No-bake, berry-filled perfection.
Ultra-creamy with a hint of tang, our Mascarpone Cheesecake isn’t your everyday slice of cake.
Thisno-bake treatis perfect for summertime when the last thing you want to do is turn on your hot oven.
Credit: Photographer: Jennifer Causey Food Stylist: Melissa Gray Prop Stylist: Heather Chadduck Hillegas
While baking, be sure not to overbeatyour mascarpone.
Overbeating can cause a gritty texture that you don’t want in a no-bake cheesecake.
Finish with a beautiful spread of berries on top to brighten the creamy filling.
Ingredients
2cupsfinely crushed vanilla wafers (about 56 wafers, from 1 [11-oz.]
12cup(4 oz.)
salted butter, melted
1(8-oz.)
cream cheese, softened
34cup(about 3 oz.)
powdered sugar, divided
1(8-oz.)
jar)
12cupfresh raspberries (from 1 [6-oz.]
container)
12cupfresh blueberries (from 1 [6-oz.]
container)
Directions
Stir together crushed vanilla wafers and melted butter in a medium bowl until combined.
Firmly press into bottom and about 1/2 inch up sides of a 9-inch springform pan.
Freeze, uncovered, while you prepare filling.
Add mascarpone, and beat until just combined, about 30 seconds.
Transfer mascarpone mixture to a large bowl.
(Do not wipe mixing bowl clean.)
Add whipped cream to mascarpone mixture in 3 separate additions, gently folding until just combined after each addition.
Remove springform pan from freezer, and spoon mascarpone mixture over crust, smoothing top with a spatula.
Freeze, uncovered, until firm, about 3 hours.
Gently stir together raspberry jam, raspberries, and blueberries in a small bowl.
Spoon evenly over cheesecake.
Freeze, uncovered, until firm, about 1 hour.
Remove sides of pan, and serve immediately.
Store loosely covered in refrigerator for up to 3 days.
