Hello ladies!!

Cheesecake is a lovely dessert – and this smaller version is also no-bake!! So no need to sweat it out with a hot stove this summer. This is so easy but looks super fancy.

Here’s the video:



1 ½ cups mascarpone cheese

½ cup heavy cream

1 package cream cheese (8 oz), room temperature

1 lemon – zest and 1 tablespoon of the juice

¼ cup lemon marmalade

1 pint of raspberries (you can also use any berry or no fruit at all)

24-30 lemon cookies (you can use shortbread or any other similar cookie)





Take a standard loaf pan and line with Reynolds wrap or other foil so 2 edges hangs over (This makes it easier to remove the terrine).


In mixing bowl fitted with metal paddle or you can use a hand mixer, beat the mascarpone and heavy cream and cream cheese together until well blended but still thick. Stir in lemon zest and juice and lemon marmalade. Add a pinch of salt. Combine.


Start layering your terrine in the loaf pan – one layer of the cheese mixture on the bottom – first layer should be thicker since it will be te top of your terrine.


Then a layer of berries, pressing down so they stick to cheese, then layer of cookies. Repeat layers two more times, finishing with a layer of cheese mixture – this will be your bottom of the terrine.


Wrap in plastic wrap and put in fridge for at least 8 hours or overnight.


Remove terrine and remove foil. Slice carefully, wiping down knife after each slice. Serve.