"What makes this no-bake Cheesecake so special is the Mascarpone cheese in the place of the traditional cream cheese."
No-Bake Maple Pecan Cheesecake
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Prep time: 10mins
Cook time: 3mins
Serves or Makes: 12
Recipe Card
ingredients
Pie Crust
- 1 package of Keebler Pecan Sandies
- 1 tablespoon sugar
- 6 tablespoons melted butter
- 1/4 cup chopped pecans
Method
Pie Crust
Step 1
Using a food processor and make crumbs with the Sandies. Should look like sand when done.
Step 2
In a large mixing bowl mix the cookie crumbs, brown sugar, butter, and Pecans with a fork until well combined.
Step 3
Place into a spring-form pan and press it down till it’s well compacted.
Step 4
Chill crust for 1 hour in the fridge before filling.
ingredients
Cheesecake Filling
- 2 tablespoons warm water
- 2 packets unflavored gelatin
- 8 ounces room temperature Mascarpone Cheese
- 3 tablespoons Maple Syrup
- 8 ounces thawed CoolWhip
Cheesecake Filling
Step 1
Using the warm water dissolve the unflavored gelatin.
Step 2
Whisk together Mascarpone and Maple until smooth.
Step 3
Add the wet gelatin and mix well.
Step 4
Fold the CoolWhip into the Maple Mascarpone mixture until its well incorporated and light and fluffy looking.
Step 5
Pour over Crust and refrigerate for at least 5 hours to overnight.
Step 6
-optional- Top with roasted Maple Pecans and Whipped Cream.