No Bake Cannoli Cheesecake

🧂 Ingredients

• 8 oz Cream Cheese
• 8 oz Marscapone
• ¾ cup Allulose

  or Erythritol
• ¾ cup Heavy Cream
• ⅓ cup Ricotta Cheese
• ⅓ cup Sour Cream
• 2 tsp Vanilla Extract
• 10 drops Pistashio Extract

  Optional
• 1 pk Good Dee's Double Chocolate Chip Mix

  follow baking instructions
• ½ cup Good Dee's Chocolate Chips
• 8 Strawberries

  cut in half
• 2 oz Shaved Bakers Chocolate

Instructions

• 1 Prepare the Crust by baking the entire batch of good dee's double chocolate chip
  cookie mis as 1 large cookie either in a greased silicon mold or you can use a
  spring form pan lined with parchment paper. After crust is baked cool in the
  fridge while you prepare the cheesecake mixture
• 2 to prepare the cheesecake mixture use a mixer to whip heavy cream until stiff
  peaks.
  
  In second container mix Allulose, cream cheese and marscapone until fully
  combined then add vanilla extract, pistashio extract, sour cream and ricotta
  cheese.
• 3 finally fold heavy whipped cream into cream cheese mixture until mixture is
  smooth and fully combined
• 4 pour cheesecake mixture into silicone mold or spring form pan on top of the
  cookie crust and spread out evenly filling the entire surface area.
• 5 place a piece of parchment paper on top and chill for 4-5 hours minimum or
  overnight.
• 6 to remove the cheesecake from the mold run a dull tipped knife around the edges
  of the mold. next carfully flip the cheesecake onto a plate and remove the mold.
  
  if using a spring form pan run the dull knife along the edges and then remove
  the side ring and remove from pan.
• 7 Smooth out the top of the cheesecake using a straight edge. To garnish the
  cheesecake place chocolate chips on the side of the cheesecake and use a
  microplane to grate the unsweetened bakers chocolat on top. Finally place
  strawberry halves on top of the cheesecake. befor slicing it helps to place
  cheesecake in the freezer for 10-15 minutes to completly firm up.

Nutrition Info