Description
A rich and creamy no bake mascarpone cheesecake with a crunchy almond biscotti crust and glossy cherry topping. Easy to prepare, freezer-friendly, and perfect for any celebration!
Ingredients
-
6 ounces almond biscotti (regular or gluten-free), finely crushed (about 1 ½ cups)
-
4 tablespoons unsalted butter, melted
-
8 ounces mascarpone cheese, at room temperature
-
¼ cup + 3 tablespoons (78 g) granulated sugar, divided
-
2 cups (1 pint) heavy cream
-
1 teaspoon vanilla extract (or ½ teaspoon vanilla paste)
-
¼ teaspoon almond extract
-
Pinch of salt
-
1 cup cherry jam
-
Fresh or maraschino cherries for garnish (optional)
Instructions
-
Prepare the crust: Pulse biscotti into fine crumbs. Mix with melted butter and press into a 9-inch springform pan. Freeze while making filling.
-
Make the filling: Beat mascarpone with ¼ cup sugar until smooth. In another bowl, whip cream with remaining sugar, vanilla, almond extract, and salt until soft peaks form.
-
Combine: Fold one-third of whipped cream into mascarpone, then gently fold in the rest. Spread over crust. Freeze for at least 1 hour (overnight for a firmer set).
-
Top & chill: Warm jam slightly, spread over cheesecake, and freeze for 3 hours or until set.
-
Serve: Remove from pan. If needed, run a knife along the edges. Let rest 10–15 minutes at room temp before slicing.
Notes
-
Use room temperature mascarpone for a smooth texture.
-
Swap cherry jam with raspberry or strawberry jam for a flavor variation.
-
Garnish with fresh cherries or toasted almonds for an elegant touch.
-
Store tightly wrapped in the freezer for up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: ~340
- Sugar: ~18g
- Carbohydrates: ~25g
- Protein: ~4g