No-Bake Mascarpone Cheesecake Tart
Prep Time: 30 minutes
Chill Time: 5 hours
A quick and easy recipe for those who “don’t bake”.
For the Crust
2 cups graham cracker crumbs
3 tsp pure maple syrup
1 tsp cinnamon
Pinch of salt
1 cup unsalted butter, melted
For the Filling
2 cups heavy whipping cream
½ cup powdered sugar
2 tbsp pure maple syrup
1 cup EMMA mascarpone cheese, room temperature
1 tsp pumpkin pie spice
¼ cup pumpkin puree
Pinch of salt
Cinnamon, for sprinkling
- Stir the crust ingredients together in a bowl until the mixture resembles wet sand. Pack it into a non-stick 10-inch diameter (1 inch high) tart pan with removable bottom. Smooth out the crust with the bottom of a glass or measuring cup. It should be approx. 1 cm thick. Chill in the freezer for 30 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and powdered sugar together until it forms soft peaks, approx. 5-6 minutes. Transfer to a separate bowl and change to the paddle attachment.
- In the same mixing bowl, now fitted with the paddle attachment, whip the mascarpone cheese and the remaining ingredients (except the cinnamon) together until well incorporated.
- Reserve 1 cup of the whipping cream and set aside for the topping. Gently fold the mascarpone mixture into the whipped cream in 3 batches, taking care not to deflate or overmix. Spread into the chilled tart shell, then cover and chill for at least 5 hours in the fridge.
- To serve, top with the remaining whipped cream and a sprinkle of cinnamon.
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