No-Bake Wild Berry Cheesecake

For the base, place the butter biscuits in a freezer bag and crush them finely with a rolling pin. Melt the butter, mix with the biscuit crumbs, and press into a springform pan (approx. 24 cm) lined with baking paper. Place in the fridge.

Soak the gelatine in cold water. Stir the cream cheese, mascarpone, powdered sugar, vanilla sugar, and lemon juice until smooth.

Whip the whipping cream until stiff. Squeeze out the gelatine, melt it in a small saucepan over low heat (do not boil!), and stir 2 tbsp of the cream into the gelatine (to temper it), then quickly stir the gelatine mixture into the remaining cream.