Recipe Cucumber-lime cheesecake in a glass
Light, creamy and wonderfully fresh — the dessert everyone can still find room for.
20
4
Dessert
Cucumbers
Fish-free
Meat-free
Vegetarian
Ingredients
8 digestive (milk chocolate) cookies
40 g melted butter
200 g mascarpone
100 ml whipped cream
50g icing sugar
1 lime
½ cucumber
½ tsp vanilla extract
Thin ribbons of cucumber (made with a vegetable peeler)
Finely grated lime zest
Mint leaves
Supplies
No items found.
Tip:
Getting Started
1
Put the biscuits in a bag and crush to crumbs. Melt the butter and mix in the crumbs. Divide between 4 glasses and press down lightly with the back of a spoon.
2
Coarsely grate the half cucumber. Squeeze out the liquid and discard it.
3
Put the mascarpone in a bowl. Finely grate in the lime zest, then squeeze in the juice. Add the icing sugar, vanilla and grated cucumber; mix to combine.
4
Whip the cream to soft peaks and fold it through.
5
Spoon over the bases and chill for at least 30 minutes — preferably 2 hours.
6
Just before serving, top each glass with a curl of cucumber ribbon, a little lime zest and a mint leaf.
