Crush the biscuits finely, then mix with melted butter until smooth. Transfer the mixture to a 23 cm diameter baking tin, pressing evenly to form a base. Refrigerate for about 30 minutes.
Meanwhile, in a bowl, whip the heavy cream until stiff peaks form, adding powdered sugar and vanilla extract. In a separate bowl, gently fold in the mascarpone cheese, then fold it into the whipped cream, being careful not to break the fluffiness.
Pour the prepared cheesecake mixture onto the cooled biscuit base, smoothing the top. Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set.
Before serving, garnish the cheesecake with fresh raspberries. Enjoy the delicious, summery flavor of this light dessert!
Prep time: 20 minutes | Chill time: 4 hours | Total time: 4 hours 20 minutes
Kcal: About 350 kcal per serving | Servings: Makes about 10 servings
