Mini No-Bake Cantuccini Cheesecake

Servings: 6
Preparation Time: 10 minutes | Start to Finish Time: 20 minutes

• Ingredients

  18 Vicenzi Cantuccini Biscotti 250 grams ricotta cheese
  3 tablespoons powdered sugar 1 ounce Limoncello

  1 small lemon, zested
  1 tablespoon lemon juice
  1/8 teaspoon nutmeg
  1/2 cup whipping cream
  6 candied lemon slices, optional

  Serving Ideas: You can leave out the Limoncello and double up on the lemon juice.

• Directions

  Place 12 Vicenzi Cantuccini in a bag and crush them with a mallet until little tiny pieces. Pour into a small bow and set aside.

  In a bowl of a stand mixer fitted with whisk attachment, beat the ricotta, powdered sugar, limoncello, lemon zest, lemon juice and nutmeg until light and fluffy. About 2 minutes.

  Slowly pour in the whipping cream. Increase speed to high and beat until the mixture thickens and increase in volume. 3-4 minutes.

  Transfer filling into a pipping bag. Spoon Biscotti crumble evenly into 6 mini cups. Pipe filling evenly into the six cups. Refererate for a couple of hours is ideal, but you can eat them right away as well.

  Garnish with a candied lemon slice and a whole Cantuccini before serving. Enjoy!