No-Bake Ricotta Espresso Cheesecake

Ingredients

• Keebler, Ready Crust, Graham Pie Crust (10"), Reduced Fat

  1 crust or 168g

• Powdered Monkfruit Sweetener with Erythritol, Sugar Free

  Lakanto

  64g

• Gelatins

  Dry powder, unsweetened

  14g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Instant Espresso Powder

  DeLallo

  3 tsp or 6g

• Cream cheese

  Low fat

  1 package (8 oz) or 227g

• Ricotta cheese

  Part skim milk

  16 oz or 454g

• Vanilla Extract

  Pure - Kirkland Signature

  1 tsp or 5g

Directions

1. For the filling: Pour the cream into a small bowl and sprinkle the gelatin over. Let sit to bloom the gelatin, about 5 minutes. Transfer the mixture to a small saucepan and add the sugar and espresso powder. Warm over very low heat, whisking constantly just to dissolve the gelatin; do not let the mixture simmer or boil. Remove from the heat, whisk until completely smooth and let cool, about 5 minutes.
2. Beat the cream cheese on medium-high speed in a mixer fitted with the paddle attachment until light and smooth, 1 to 2 minutes. Add the ricotta and beat just until smooth, scraping down the sides of the bowl with a rubber spatula to ensure even mixing. Add the cooled cream mixture and vanilla and beat again until just smooth. Scrape the mixture into the crust and smooth the top. Cover the cheesecake and chill until set, at least 3 hours.
3. For the topping: Add the cherries and syrup to a small saucepan and warm over low heat. Remove from the heat and stir in the lemon juice. Serve slices of the cheesecake topped with the warm cherry syrup.

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