No Bake White Chocolate Cranberry Mascarpone cheesecake

What do you do when you need some baking therapy,  but you don’t want to bake.  You look in your fridge and pantry and you come up with these yummies. No Bake White Chocolate Cranberry Mascarpone cheesecake. 
The possibilities.  You can add, pecans, almonds,  chocolate chips,  cinnamon,  cardamom,  whatever your hearts desire. You got the base, so werk it.😄😄

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White Chocolate Cranberry Mascarpone cheesecake

INGREDIENTS

Crust

15 Gluten free animal crackers or honey graham crackers
1/2 cup Coconut oil, melted
1/2 tsp. Vanilla extract
1/4 tsp. Sea salt

Filling

4 oz. cream cheese, room temperature
8 oz. mascarpone, room temperature
1/4 c. + 2 tbsp. powdered sugar
1 tsp. Vanilla extract
dash of sea salt

INSTRUCTIONS

Make the crust.

In a food processor or Vitamix, crush gluten free animal crackers,  or graham crackers,  Add melted coconut oil sugar, cardamom, and salt.

Continue to pulse until mixture is a fine crumb.Add mixture into a biscuit cutter, placed on a cookie sheet with parchment paper. The cookie sheet needs to be small enough to go into the freezer.
Pour about an inch of crust mixture  into the biscuit cutter.

Press down. GENTLY REMOVE THE BISCUIT CUTTER AND REPEAT THE PROCESS, until you have no more crust. Place the crusts into the freezer. Takes about 10 – 15 minutes to harden.

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White Chocolate Cranberry Mascarpone

MAKE the filling. 

In a medium bowl, beat cream cheese on medium-high speed until light creamy. Beat in sugar, vanilla  extract, and sea salt until evenly incorporate. Add in mascarpone on low speed being careful not to overbeat.
Fold in  the cranberries and shaved white chocolate or white chocolate chips, if you want a crunch.  
Remove the crust from the freezer, on to a separate tray. Spray the biscuit cutters with some canola oil, ( this will make it easier to remove once you add the filling.
Gently place the biscuit cutter back over the crust. Very carefully and gently add the filling. Smooth it out, as you go. Make sure the filling covers the crust and fills the cutter completely .
Once it is topped to your preference, smooth the top and gently remove the biscuit cutter.
Using a spatula remove the cheesecake onto the parchment paper cookie sheet, put in the freezer and repeat the process.

It’s important to work quickly, in order to keep the form of the crust and the filling intact. Add to the freezer for 10 minutes, up to 1 hour.  Remove and enjoy! Add your favorite toppings.

IF YOU MAKE THESE FOR THE NEXT DAY. SKIP THE FREEZER STEP.
Once assembled.
GENTLY cover each cheescake with plastic wrap and refrigerate for at least 5 hours. Served chilled, topped with a beautiful piece of shaved white chocolate, pecans, more cookie crumbles. Go crazy! 

Psst. Don’t forget to Set the Table with Love.

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