March 24, 2021
Rated 5 stars by 1 users
I love to read recipes, and I really love when I can adapt the recipe to my products. When I saw this recipe for No Bake Chutney Cheesecakes, I knew I had to prepare it with Marina’s Cranberry Chutney. This recipe is easy and can even be made a few days in advance. My family really liked the dessert and I would definitely make it again!
6 ounces crispy gingersnap cookies, which is about 60 cookies
1/2 teaspoon homemade pumpkin pie spice
3 tablespoons salted melted
2 8-ounce packages Cream Cheese room temperature
1 1/2 cups confectioners’ sugar, sifted
2 teaspoons orange zest
2 teaspoons pure vanilla extract
Marina’s Cranberry Chutney
In a food processor or blender, combine the gingersnap cookies and pumpkin pie spice. Pulse the machine until the cookies form crumbs. In a small bowl, combine cookie crumbs and butter, mix until combined. Press crumbs onto the bottoms of individual serving dishes – about 2 heaping tablespoons per dish.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer on medium speed, beat together cream cheese, confectioners’ sugar and orange zest for about 3 minutes. Add in vanilla extract and beat an additional minute. Pipe or spoon cheesecake filling into individual serving dishes, directly onto the prepared crust layers.
Cover cheesecakes and refrigerate for at least 2 hours. Before serving, top with Marina’s Cranberry Chutney.
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