A light, no-bake cheesecake with a Nilla Wafer crust and fluffy mascarpone-cream cheese filling, topped with macerated fresh berries.
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| 310 g Nilla Wafers | Pulse wafers to crumbs, add butter & salt, press into crust, chill 1 hr | Spoon filling into crust, smooth top, chill 1 hr or overnight | Slice cheesecake, serve with berries & juices | |
| 1/2 to 3/4 cup / 115–170 g unsalted butter, melted | ||||
| 1/4 tsp kosher salt | ||||
| 170 g mascarpone, room temperature | Whip mascarpone, cream cheese & vanilla until smooth | Gently fold cheese mixture into whipped cream | ||
| 170 g Philadelphia cream cheese, room temperature | ||||
| 1 tsp vanilla bean paste or vanilla extract | ||||
| 720 ml cold heavy whipping cream | Whip heavy cream & powdered sugar to stiff peaks | |||
| 180 g powdered sugar | ||||
| 450 g fresh fruit (sliced strawberries, blueberries, or raspberries) | Macerate fruit with sugar 10–15 min | |||
| 2–4 tbsp granulated sugar |
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