- 250 g mascarpone cheese room temperature
- 4 drops rose essence or 0.05ml, or to taste
- 125 g strawberries washed and dried
- 125 g blueberries washed and dried
- 125 g blackberries washed and dried
- 125 g raspberries washed and dried
- 16 fresh mint leaves or as many as you like
Instructions
- Using a blender or food processor, blitz the digestive biscuits into a fine crumb then transfer them into a mixing bowl. Or you could use a rolling pin to crush the biscuits in a plastic bag.
- In a microwave or pan over low heat, melt the butter, pour it into the bowl and stir it into the biscuit crumbs to combine well.
- Transfer the biscuit base to a non-stick 20cm x 2.5cm fluted quiche tin with removable loose base, press it into the bottom and sides, and freeze for 15 minutes or so.
- Clean the blender or food processor, blend the cream cheese, mascarpone and rose essence until smooth, then use a spatula to evenly spread it around the chilled biscuit base and smooth it out on top.
- Arrange the berries on top as you like, slide the tart into the fridge and chill, preferably overnight or for a minimum of five or six hours to properly set
- When ready to serve, remove the fluted ring and carefully slide the cheesecake onto a serving plate. Arrange the fresh mint leaves on top, slice, and serve.