Recipes from scratch for no bake cherry cheesecake cooks! 00743 11 40 C 11 55. 007431 69 40 69 C 47.
This no bake mascarpone cheesecake is THE EASIEST CHEESECAKE YOU’LL EVER MAKE! With a press-in biscotti crust and a creamy, cloud-like filling, it’s a stunning dessert for any occasion. Actually, it might be one of the easiest cakes you’ll ever make, period. And let me tell you, the results are incredible. With a press-in biscotti crust and a creamy, almond-scented filling, it’s one of my very favorite desserts ever. No cream cheese mascarpone cheesecake Instead of using cream cheese, this no-bake cheesecake incorporates whipped heavy cream and mascarpone cheese for a silky, creamy texture.
There are no eggs or other binders in the cake! How do you make a biscotti crust? In a food processor, process store-bought almond biscotti to fine crumbs. Add melted butter and process to the texture of damp sand. Press the crumbs over the bottom of a 9-inch springform pan and freeze while you make the filling. In a separate bowl, beat heavy cream with sugar, vanilla extract and almond extract to soft peaks. For the crust you can use any store-bought crunchy almond biscotti.
I use these gluten-free almond biscotti. Be sure to use mascarpone cheese in this cake, not cream cheese, which won’t give you the same texture. Take the mascarpone out of the fridge at least an hour in advance to come to room temperature. If you forget, you can microwave the mascarpone in 10-second intervals, stirring between each, until softened.
If you can’t find cherry jam or preserves, you can use seedless raspberry jam instead. This cake needs no decoration, but I love to garnish it with these natural maraschino cherries. You could also use fresh cherries or toasted sliced almonds! If you freeze the cake overnight, let it sit at room temperature for about 15 minutes to soften slightly before slicing. Thank you for supporting From Scratch Fast! This no bake mascarpone cheesecake is the easiest cheesecake you’ll ever make!
With a press-in biscotti crust and an almond-scented filling, it’s the perfect dessert for any occasion or holiday. The frozen filling has an ice cream-like texture that slowly softens as you eat it, turning ultra creamy. In a separate bowl, combine the heavy cream, the remaining 3 tablespoons sugar, vanilla extract, almond extract and a pinch of salt. Add another third of the mascarpone and use a rubber spatula to fold the whipped cream into the lightened mascarpone. Scrape the filling over the cold crust and spread it in an even layer. Warm the jam on the stovetop or in the microwave until runny. Pour the jam over the top of the cake and spread it in a thin layer.
If the cake had only been frozen for 1 hour, freeze it again for at least 3 hours. I’d love to answer any of your questions and see what you’re cooking! Don’t forget to rate this recipe and leave a comment below. Unfortunately this was kind of a mess for me. Followed the instructions exactly, but the crust wouldn’t release from the pan and we didn’t really enjoy the filling – it just tasted like frozen whipped cream. That’s what I was afraid of. I have mine sitting in the fridge setting up.