Recipe: Easy No Bake Cheesecake with Candied Ginger Recipe
Summary: truwhip is 100 percent natural; gmo-free and contains no high-fructose corn syrup, hydrogenated oils, trans fats or gluten. In fact, it doesn’t contain the chemicals that other whipped toppings do and it’s only 30 calories per serving. Thinking about using that non-dairy topping so many people buy in the freezer section? Before you do, watch the video below about what’s inside of it and let me know if you still eat it.
truewhip is available nationwide. To find a store near you visit their online locator. In my area Alberston’s carries it in the freezer section.
- 1¼ cups graham cracker crumbs (for crust)
- 5 Tbls butter, melted
- 8 oz cream cheese
- ⅓ cup sugar
- 1 tsp vanilla
- Pinch of nutmeg
- ½ cup candied ginger, finely chopped
- 8 oz mascarpone cheese
- 10 oz truwhip whipped topping
- Gingersnap crumbs (for garnish)
- Combine graham cracker crumbs with melted butter and mix well.
- Press into a 10-inch springform pan evenly along the bottom and up 1″ on the sides; Set aside in the freezer until use.
- Whip cream cheese, sugar, vanilla, nutmeg and candied ginger in an electric mixing bowl until smooth.
- Add the mascarpone cheese and truwhip and whip again until fully mixed and fluffy.
- Spoon mixture into the graham cracker crust, filling to the top. Sprinkle with ground gingersnap crumbs for garnish if desired.
- Chill in the freezer.
- Thaw slightly before serving.
Preparation time: 20 minute(s)
Number of servings (yield): 8
Microformatting by hRecipe.
Visit the truwhip website to download a coupon for 55 cents off your next purchase.
WIRED SCIENCE | What’s Inside with Chris Hardwick | PBS
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