Recipe onlinefamilyhomerecipes.com/recipe/no-bake-raspberry-mascarpone-desserts/Scan the code to open the recipe on your phone

Baked goods

No-bake raspberry mascarpone desserts

Name: No-bake raspberry mascarpone desserts
Yield: 12 pieces
Cuisine: Slovak
Ingredients: 120 g Butter cookies; 60 g Butter; 1 packet Mascarpone (large package); 6 tbsp Powdered sugar; 300 ml Heavy whipping cream; 200 ml Raspberry syrup; 1 Lemon juice; 60 ml Water; 1 Unflavored gelatin (clear)

Six no-bake muffin-pan desserts with butter cookie crusts, mascarpone and whipped cream filling, and raspberry jelly. Chill until set.

Slovak cuisine · Translated from Slovak · October 24, 2026

Save on Pinterest

Recipe at a glance

Prep time: 25 min
Servings: 12 pieces
Difficulty: Easy

Jump to recipe

These raspberry mascarpone desserts are small, no-bake treats made in a muffin pan with three layers: a cookie crust, mascarpone and whipped cream filling, and raspberry jelly. Finely crushed butter cookies are mixed with butter and pressed into the pan, the filling is sweetened with powdered sugar, and the jelly is made with gelatin, raspberry syrup, and lemon juice. The batch makes about 6 desserts, which you can garnish with fresh fruit or mint. They are also a good option for guests when time is short.

Ingredients

Butter cookies 120 g
Butter 60 g
Mascarpone (large package) 1 packet
Powdered sugar 6 tbsp
Heavy whipping cream 300 ml
Raspberry syrup 200 ml
Lemon juice 1
Water 60 ml
Unflavored gelatin (clear) 1

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

Process the cookies into fine crumbs and mix with the melted butter until the mixture resembles wet sand. Add a little of the mixture to each muffin cup and press down firmly to form a crust. Alternatively, use small ceramic bowls instead of a muffin pan and refrigerate them until the crusts are firm.
Meanwhile, beat the mascarpone with the sugar until creamy, adding a little vanilla to taste if desired. In a separate bowl, whip the cream and fold it into the mascarpone. Spread the filling over the cookie crusts and refrigerate for a few minutes.
Prepare the gelatin according to the package directions, then stir in the raspberry syrup or another syrup and the juice of one lemon. Spoon it over the mascarpone layer and let set for another 20–30 minutes. Garnish the desserts with fresh fruit or mint leaves if desired.

Tip: Place two strips of parchment paper in a crisscross pattern in each muffin cup, leaving the ends extending over the rim, then use them to lift out the set desserts intact.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 410 kcal
Protein: 4.8 g
Carbohydrates: 28 g
of which sugars: 22 g
Fat: 31 g
of which saturates: 21 g
Fiber: 0.3 g
Salt: 0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Malinové mascarpone dezerty v muffinovej forme – bez pečenia