No-bake Mascarpone Cheesecake

To make the filling for this recipe, you'll need heavy cream, mascarpone cream cheese, powdered sugar, lemon juice, and vanilla extract.

You'll also need a pie crust, like the homemade Biscoff cookie one pictured here.

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.

For neat slices of cheesecake, dip a knife's blade into hot water and clean with a towel between cuts. Cleaning the knife will prevent crumbs from sticking to the sides of the cheesecake.

Visit my blog for the full tutorial and step-by-step photos for making this no-bake cheesecake!