No-Bake Cheesecake Recipe (VIDEO)

This no-bake mascarpone cheesecake is made with a buttery brown sugar graham cracker crust that gets filled with a light and fluffy mascarpone cheesecake filling. Top the cheesecake with caramelized peaches, or your favorite fruit of choice for an easy yet completely delicious dessert made from scratch!

Why You’ll Love This Recipe

No-bake – This is such a great no-bake dessert option for those hot summer days! That means no oven, no hot water bath, and it also comes together super quick. If you really don’t even want to turn on your stovetop for the caramelized peaches, just add fresh fruit or the strawberry sauce from my mini strawberry cheesecakes!

Flavor & Texture – This cheesecake is not too sweet, and is much lighter in texture than a baked traditional cheesecake due to the mascarpone and whipped cream. By adding a touch of lemon and sour cream, it helps to brighten up the mascarpone filling.

Versatile – Because the mascarpone mixture is pretty much a blank canvas, you can really choose your own path on the flavors you’d like to incorporate! See the variations section for ideas and cater this to fit your special occasions!

If you love no bake desserts using mascarpone like my Cherry Almond Tiramisu, Earl Grey Tiramisu, or Pumpkin Chai Tiramisu, then you’ll definitely love this no-bake cheesecake with mascarpone.

Ingredients

Graham crackers, brown sugar, sour cream, heavy cream, sugar, lemon, peaches, melted butter, mascarpone.

Mascarpone. Also known as Italian cream cheese or mascarpone cream cheese, and far less sour tasting than standard cream cheese.
Heavy whipping cream. Note that you must use heavy whipping cream (or double cream in the UK) for the correct fat content. This should be cold from the fridge when incorporating it into the recipe.
Lemon juice. This helps to bring brightness and a bit of acidity to the dessert, which is more akin to the tang in a traditional cheesecake.
Sour cream. Use full-fat sour cream, this also helps to bring extra flavor to the filling.
Vanilla extract. This is something that cannot be left out! If you have vanilla beans or vanilla paste, that’s even better.

Note you will also need a 9″ springform pan with a removable bottom for this recipe. See the recipe card for full ingredients list and quantities.

Variations & Substitutions

There are quite a few ways that you could mix up this recipe to make it your own!

Crumb Crust – chocolate graham crackers, Biscoff cookies, Oreos, or vanilla wafers. Use the same amount.
Fruit – fresh strawberries, raspberries, mango, or fresh berries are all great toppings. You could also swap the lemon for lime juice!
Other toppings – try drizzling on melted dark chocolate, milk chocolate, or white chocolate to serve. You could also spread on some easy lemon curd for an extra lemony version!
Cream cheese – use a combination of cream cheese and mascarpone for a slightly tangier version of the cheesecake. Swap 8oz of cream cheese for 8oz of mascarpone.
Mini – turn these into individual no-bake cheesecakes by assembling the ingredients in cupcake liners in a muffin tin or add them to small mason jars!

How to Make This Recipe

Before beginning, line the bottom and sides of the springform pan with parchment paper. Watch a quick video on the best way to do this!

Graham Cracker Crust

One: Use a food processor to pulverize the graham crackers into fine crumbs, then mix them together in a medium bowl with melted butter, brown sugar, and salt.

Two: Press the cookie or biscuit base into the bottom and sides of the springform pan, going about halfway up the sides of the pan. Freeze while you make the cheesecake filling.

No-Bake Cheesecake Filling

Three: Beat together the mascarpone (note this can be cold or room temperature) in the bowl of a stand mixer with the paddle attachment until combined, then add the sour cream and lemon juice.

Switch to the whisk attachment and drizzle in the heavy cream, whipping until fluffy stiff peaks form.

Four: Pour the cheesecake mixture into crust and spread evenly using an offset spatula.

Hot tip! Rub together 1 tablespoon of lemon zest with the sugar before adding it to the mascarpone for a brighter flavored lemon cheesecake.

Caramelized Peaches

Five: Combine butter, brown sugar, cinnamon, and sliced peaches to a saucepan over medium heat.

Six: Once bubbling, add heavy cream and toss to combine. Remove the peaches and reduce the syrup. Allow to cool slightly, then recombine and add the peaches to the top of the cheesecake or slices.

How to Stabilize No-Bake Cheesecake

The best way to stabilize a no-bake mascarpone cheesecake is by incorporating gelatin. To do this, combine 2 teaspoons of powdered gelatin with 2 tablespoons of boiling hot water, and heat and stir until just dissolved (keep it slightly warm so it doesn’t seize).

Drizzle the liquid gelatin into the cheesecake filling during the soft peak stage (with the mixer running), then continue whipping until stiff peaks form.

Expert Tips

Line the entire pan with parchment paper for easiest removal.
Use a ⅓ cup measuring cup to press the crust into the springform pan – it fits the job perfectly! You could also use the bottom of a glass to press it in.
The mascarpone can actually be cold or at room temperature for this recipe, but the heavy cream should be very cold.
Use a bit of gelatin to make sure the cheesecake is extra set for instances where travel is long or the cheesecake may need to be out of the fridge for longer than an hour prior to serving.

Recipe FAQs

Is cheesecake better baked or no-bake?

This is completely a personal preference. It comes down to whether you want to turn your oven on, and the texture you prefer. A baked cheesecake will be much denser, while a no-bake cheesecake is quite light and airy.

Is mascarpone the same as cream cheese?

No. While similar, mascarpone high a less tangy taste and is slightly looser in consistency. Additionally, mascarpone has a higher fat content than cream cheese and is made with butter fat, while cream cheese is made strictly with milk fat.

How do I crush graham crackers by hand?

Add the graham crackers to a zip-top bag, and remove all the air and seal. Place it on top of a dish towel, then use a rolling pin or bottom of a saucepan to crush the crackers as finely as possible.

Storage and Freezing

Store the no-bake mascarpone cheesecake in the fridge covered in plastic wrap for up to three days. If using gelatin, the cheesecake will keep for an extra day or two. Note that the crust will begin to weep and get slightly soggy, but will still hold shape.

The mascarpone cheesecake also freezes quite well. I like to freeze it directly in the spring form pan for about two hours, then I remove it, tightly cover it with plastic wrap, and aluminum foil, then place it into a sealed zip-top bag. Freeze for up to three months. Unwrap completely, then thaw in the fridge before slicing and eating.

More Cheesecake Recipes to Try

Food processor or high speed blender
Stand mixer with paddle and whisk attachment (or hand mixer)

Pulverize the graham crackers until fine, sandy crumbs form and transfer to a bowl.
Add the sugar, salt, cinnamon and use a fork to toss. Then, add the melted butter and toss the mixture to combine and until all crumbs are fully moistened.
Lightly grease a springform pan then line the bottom and sides with parchment paper.*
Press the crumbs into the bottom and halfway up the sides, being sure to compact it super well, including the corners.
Add the pan to the freezer and prepare the cheesecake batter.

No-Bake Mascarpone Cheesecake Filling

Using the paddle attachment, beat together the mascarpone cheese and sugar for one minute on medium speed, then scrape down the sides.
Add the sour cream, lemon juice and vanilla and mix to combine, then scrape down the sides again then switch to the whisk attachment.
Add the cheesecake filling to the chilled crust, spreading evenly, then refrigerate for at least 3 hours to set.

Remove the pits from the peaches ands slice them into ¼” slices.
Add the butter, sugar, and cinnamon to a large pan and place over medium heat. Stir until melted, then add the peaches and toss to coat.
Continue stirring occasionally until the peaches begin to soften, then use a slotted spoon to remove them to a plate.
Toss the peaches with the caramel sauce, then add the peaches to the cheesecake or cheesecake slices.

Store the cheesecake, covered or uncovered, in the fridge for up to 3 days or up to 5 days if stabilizing with gelatin.

Watch how to line a springform pan with parchment paper in the easiest way.

Use a ⅓ cup measuring cup to press the graham cracker crumbs into the pan.

To make an extra stable cheesecake:

Combine 2 teaspoons of powdered gelatin with 2 tablespoons boiling hot water. Stir to combine and dissolve.
Drizzle in (with the mixer running) the warm gelatin mixture once the cheesecake filling hits soft peaks, then continue whipping until light, fluffy stiff peaks form.

Let us know how it was!

This is the best no-bake fluffy white chocolate cheesecake with mascarpone recipe that is easy and quick to prepare and tastes amazing? Look no further for the best no-bake fluffy white chocolate cheesecake with mascarpone is amazingly rich and creamy and has a subtle delicious white chocolate flavor.

This fluffy white chocolate cheesecake has a luxurious texture that everyone will love and as I mentioned is super easy and quick to make.

White Chocolate Cheesecake With Digestive Biscuits

Digestive biscuits combined with butter are used to make up the base of this fluffy white chocolate cheesecake. The cheesecake filling is made with simple ingredients such as cream cheese, mascarpone, white chocolate, heavy cream, and vanilla extract.

White Chocolate Cheesecake No Bake

If your looking for the best no bake white chocolate cheesecake that is rich, creamy, fluffy, and made without eggs or gelatine, then you have to try this recipe.

Why I Love This Fluffy White Chocolate No Bake Cheesecake?

Easy And Quick To Make
Simple Ingredients
No-Bake, No Oven
Amazing Creamy & Fluffy Texture
Made Without Eggs
No Gelatine
Endless Fruit Toppings

Ready to make this easy fluffy white chocolate cheesecake recipe? Let’s do it!

Ingredients For Fluffy White Chocolate Cheesecake

150 grams melted unsalted butter, plus extra to grease
320 grams digestive biscuits
250 grams mascarpone
300 grams cream cheese
300 grams heavy cream
4 grams vanilla extract
450 grams white chocolate, broken into pieces
200 grams of strawberry (optional)

How To Make Fluffy White Chocolate Cheesecake?

In a food processor, pulse the biscuits until completely ground.
Then add butter and mix together until you get the desired crumbly consistency.
Grease and line a spring cake pan. Add the biscuit mixture to the bottom of the cake pan and press using a bottom of a cup or spatula. Allow it to set in the fridge for approximately 30 minutes.
Melt the chocolate in a heatproof bowl over a small pan of hot water on low heat.
Stir from time to time to prevent sticking. Take it down from the heat and allow it to cool for 10 mins until it is a bit warm but still liquid.
Whisk the mascarpone and cheese together in a medium-size bowl. Then add the heavy cream and vanilla and continue whisking until the mixture is well combined.
Lastly, add the melted white chocolate and whisk until the mixture is homogenized.
Use a spoon to scoop the mixture over the cooled and set biscuit base, making the top smooth.
Return the cheesecake back into the fridge to cool for at least 6 hrs until the topping is set.
Decorate with Strawberry fruit or your choice of fruit and serve.
Enjoy!

Fluffy White Chocolate Cheesecake (No Bake)

Everyone will love this fluffy no bake white chocolate cheesecake, super easy and quick to prepare and made with mascarpone, digestive cookies, butter, cream cheese, vanilla extract, and cream. This No Eggs, No Gelatine Cheesecake will have everyone asking for seconds.

Dessert, No Bake

melted unsalted butter plus extra to grease
broken into pieces
of strawberry or fruit of choice

In a food processor, pulse the biscuits until completely ground.
Then add butter and mix together until you get the desired crumbly consistency.
Grease and line a spring cake pan. Add the biscuit mixture to the bottom of the cake pan and press using a bottom of a cup or spatula. Allow it to set in the fridge for approximately 30 minutes.
Melt the chocolate in a heatproof bowl over a small pan of hot water on low heat.
Stir from time to time to prevent sticking. Take it down from the heat and allow it to cool for 10 mins until it is a bit warm but still liquid.
Whisk the mascarpone and cheese together in a medium-size bowl. Then add the heavy cream and vanilla and continue whisking until the mixture is well combined.
Lastly, add the melted white chocolate and whisk until the mixture is homogenized.
Use a spoon to scoop the mixture over the cooled and set biscuit base, making the top smooth.
Return the cheesecake back into the fridge to cool for at least 6 hrs until the topping is set.
Decorate with Strawberry fruit or your choice of fruit and serve.

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This No-Bake Cheesecake is an elegant, crowd-pleasing summer dessert. From the crust to the velvety whipped cheesecake center, this is 100% a NO-BAKE dessert. The Strawberry Sauce takes this dessert to the next level so don’t skip it.

If you love no-bake desserts like Chocolate Lasagna or our Berry Trifle, you’ll love this No-Bake Cheesecake.

No-Bake Cheesecake Video

Watch Natasha make this Easy No-Cook Cheesecake Recipe. We love the decadence and texture of a Classic Cheesecake, but this no-bake cheesecake is equally dreamy and truly easy.

Mascarpone cheese elevates the flavor and texture of this easy no-bake cheesecake and it doesn’t get any easier. The double strawberry topping is lip-smacking good and you will want the strawberry sauce on all of your desserts.

The Best No-Bake Cheesecake

Their original cheesecake pie had a baked pie crust which I tested, but I couldn’t resist using this no-bake crust. It was crazy easy, just as good, and it makes this a true no-bake dessert. Most graham cracker crusts are pre-baked but the amount of butter here holds the crust together so baking is not necessary at all.

We tested these proportions over and over until we got the perfect no-bake cheesecake consistency. It is easy to slice, whipped, airy, rich, and decadent.

Graham Cracker Crumbs – You can buy these pre-crushed or crush your own crackers
Butter – moistens the crumbs and keeps them set in the pan
Cream Cheese – provides a classic cheesecake flavor
Sugar – we use granulated sugar to add just the right amount of sweetness
Heavy whipping cream – be sure to use HEAVY cream for the correct fat content or the cheesecake won’t set properly.
Mascarpone – This is a key ingredient. It stabilizes the whipped cream and makes this cheesecake taste like a $10 slice at a fancy restaurant.
Lemon Juice – Make sure to use FRESH lemon juice. It cuts the sweetness and balances the cake.

Pro Tip: Be sure to have your ingredients at the proper temperatures. Keep heavy cream and mascarpone chilled in the refrigerator until you are ready to use them. You’ll want to soften the cream cheese for 1 1/2 hours at room temperature so you don’t get lumps in your creamy cheesecake.

Tools you will need

The Best Cookies for a Crumb Crust

A variety of sweet crunchy cookies can be used for a crumb crust and each will give a different flavor profile. We used graham crackers because we usually have them on hand, but these will all work:

Graham Crackers
Biscoff Cookies
Vanilla Wafers
Chocolate Oreo Cookies (cream removed)

How to Make No-Bake Cheesecake

We love no-bake cheesecakes especially in summer when we don’t have to heat up the oven, but they are great year-round. The best part is, it can make them ahead and even frozen (see instructions below).

Combine Crushed Crackers with sugar and melted butter then press into a 9″ springform pan then chill.
Beat together cream cheese and sugar until fluffy.
Beat heavy whipping cream in a separate bowl then fold in the mascarpone.
Fold cream cheese mixture into mascarpone mixture then fold in lemon juice 1 Tbsp at a time.
Spread the cheesecake filling over the crust. Cover and refrigerate until set.

Make-Ahead Tip: This no-bake cheesecake (the crust, filling, and syrup) can be made for up to 3 days, covered, and stored in the refrigerator. It’s perfect for easy entertaining.

Can I substitute mascarpone?

Just like with a tiramisu, the mascarpone helps the cream set up properly into a thick and sliceable cheesecake. It not only adds flavor but acts as a stabilizer so I don’t recommend substituting it.

Can you Freeze a No-Bake Cheesecake?

This is a make-ahead dessert and freezes well. Just be sure to let it set in the refrigerator before freezing. I prefer to keep it in the springform pan for freezing.

To Freeze: Wrap with several layers of plastic wrap and freeze it for up to 3 months.
To Thaw: set in the refrigerator overnight and it will taste just as good as fresh no-bake cheesecake. We also love it partially frozen because it tastes like an ice cream cake.

Cheesecake Toppings

A great topping is a great way to finish off a cheesecake and keep things exciting with new flavors. These are our go-to cheesecake toppings:

Fresh Cherry Sauce – tastes like cherry pie filling
Strawberry Sauce – great over pancakes too
Caramel Sauce – so easy to make with pantry staples
Fresh Berries – we love adding seasonal berries
Stone Fruit – slice up nectarines, plums, or apricots

Have you ever tried making a no-bake cheesecake? It’s so easy and good, it might just spoil you forever. Also, I’d love to hear about your favorite summer dessert in the comments below.

More Summer Desserts

From the crust to the velvety whipped filling, this is 100% a No-Bake Cheesecake. The mascarpone cheese elevates the flavor and texture of the cheesecake. It is an elegant, crowd pleasing summer dessert.

Cost to Make:

Ingredients for Graham Cracker Crust

, at room temperature
heavy whipping cream,

Prep

In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2″ up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set.
In a large mixing bowl, using an electric hand mixer, add 8 oz cream cheese and 2/3 cup granulated sugar and beat on medium/high speed for 3 minutes until fluffy and smooth, scraping down the bowl as needed. Set aside.
In a separate mixing bowl, using a clean electric hand mixer, beat 1 1/4 cups heavy whipping cream until stiff peaks form (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
Use a spatula to fold cream cheese into whipped mascarpone mixture until well blended. Fold in 2 Tbsp lemon juice, adding 1 Tbsp at a time and folding until well incorporated.
Transfer cheesecake filling over the chilled crust and refrigerate for at least 6 hours or overnight until completely chilled. Just before serving, arrange sliced strawberries in rings over the top and brush with the strained strawberry sauce. Serve extra strawberry sauce over each slice.

This no-bake cheesecake (the crust, filling and syrup) can be made up to 3 days ahead which is perfect for entertaining.

No-Bake Cheesecake Recipe

Amount Per Serving

% Daily Value*

Saturated Fat 22g

Vitamin A 1250IU

Vitamin C 12.2mg

* Percent Daily Values are based on a 2000 calorie diet.