No-Bake Italian Cheesecake

Ingredients

• 11 oz Nilla Wafers
• 1/2 – 3/4 cup unsalted butter, melted
• 1/4 teaspoon kosher salt
• 6 ounces mascarpone, room temperature
• 6 ounces Philadelphia cream cheese, room temperature
• 1 teaspoon vanilla bean paste or vanilla extract
• 3 cups cold heavy whipping cream
• 1 1/2 cups powdered sugar
• 3 cups fresh fruit such as sliced strawberries, blueberries, or raspberries
• 2-4 tablespoons granulated sugar

Directions

• Pulse the Nilla Wafers in a food processor into fine crumbs. Add the melted butter (start with about 1/2 cup) and salt, pulsing until the crumbs hold together when squeezed. Press evenly into the bottom and sides of a springform pan and refrigerate for one hour.
• Using a stand mixer with the whisk attachment, whip the mascarpone, cream cheese, and vanilla until completely smooth. Scrape into a separate bowl. Wipe the mixer bowl clean, then whip the heavy cream and powdered sugar to stiff peaks. Gently fold the mascarpone mixture into the whipped cream until combined.
• Gently spoon the filling into the chilled crust and smooth the top with an offset spatula. Refrigerate at least an hour or overnight to set.
• Toss the fresh fruit with 2-4 tablespoons granulated sugar and let sit until juicy, then spoon over the chilled cheesecake just before serving.

From Female Foodie on Instagram, inspired by Osteria da Fortunata in Italy.