Description
No-bake mascarpone cheesecake with chocolate ganache and raspberries!
Ingredients
- 8 ounces, weight Mascarpone Cheese
- 8 ounces, weight Cream Cheese, Original
- ½ cups Powdered Sugar
- 2 Tablespoons Powdered Sugar
- 1 Tablespoon Honey
- 1 teaspoon Vanilla
- 4 ounces, weight Milk Chocolate
- ½ cups Whipping Cream
- 1 cup Crushed Ghram Crackers
- Fresh Raspberries, For Garnish (optional)
- Chocolate Shavings, For Garnish (optional)
Preparation
In a large mixing bowl using an electric mixer, beat cream cheese and mascarpone. Mix to combine. Then mix in powdered sugar. Once you’ve thoroughly combined the cheese and sugar, and you see no lumps, mix in your honey and vanilla.
Break up the chocolate, put it in a bowl and set aside. In a small saucepan bring the cream to a low simmer. Once it has come to a simmer take pan off stove and pour over the chocolate. Mix until creamy and smooth. Let it cool down before pouring over the cream cheese mixture. To help it cool, place it in the fridge for 30 minutes or so.
In mason jars or glass dishes, place a layer of crushed graham crackers. Then add a layer of cream cheese. Repeat layers 2 more times. Once your ganache has cooled down, pour some on top. Decorate with raspberries and chocolate curls. Place in the fridge for 2-3 hours to chill.
