Berry cheesecake in a glass

Mascarpone is a great standby for making an almost-instant dessert. Here, its creamy richness is cut by the sharpness of the blackberries

  • Ready in 15-20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 497
  • fat 35g
  • saturates 21g
  • carbs 44g
  • sugars 24g
  • fibre 3g
  • protein 3g
  • salt 0.67g


  • 150g punnet blackberries
  • 1 tbsp golden caster sugar
  • 1 lemon, finely grated zest and juice
  • 4 gingernut biscuits, crushed
  • knob of butter, melted
  • 2 tbsp icing sugar
  • ½ x 250g tub mascarpone or ricotta


  1. Toss the blackberries, caster sugar and 1 tbsp of the lemon juice in a small pan. Heat gently for 3-4 mins or until the berries start to burst. Leave to cool.

  2. Meanwhile, mix together the crushed biscuits and melted butter. Spoon into 2 glasses. Gently fold the rest of the lemon juice, the lemon zest and icing sugar into the mascarpone or ricotta. Divide the lemony cheese between the glasses, then spoon over the blackberries and their syrupy juices.

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