No-bake cheesecake with cranberry, maple, blackcurrant garnish

Servings : 4

Directions : 10 minutes

Cook in : 0 minutes

45 ml (3 tbsp) of assorted maple nuts or maple glazed almonds
60 ml (¼ cup) of graham cracker crumbs
20 ml (4 tsp) of melted butter
310 ml (1¼ cup) of ricotta cheese (not low-fat)
60 ml (¼ cup) of granulated maple sugar or ultrafine (or more, to taste)
250 ml (1 cup) of pitted cherries, fresh or frozen (thawed), cut into halves or quarters
60 ml (¼ cup) of cranberry, maple, blackcurrant spread

1. Grind the nuts using a coffee grinder or a mini food processor. Pour into a bowl.
2. Add the crumbs and the melted butter.
3. Mix until homogenous.
4. Divide into 4 small ramekins or bowls (for example, small Mason jars of 125 ml/ ½ cup), without compacting. Set aside.
5. In a bowl, mix the ricotta cheese and the maple sugar until it reaches a smooth and homogenous texture. Distribute this mixture in the ramekins. Cover and refrigerate.
6. In another bowl, mix together the cherries and the cranberry, maple & blackcurrant spread. Cover and refrigerate.
7. When ready to serve, top the individual cheesecakes with the cherry and berry garnish.

Mascarpone variation:

For the cheese filling, reduce the amount of ricotta to 180 ml (⅔ cup), add 125 ml (½ cup) of mascarpone cheese and replace the maple sugar with 60 ml (¼ cup) of maple syrup.

Fruit variation:

Replace the cherries with berries such as blackberries or raspberries.

Recipe