Rose Mascarpone Cheesecake Tart Recipe with Summer Berries and Fresh Mint

Rose Mascarpone Cheesecake Tart with Summer Berries and Fresh Mint. 28 recipes to make in February 2026. Copyright © 2025 Terence Carter / Grantourismo. All Rights Reserved.

5 from 1 vote

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.

Prep Time30

Cook Time30

Total Time1

Course: dessert, sweets

Cuisine: Australian

Servings:

Calories: 460kcal

Author: Lara Dunston

Equipment

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

Metric - US Customary

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.

Nutrition