The best cheesecake ever! This no-bake Italian cheesecake is light and delicious!
Ingredients
11 oz vanilla wafers (gluten free or regular)
½ - ¾ cup butter, melted
¼ tsp salt
6 oz mascarpone, room temperature
6 oz cream cheese, room temperature
1 tsp Nielsen Massey Vanilla Bean Paste
3 cups cold heavy whipping cream
1 ½ cups powdered sugar
Instructions
Pulse vanilla wafers in a food processor until small cookie crumbs are formed. To the food processor, add the melted butter and salt to the wafer crumbs (start with roughly ½ cup of the melted butter – you may not need all of it), pulsing everything together, until the buttered crumbs stay together when squeezed between fingers. Press the crumbs into the bottom and sides of a 9” springform pan, distributing evenly, and refrigerate for one hour.
Using a stand mixer with the whisk attachment, whip together the mascarpone, cream cheese, and Nielsen Massey Vanilla Bean Paste until completely smooth. Use a spatula to scrape and transfer mixture into a separate bowl. Wash bowl and whip the heavy whipping cream and powdered sugar together until stiff peaks form. Gently fold the mascarpone mixture into the whipped cream until combined.
Gently spoon the prepared cheesecake filling into the chilled crust, using an offset spatula to make a flat surface on top. Refrigerate for at least an hour or overnight to allow the cheesecake to set.
Serve with fresh fruit or drizzled caramel sauce.
