This is a terrific summer dessert recipe because it requires almost no heat to make if you use leftover Buttermilk Biscuits. Well, you have to melt the chocolate!
In a food processor, blend biscuits until they resemble fine bread crumbs.
Add melted butter and pulse the processor until butter is evenly distributed.
Transfer bread crumb mixture into an 8” springform pan lined with a disc of parchment paper.
Press the bread crumb mixture firmly into the base of the pan to a ¼ to ½ inch thickness.
Using an electric beater or stand mixer, whip together cream, cream cheese, mascarpone, sugar and white chocolate until smooth.
Pour mixture into the spring form pan and evenly distribute over top of biscuit crust.
Place in refrigerator at least 5 hours, or preferably overnight.
Serve chilled or at room temperature.