Easiest dessert ever. The inspiration came from the local Italian restaurant where the owner’s wife whips up something similar every week. Love her, but she wouldn’t share the recipe with me so I had to come up with my own. This is the perfect summer treat because you barely have to use the oven. I was thinking how tasty it would be with Nutella and a hazelnut crust. Or with lemon curd and a shortbread crust? Salted caramel and chocolate cookie crust?
Almost No Bake Chocolate Mascarpone Cheesecake
For the crust –
3/4 of a bag of Nilla Wafers
1/2 stick of butter, melted
1 pinch of salt
For the filling –
2 8oz. containers of mascarpone cheese
1 cup of Kefir (you can use lowfat plain yogurt)
1 envelope of gelatin
1/2-3/4 cup water
3/4 cup confectioner’s sugar
2 teaspoons vanilla
1/3 pound dark chocolate, melted
1/2 teaspoon salt
Preheat oven to 350 degrees. Crush the cookies into fine crumbs, preferably with a food processor and pulse in the melted butter until well combined. Press the mixture into a pie plate and bake for 10-15 minutes or until it’s golden brown. Set aside to cool.
To make the filling, clean out the inside of the food processor, and add the mascarpone. Whirl it for 30 seconds to fluff up the cheese. Measure the Kefir and mix in the envelope of gelatin until well combined. Add the Kefir, gelatin, sugar, and vanilla and whirl until well combined. Add 1/2 cup of water and pulse until it becomes less stiff, add more as needed. Add the melted and cooled chocolate and turn the food processor on for 1-2 minutes to whip some more air into the mixture. Pour into the prepared crust, slap it in the fridge for 2-3 hours, and enjoy!