-
1
Crust: In food processor, pulse Marias Gamesa® Cookies until finely ground. Add sugar and pulse to combine. Add butter and pulse until blended.
-
2
Press cookies mixture into bottom and sides of greased 9-inch pie plate. Freeze for 10 to 15 minutes or until firm.
-
3
Cheesecake Filling: In large bowl, using handheld electric mixer, beat cream cheese until light and fluffy. Beat in confectioners’ sugar and vanilla until smooth and blended.
-
4
In medium bowl, using handheld electric mixer with clean beaters, beat cream until stiff peaks start to form. Fold one-third whipped cream into cream cheese mixture. Fold in remaining whipped cream.
-
5
Scrape mixture into prepared crust. Refrigerate for 3 to 4 hours or until well chilled and set.
-
6
Just before serving, top cheesecake with strawberries, raspberries and blueberries. Garnish with edible flowers and mint leaves.
-
7
Tip: For variation, substitute strawberries, raspberries, blueberries, edible flowers and mint with shaved chocolate, caramel sauce and pecans.
