This cheesecake is so easy, no-bake, gluten free, relatively low sugar and beautifully Christmassy. Double it for a bigger cheesecake but this mini one easily serves 8.
Ingredients
For the crust:
- 150g gluten free ginger biscuits, crushed
- 70g melted butter
For the filling:
- 250g cream cheese
- 150ml double cream
- 125g mascarpone
- 40ml maple syrup
- 1 tbsp vanilla extract
Line an 8” springform or loose base pan with baking parchment. Mix the melted butter with the crushed biscuits and press into the bottom of the pan, pushing a little up the sides to form a little lip. Refrigerate while mixing the filling.
Combine the cream cheese, mascarpone, maple syrup and vanilla in a bowl. Add the cream and mix until stiff peaks form. Add a little more maple syrup to taste if you like. You could also add some lemon juice for a lemon cheesecake but I love the subtle creaminess of the mix unadulterated.
Add the mix into the pan and smooth it down, pressing into the pan. Refrigerate several hours or better overnight. Top with fresh cranberry sauce or any other festive fruit you fancy.