Mini Cheesecake (No-bake)
8 oz. cream cheese, softened to room temperature
8 oz. mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract
2 teaspoon lemon juice (optional)
1/3 cup creme fraiche
1 1/2 cups heavy whipping cream
1 package of graham crackers or biscotti cookies.
Place cream cheese in a large bowl and beat until smooth and creamy. Add mascarpone cheese and blend well.
Add powdered sugar and stir until combined.
Stir in vanilla extract and lemon juice, scrape down the sides and bottom of bowl.
Add crème fraiche and stir well.
Separately, pour heavy whipping cream in another bowl and whisk on high speed until still peaks form.
Fold whipped cream into cream cheese mixture until smooth and well-combined.
Put mixture into a pastry piping bag with a large round tip or star tip or use a Ziploc bag and cut off corner. Chill for an hour until it’s a little firm. (If you find that you don’t need to chill it to use it, go ahead and put it into the glass with the cookie crumbs)
Crush graham cracker crumbs or biscotti cookies and put them in the bottom of a nice dessert dish or martini glass.
Squeeze the chilled cream cheese mixture into the glass on top of the loose crumbs.
Cover and refrigerate at least 4 hours or overnight.
Spoon your favorite fruit or topping or top with additional whipped cream before serving.