|(Oops, forgot to put the heavy cream in the picture.)|
Churro Cupcakes, Churro Puff Pastry, Cinnamon Chocolate Cake, and even in my Pumpkin Spice Crepes.
No Bake Butternut Squash Cheesecakes
Prep Time: 45 minutes
Keywords: no bake dessert cream cheese butternut squash mascarpone cheese Gingerbread Twix Thanksgiving cheese cake trifle American fall
Ingredients (4 servings)
- 8 oz. cream cheese
- 1 cup butternut squash puree
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup heavy cream
- 1/2 cup heavy cream
- 4 oz. mascarpone cheese, room temperature
- 1/4 cup confectioner's sugar, sifted
- 1/8 teaspoon ground cinnamon
- 8 Gingerbread Twix bars
- crushed Twix bars, sprinkles
InstructionsFor the cheesecake
In a medium bowl, mix together cream cheese and squash until well blended.
Then add the vanilla, sugar, and spices and continue to mix until all incorporated.
Place mixture in the fridge for about 15 minutes to set, while you finish the other tasks.
Place heavy cream in a stand mixer with whisk attachment and whisk on medium speed until stiff peaks form (be careful not to over beat, or cream will be grainy).
When set, take half the cream cheese/squash mixture and gently fold it into the freshly whipped cream until fully incorporated. Keep in fridge while you make the frosting.For the frosting
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy).
In another bowl, mix together mascarpone, cinnamon and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated.For the crust
Place Twix bars in food processor and chop/grind until they are a crumb consistency with no large chunks.For the assembly
Place about 3 tablespoons of crushed Twix at the bottom of four 250ml jars.
Next spoon about 1/4 cup cream cheese/squash mixture over the Twix and spread evenly with the back of the spoon.
Then spoon about 1/4 cup plus 2 tablespoons of the lighter cream cheese/squash mixture into each jar and spread evenly also.
Finally, pipe on the mascarpone frosting with your favorite piping tip. I used a Wilton 2D tip.
Finish off with some sprinkles are crushed Twix bars and grab a spoon!Note
If you want you can whip all the heavy cream at once and divide it in half.
Keep these treats refrigerated until ready to serve.
You can make the cheesecake part ahead of time and seal the jars with covers and add the frosting right before serving.
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Recipe adapted from Simple Pumpkin Cheesecake Trifle by My Baking Addiction