No-bake Cheesecake with Mascarpone

Using a chilled mixing bowl, beat cold mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract on a slow speed initially for 1 minute. Once everything is incorporated, increase to medium-high speed for 2 minutes.

Pause mixer to add lemon juice to bowl. Beat on medium-high speed (4 on my mixer) for another 30 seconds.

Evenly spread the cheesecake filling into the prepared crust and smooth the top with a spatula.

Refrigerate the cheesecake for at least 4 hours or until set.

Once filling has set, remove cheesecake from the refrigerator and release it from the springform pan.

Garnish cheesecake with a dusting of your favorite spice or cocoa powder, fresh fruit, whipped cream, or additional cookie crumbs.