Cranberry Mousse No-Bake Cheesecake

Ingredients:

For the Biscoff Cookie Crust:

• 3/4 cup Biscoff cookies, ground
• 3 tablespoons unsalted butter, melted

For the Cranberry Mousse:

• 10 ounces fresh or frozen cranberries
• 1/4 cup pure maple syrup
• 2 tablespoons orange juice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon grated ginger
• 2 teaspoons lemon juice
• 3/4 teaspoon unflavored gelatin powder
• 1/4 cup heavy cream

For the No-Bake Cheesecake Filling:

• 5 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lemon juice
• 1/4 cup heavy cream

Instructions:

1. Prepare the Crust:

   • Grind Biscoff cookies into fine crumbs.
   • Mix in melted butter.
   • Press the mixture into the bottom of a springform pan.
   • Freeze while preparing the filling and mousse.

2. Make the Cranberry Mousse:

   • Cook cranberries, maple syrup, orange juice, cinnamon, and ginger until soft.
   • Bloom gelatin in lemon juice.
   • Add gelatin to the cranberry mixture.
   • Strain the mixture to remove the seeds and pulp.
   • Let cool.
   • Whip heavy cream until stiff peaks form.
   • Fold the whipped cream into the cooled cranberry mixture.

3. Make the Cheesecake Filling:

   • Beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
   • Whip heavy cream until stiff peaks form.
   • Fold the whipped cream into the cream cheese mixture.

4. Assemble the Cheesecake:

   • Spread the cheesecake filling over the chilled crust.
   • Top with the cranberry mousse.
   • Refrigerate for at least 8 hours, or overnight.

5. Serve:

   • Run a knife along the edge of the springform pan to loosen the cheesecake.
   • Carefully remove the springform pan ring.
   • Garnish with fresh cranberries and whipped cream.

Tips:

• For a richer flavor, consider using a combination of Biscoff cookies and graham crackers for the crust.
• Adjust the sweetness of the cranberry mousse by adding more or less maple syrup.
• For a more intense cranberry flavor, use fresh cranberries instead of frozen.
• To prevent the cheesecake from cracking, ensure that all ingredients are at room temperature before mixing.
• For a smoother texture, strain the cranberry mixture through a fine-mesh sieve.

Enjoy this delicious and elegant dessert!