Classic No Bake Mascarpone Cheesecake
Recipe
Delicious doesn’t have to be difficult. This mouthwatering recipe is easy as pie, doesn’t require an oven and everyone absolutely loves it. I tend to always top mine with edible flowers and dried raspberries but you can experiment with whatever you like. How about chocolate shavings, crumbled crunchie or sprinkling jelly beans. Get creative because anything goes!
Base
Ingredients
8-10 Digestive Biscuits
75g Butter
Method
Using a 23cm loose bottom tin, place the butter in a pan on the stove and melt slowly. Crumble the Digestive biscuits, I either use my NutriBullet or I place the biscuits in a ziplock bag and with my rolling pin I bash the biscuits. Once the butter has melted add the biscuits and mix well.
Place the crumble in the base of the tin and with the back of the spoon smooth it down so it is equal thickness throughout.
Place into the Fridge while you make the filling.
Filling
Ingredients:
300g Mascarpone cheese
300g Philadelphia cream cheese
150ml Double Cream
1 pkt Vanilla instant pudding powder
100g Caster Sugar
1 tsp Vanilla essence
Method:
Mix all the ingredients together in a bowl with a hand mixer until it is all mixed well but don’t over do it. Spoon out onto the base and smooth down to make it an equal thickness.
Place in the fridge to set for at least 3 hrs.
Decorate with anything you fancy
For this one I used edible flowers, pink sugar crystals and dried raspberries.
Delicious!
