No-Bake Ricotta Cheesecake with Pomegranate, Citrus & Mint

No-Bake Ricotta Cheesecake with Pomegranate, Citrus & Mint

Ingredients:

• 2 cups cinammon graham crackers, finely ground (we liked using the thick old fashioned kind)
• 1/2 cup, melted butter
• 1 cup whole milk ricotta cheese
• 3 cups cream cheese
• 1 tablespoon citrus zest
• 2 tablespoons agave nectar
• 1 tablespoon vanilla extract
• Pomegranate seeds
• Grapefruit segments
• Fuyu Persimmon
• 1/2 cup fresh mint

Directions:

1. Roughly break up graham crackers with hands and add to food processor. Transfer finely ground graham cracker to a bowl and add in melter butter and mix well. Then spray spring form pan with non stick spray. Make a then layer of graham cracker crust in the bottom of the pan and refrigerate for 30 minutes.

2. While crust is firming up, in a seperate bowl mix together cream cheese, ricotta, agave, zest and vanilla extract. Mix well with a hand mixer until smooth. Layer cheese mixture over crust and make sure it is level. Then cover and chill overnight.

3. Before serving, mix together pomegranate, persimmon, citrus and mint. Layer onto cake and serve.