No bake mascarpone cheesecake
This delectable cheesecake has all the creaminess of a regular cheesecake without the fuss. Get all your ingredients, bring them together in a few magic moves, pop your creation in the fridge to set and voilà! Dessert ready.
Ingredients
Gluten free crust
- 1 cup dates soaked
- 2.5 cups Freshlife Californian Walnuts
- 2 tbsp Freshlife Shredded Coconut
- A pinch of salt
- 4 tbsp butter melted
Filling
- 2 cups cream
- 450 g Tatua Mascarpone
- 2 tsp vanilla extract
- 1 cup icing sugar
- 1 lemon juice and zest
To decollate
- 50 g Freshlife Pistachios Kernels
- 8 strawberries
- Tatua Dairy Whip
Instructions
- Soak the dates in boiling water for 10 minutes. Remove the dates from the water, allow to cool. Squeeze out any excess water.
- Add the dates, walnuts, shredded coconut and salt into a blender. Blitz for 30 seconds. Scrape down the sides often for an even blitzed crumb. Pour in the butter. Blitz for 30 seconds more.
- Line the bottom of a spring form tin with greaseproof paper.
- Using a spatula or the bottom of a measuring cup, press the crumb into the cheesecake base. Place the base into the fridge to set.
- Whisk the cream until stiff peaks have formed.
- Using a hand mixer, beat the mascarpone on a medium speed till smooth. Shift in the icing sugar, pour in the vanilla extract, lemon zest and lemon juice. Beat on medium speed – till smooth.
- Using a spatula, fold through the whipped cream.
- Pour the mixture into the chilled crust. Use the spatula to smooth out the top. Cover in plastic wrap. Place into the fridge for 12 hours to set.
- Garnish with fresh strawberries and chopped pistachios & Tatua whip.
Tried this recipe?Let us know how it was!
Love no bake but not the flavour? Try this coffee and walnut alternative.
