No Bake Cheesecake with Mascarpone

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

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

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

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

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

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

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

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