
Biazzo. Delivering the preferred taste.
Authentic Italian Cheeses for Today's Lifestyles.
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No Bake Ricotta Cheesecake

Serves 6
7 ounce package Amaretti cookies, crushed, plus more for garnish
2 tsp. Amaretto
10 oz. Biazzo Whole Milk Ricotta Cheese
4 ounces Mascarpone cheese, room temperature
1 cup heavy whipping cream
½ cup extra-fine sugar
Whipped cream, for serving
Berries, for serving
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In a small bowl, combine the crushed cookies and amaretto and stir to moisten the cookie crumbles.
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Spoon the cookie crumbles into 6–8-ounce ramekins or dessert cups, reserving some crumbs for garnishing.
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In a large bowl, combine the 1 ½ cups Biazzo Whole Milk Ricotta Cheese and mascarpone and stir until creamy.
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In a separate large bowl, whisk the heavy whipping cream and sugar to medium peaks.
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Fold the whipped cream into cheese mixture.
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Spoon or pipe the cheese mixture into the dessert cups.
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Refrigerate the cups until ready to serve.
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Garnish the cups with whipped cream, an Amaretti cookie, some crushed cookie crumbs and berries.