No Bake Cheesecake

Crush graham crackers in a food processor until you have small crumbs. Mix with melted butter.

Use a measuring cup to pack the crust into a 9" springform pan, then chill in the freezer for 20 minutes.

Whip heavy cream until you have stiff peaks. Set aside.

In a stand mixer, beat mascarpone until smooth. Add in lemon juice, lemon zest, powdered sugar and vanilla extract.

Gently fold in the whipped cream, being careful not to deflate the air - this will make your cheesecake fluffy!

Pour the cheesecake filling into your chilled crust. Even out the top with a spatula then chill in the fridge for 12 hours. 

The next day, carefully remove the sides of the pan. Top the cheesecake with fresh berries!

Swipe up for the recipe! 

Swipe up for the recipe!