Freeze-died fruit opens up a world of flavor and color for no-bake cheesecakes.
Whatever cookies you choose, pulverize them in a food processor or in a heavy-duty ziptop bag that can withstand a few whacks from a rolling pin, then moisten the crumbs with butter that’s melted but cool. Hot butter may dissolve the crumbs and make a sticky paste that’s more likely to bond with the pie plate. If needed, season the buttered crumbs with a pinch of salt.
From my experience with other recipes, I've found that a pinch of Chinese five-spice powder works wonders for strawberry, orange plays up cranberry, coriander brings out the best in blueberry, almond intensifies cherry, cloves heighten the flavor of banana, and cardamom amps up mango.
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