No-Bake Mascarpone Almond Chocolate Cheesecake
The only thing I love more than dessert is dessert that doesn’t need to be baked! This indulgent mascarpone cheesecake has a crunchy almond biscotti base, a light and fluffy whipped center and a deliciously decadent chocolate top. It’s the perfect sweet dessert for San Valentino or for any day really!
Ingredients
Base:
6 oz almond biscotti
4 tbsp butter, melted
Cheesecake:
8 oz mascarpone, at room temperature
1 pint of heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
pinch of salt
Chocolate top:
6 oz bittersweet chocolate, melted
Directions:
In a food processor pulse your almond biscotti until they are finely ground. Add in your melted butter and continue to pulse until the mixture resembles wet sand
Dump the biscotti mixture into a parchment lined 9-inch spring form pan and press it down until compact. Place in the freezer while you prepare the filling
In a bowl with a hand mixer or in the base of a stand mixer, place your mascarpone and sugar (note: you want to let the mascarpone come to room temperature so leave it out for an hour or so before starting). Beat together until combined
If using a stand mixture, transfer the mascarpone to another bowl and switch to the whisk attachment
Add the heavy cream, salt, vanilla and almond extract to the bowl and beat until it forms stiff peaks
Using a rubber spatula begin to fold the mascarpone into the whipped cream until both mixtures are fully combined
Add the cheesecake mixture to the spring form and spread it in an even layer. Place back in the freezer for 30 minutes
Melt your chocolate over a double boiler and pour in a thin layer on top of the cheesecake and allow to set for 2 hours in the fridge before removing from the spring form pan and serving
Optional: I added strawberries with a chocolate drizzle on top of mine!
Note: Make sure to pour the chocolate in a very thin layer over top or it will crack when cutting the cheesecake. You can also opt to do a chocolate drizzle on top versus covering the whole cheesecake. Either is delicious!
