Light and delicious Memorial Weekend treat!
Ingredients
-
1 1/2 cups finely crushed Digestive Cookies
-
1/4 cup white sugar
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2 tablespoons cocoa powder
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6 tablespoons butter, melted
Filling
- 1 cup cream cheese at room temperature
- 1 cup mascarpone cheese at room temperature
-
2 teaspoons grated lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1/3 cup white sugar
- 1 1/4 cups cold heavy whipping cream
- 20 large fresh strawberries, hulled and halved lengthwise, or as needed
- 24 large fresh blueberries, or as needed
Directions
- Combine Digestive Cookie crumbs, 1/4 cup sugar, cocoa powder, and melted butter in a bowl until mixture is thoroughly combined and crumbly.
- Transfer crust mixture to a 9×11-inch baking dish. Press crust into bottom of dish until smooth and even. Cover dish with plastic wrap and refrigerate until set, about 30 minutes.
- Mix cream cheese and mascarpone cheese in a bowl until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract into mixture.
- Whisk 1/3 cup sugar into whipping cream in a separate metal or glass bowl until the cream is fluffy and forms soft peaks. Add whipped cream to the cream cheese mixture and gently whisk until filling is soft, fluffy, and well combined.
- Spoon filling on top of the Digestive Cookie crust, spreading and smoothing the top. Tap the pan gently on a work surface several times to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate until chilled and set, at least 3 hours.
- Decorate with Strawberries and Blueberries . Cut cake into squares to serve.