fig cheesecake


w/ Fresh Figs & Honey
Servings: 8


  • 6 oz. crushed gluten-free cookies
  • 4 oz. mascarpone cheese
  • 3 Tbsp. butter melted


  • 1 lb. soft cream cheese at room temperature
  • 1 1/4 cup sugar
  • 6 ounces cream
  • 2 ounces mascarpone cheese
  • 1 Tbsp. of gelatin
  • 8 fresh figs halved
  • 1/4 cup organic honey


  1. In a medium mixing bowl combine the crushed cookies, mascarpone, and butter. Mix them until dough comes together. Press the cookie mixture into the bottom of 9-inch springform pan
  2. In another mixing bowl, beat the cream cheese until smooth. Add the sugar, cream and mascarpone and gently stir together
  3. In a small bowl cover the gelatin with just enough boiling water to cover. Add it to the cheese mixture
  4. Pour the cheese mixture on top of the base through a strainer and refrigerate it for at least 4 hours
  5. Arrange the raw figs on top and drizzle with the honey