Directions
To make the crust, start by pulsing biscotti in a food processor until fine crumbs form. Add melted butter and pulse again until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust, then refrigerate for 30 minutes. For the filling, mix together mascarpone cheese and sugar in a large bowl until combined. In a separate bowl, add heavy cream, vanilla extract, almond extract, and salt. Using a hand mixer, blend together until the mixture thickens. Add the mascarpone mixture and fold in. Scoop the filling into the crust in the pan and place it in the refrigerator for at least two hours. Next, double-boil the chocolate until smooth and liquified. Drizzle the chocolate on top of the cheesecake and place it back into the fridge for an additional 30 minutes or until the chocolate hardens. Decorate with raspberries and strawberries and sprinkle powdered sugar on top. Serves 6-8.
No-Bake Biscotti Cheesecake
Prep: 20 min Cook: 3 min Servings: 6-8
This no-bake cheesecake is perfect for a summer treat to help you beat the heat. It features a delicious biscotti crust that adds a delightful crunch and subtle sweetness to this creamy dessert. When chilled, this no-bake cheesecake is an elegant and refreshing treat, ideal for any special occasion or as a delightful end to a delicious meal.
Ingredients
- 1 package Ferrara Almond Biscotti (6 oz)
- 1 stick Butter, melted
- 1/4 cup Granulated Sugar
- 8 oz Mascarpone Cheese
- 1 pint Heavy Cream
- 1 tsp Cento Fine Sicilian Sea Salt
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1 cup Powdered Sugar
- 1/2 cup Strawberries, sliced
- 1/2 cup Raspberries
- 2 Ferrara Milk Chocolate Bar, melted
Directions
- To make the crust, start by pulsing biscotti in a food processor until fine crumbs form. Add melted butter and pulse again until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust, then refrigerate for 30 minutes. For the filling, mix together mascarpone cheese and sugar in a large bowl until combined. In a separate bowl, add heavy cream, vanilla extract, almond extract, and salt. Using a hand mixer, blend together until the mixture thickens. Add the mascarpone mixture and fold in. Scoop the filling into the crust in the pan and place it in the refrigerator for at least two hours. Next, double-boil the chocolate until smooth and liquified. Drizzle the chocolate on top of the cheesecake and place it back into the fridge for an additional 30 minutes or until the chocolate hardens. Decorate with raspberries and strawberries and sprinkle powdered sugar on top. Serves 6-8.
