 |
Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
No-Baking required! Fantastic for summer parties or if the oven's on the fritz! From Ontario's LCBO Food & Drink Mag. (*note: cook time = chill time) Ingredients:
2 cups gingersnap cookies, crumbled |
1/2 cup slivered almonds |
1/4 cup melted butter |
3/4 cup mascarpone cheese |
1/2 cup cream cheese |
1/3 cup sour cream |
1/4 cup liquid honey |
2 teaspoons grated lime rind |
1 large mango, peeled and sliced |
3 tablespoons apricot jam |
Directions:
1. In a food processor grind together the gingersnaps and almonds, until almonds are finely chopped. Add melted butter and process briefly.
2. Line 6 mini muffin tins with foil and grease. Divide crumb mix among wells, and press into to bottom and up sides to make the crust; chill 30 min's.
3. Using a hand mixer, beat together mascarpone, cream cheese, sour cream, honey and lime rind. Spoon into chilled shells and chill again one hour or overnight.
4. When chilled, place mango pieces on top of cheesecakes. Melt jam just until liquid, strain and either brush or drizzle over mangos; let set 30 min's then remove from foil liner and enjoy!
5. You can try changing up the flavours a bit like using pineapple cream cheese or different kind of jam!
|
|