This light, no-bake Italian-style cheesecake is inspired by the famous dessert served at Osteria da Fortunata, the well-known Roman restaurant celebrated for traditional dishes and generously portioned sweets. Unlike dense New York cheesecake, this version is airy and silky, blending mascarpone and cream cheese into a delicate filling set in a buttery cookie crust and finished with macerated fresh fruit. Elegant, simple, and unmistakably Italian.

Ingredients

Crust

• 11 oz. Nilla Wafers
• 1/2–3/4 cup unsalted butter, melted
• 1/4 teaspoon kosher salt

Filling

• 6 oz. mascarpone, room temperature
• 6 oz. cream cheese, room temperature
• 1 teaspoon vanilla bean paste or vanilla extract
• 3 cups cold heavy whipping cream
• 1 1/2 cups powdered sugar

Topping

• 3 cups fresh fruit (strawberries, blueberries, raspberries)
• 2–4 Tablespoon granulated sugar

Preparation

1. Prepare the Crust: Pulse the Nilla Wafers in a food processor until fine crumbs form.
2. Add the melted butter and salt, starting with 1/2 cup butter, and pulse until the crumbs hold together when pressed.
3. Press evenly into the bottom and sides of a 9-inch springform pan. Refrigerate for 1 hour.
4. Make the Filling: In a stand mixer fitted with the whisk attachment, whip the mascarpone, cream cheese, and vanilla until completely smooth. Transfer the mixture to a separate bowl.
5. Clean the mixer bowl thoroughly, then whip the heavy cream and powdered sugar until stiff peaks form.
6. Gently fold the mascarpone mixture into the whipped cream until fully combined.
7. Assemble and Chill: Spoon the filling into the chilled crust and smooth the top with an offset spatula.
8. Refrigerate for at least 1 hour or overnight until set.
9. Prepare the Fruit Topping: Combine the fresh fruit with granulated sugar to taste and allow it to macerate for 10–15 minutes.
10. Serve: Slice the cheesecake and spoon the macerated fruit and juices over each serving.

Cook’s Notes

• This recipe was designed for a springform pan to mirror the large, generous slices traditionally served at Osteria da Fortunata.
• If using a pie plate or smaller dish, adjust crust and filling amounts accordingly.
• The cheesecake may also be served with chocolate sauce or fruit coulis for variation.