No-Bake Cheesecake Recipe (VIDEO)

This no bake cheesecake with mascarpone is the perfect no bake dessert! A creamy lemon and mascarpone creamy filling with a graham cracker crust, I love serving it with fresh strawberries. You only need 7 ingredients!

I love making no bake desserts for Spring and Summer! It’s perfect for when you don’t want to use the oven. It’s also perfect to make for special occasions as you can make this ahead of time.

This no bake cheesecake recipe is based off of my strawberry crunch cheesecake and golden Oreo cheesecake. Unlike a traditional cheesecake, these cheesecakes are not baked which makes it much easier to make with no water bath!

Tell me about this recipe!

• This is a no bake cheesecake that is made with mascarpone instead of cream cheese. Mascarpone is an Italian cream cheese made from heavy cream, while regular cream cheese is made from whole milk.
• The mascarpone filling is mixed with a little bit of lemon zest and juice to bring more flavor and brightness.
• This easy recipe features a no bake graham cracker cheesecake crust, though you could use digestive biscuits or Lotus Biscoff cookies instead.
• It only takes 15 minutes to prepare and you can let it chill overnight.
• This mascarpone cheesecake looks beautiful topped with fresh berries!

Ingredient Notes

Mascarpone: instead of using cream cheese, this recipe uses Italian mascarpone! Make sure it is at room temperature before you start this recipe.

Lemon: I use the zest of a lemon and lemon juice to bring a bit of tanginess to the cheesecake.

Graham Cracker Crumbs: if you don’t have graham crackers then feel free to use digestive biscuits. I think this cheesecake would also taste delicious with Lotus cookies as a crust like in this cheesecake. Make sure to blend your graham crackers in a food processor until you have fine crumbs.

Butter: I always use unsalted butter, and I tend to use European style butter like Kerry Gold in my recipes.

Vanilla Extract: be sure to use a good quality vanilla extract!

Heavy Cream: while usually you need all your ingredients to be at room temperature, the heavy cream needs to be cold when you whip it up.

Confectioners’ Sugar: this is also known as icing sugar or powdered sugar. Make sure to sift it before adding to your cheesecake filling.

How to make this recipe

Step 1: In a large mixing bowl, mix together your graham cracker crumbs and melted butter. You want to make sure the crumbs are evenly moistened and there aren’t dry patches.

Step 2: Pour the cookie crumbs into a 9 inch springform pan with a removable bottom. Use the bottom of a metal measuring cup or a rubber spatula to even out the crust, slightly going up the sides. Place in the freezer for 20 minutes.

Step 3: In a stand mixer fitted with the whisk attachment or just using a hand held electric mixer, whisk your heavy cream until you have stiff peaks. Set aside.

Step 4: In a stand mixer fitted with the paddle attachment, beat your mascarpone until smooth. Add in your powdered sugar, vanilla extract, lemon juice and lemon zest. Beat on medium speed until smooth.

Step 5: Gently fold the whipped cream into the mascarpone mixture. You want to be gentle as you don’t want to deflate the air out of the whipped cream. This air is going to help keep your cheesecake light and fluffy!

Step 6: Pour the cheesecake batter into your chilled crust. Use a small offset spatula to smooth out the top. Cover the top of the pan with plastic wrap and place in the fridge for at least 12 hours. After 12 hours, remove the pan from the fridge and take off the sides of the springform pan. Top with fresh fruit or leave plain, and serve!

Recipe Tips and Tricks

• I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
• I make sure that my mascarpone is at room temperature before I start the recipe, so pull that out an hour or two before starting the recipe.
• In order for your no bake cheesecake to set, make sure you whip up your cold heavy cream into stiff peaks. Not only does this make your cheesecake creamy and light, but it will help stiffen up the cheesecake batter.

Frequently Asked Questions

Is cheesecake better with cream cheese or mascarpone?

I think both taste delicious! I do find mascarpone is slightly richer than cream cheese, which is why I add a bit of lemon zest and juice to the cheesecake filling.

Why is my no bake cheesecake not firm?

First I would make sure that you whipped up cold heavy cream into stiff peaks. If the heavy cream wasn’t cold, or if you only did medium soft peaks, then your cheesecake will have trouble firming up. Next, make sure you chill it for 12 hours in the fridge. I have tested this with just 6 hours but it wasn’t as set and the slices weren’t as clean.

How do I store this?

Keep the cheesecake in the refrigerator for up to 5 days.

A simple no bake cheesecake with a mascarpone filling and graham cracker crust.

Cheesecake Crust

• In a large mixing bowl, whisk your crushed graham cracker crumbs with your melted butter. Make sure all the crumbs are moist and there aren’t any dry patches.
• Pour the crumbs into a 9″ spring form pan. Use a rubber spatula or the bottom of a measuring cup to press the crumbs down into an even layer, you should have the crumbs going up slightly at the sides of the pan. Place in the freezer for 20 minutes.

Cheesecake filling

• In a stand mixer with the paddle attachment, beat the mascarpone on medium speed until completely smooth – you don’t want any lumps at all.
• Add in your sifted confectioners’ sugar, vanilla extract, lemon zest and lemon juice. Beat on medium-high until incorporated and smooth.
• Use a rubber spatula to gently fold in your whipped cream, being careful to not deflate the cream.
• Pour the filling into your chilled crust. Use a small offset spatula to smooth out the top. Cover in plastic wrap and keep in the fridge overnight. 12 hours is best. Take out of the fridge and remove the sides of the springform pan. Cover the top with fresh berries!

Heavy Cream: If you’re based in the UK, use double cream.

Cheesecake Crust: If you don’t have graham crackers, feel free to substitute them for an equal weight of digestive biscuits or Biscoff cookies.

Storage: Keep your cheesecake in the fridge for up to 5 days. It does not freeze well.

Let me know how it was!

This ricotta cheesecake is very light and almost fluffy thanks to the texture of the ricotta itself. It’s not as dense and what you’d expect from a traditional cheesecake.

This post may contain affiliate links. As an affiliate, I earn a commission.

Jump down to Recipe

★ Why You’ll Love this Recipe ★

This cheesecake is made with ricotta and mascarpone cheese, in addition to traditional cream cheese.

Mascarpone cheese is similar to cream cheese but more rich. And the ricotta creates a light and fluffy texture and offsets the richness. It’s the perfect combination of cheeses to elevate your cheesecake.

To further level-up this cheesecake, this recipe incorporates a crust made with granola bars! It’s homemade yet not difficult to prep. The granola bar based crust adds flavors of honey, oats and almonds.

This ricotta cheesecake is very light and almost fluffy thanks to the texture of the ricotta itself. It’s not as dense and what you’d expect from a traditional cheesecake, which for me is fabulous! So if you sometimes feel put off by the density of a traditional cheesecake, you’ll love this lighter version.

★ Ingredients You’ll Need ★

You’ll be using a blend of three creamy cheeses:

• Cream cheese
• Ricotta cheese
• Mascarpone cheese

Then you’ll add: sugar, eggs, vanilla extract, almond extract and lemon juice. These ingredients bind the cake together as it bakes and gives this dessert a really nice depth of flavor.

That’s it for the cheesecake! Pretty simple.

The Crust

For the crust, you’ll start with:

• Granola bars and
• Almonds
• Then add a mixture of salt, sugar, butter and flour to bind the crust ingredients together. Everything goes into your food processor to form a dough and then that gets pressed into the bottom of your cheesecake pan. Simple.

★ How to Make this Cheesecake ★

Here’s a quick look at what’s involved:

• Blend granola bars, almonds, salt and butter.
• Press crust into greased springform pan and bake.
• Sprinkle baked crust with sugar and flour.
• Blend cheeses with sugar. Add lemon juice, vanilla and almond extract then eggs.
• Pour mixture on top of baked crust.
• Wrap pan in foil.
• Place in cast iron skillet or roasting pan.
• Fill skillet/roasting pan with hot water.
• Bake. Cool in fridge.
• Add toppings and serve!

Check out the video beneath the the recipe below to watch, step by step, including the water bath.

★ Tips & FAQs ★

The texture is much more light and fluffy vs. the dense cheeecake you might be familiar with. The flavor is a bit different too as you might expect. The mild flavor of the ricotta blended with the more rich mascarpone creates a nice balance. Cream cheese rounds everything out with that traditional and more familiar taste and texture.

I personally don’t love such rich and dense desserts so I really enjoy the touch of ricotta and the mousse-like quality this adds.

The flavor boost that comes from a subtle blend of almond extract, vanilla, and lemon juice might seem familiar yet with a twist. The lemon juice adds a touch of tartness which tones down the richness.

Finally, the crust is a bit more complex than your traditional graham cracker crust. The almonds add an earthy elements and the crunchy oats bring additional texture to this otherwise very creamy dessert.

If you’re short on time, it’s totally fine to use a pre-made graham cracker crust.

What kind of pan do you need to make a cheesecake?

There is a special pan you’ll need to use to make a proper cheesecake — a springform pan. They look like this: For this recipe, you’ll want to use a 9″ springform pan. A springform pan has a bottom that releases from the sides after the cheesecake is cooked.

This special pan is what gives your cheesecake the perfect, low-profile, flat-topped shape you see at restaurants but to really perfect your cheesecake, you’ll need to bake the cheesecake in a water bath.

How to Prevent Cheesecake from Cracking

A water bath is an important technique that prevents the top of your cheesecake from cracking. It seems complicated and fancy but it’s really not hard so don’t skip this step!

With a water bath you get a perfectly smooth and flat top to your cheesecake, like this:

It’s pretty easy if you use the right tools. Once you’ve done it once or twice, it will feel like second nature.

What type of granola bars are used for the crust?

You want to use Nature Valley Oat’s ‘n Honey crunchy granola bars.

You can find these at most grocery stores in the snack aisle or near the breakfast bars. Most popular stores like Walmart and Target carry these. If you can’t find them, a traditional graham cracker crust works well too. Or you can order them on Amazon.

Storing and Freezing

Storing in the Fridge

This cheesecake does need to be refrigerated and not left on the counter. You can store for up to 4 days in the fridge. Store in an airtight container.

Freezing and Thawing

After baking and cooling, you can freeze this cheesecake in an airtight container then thaw all the way through before serving. It can take up to 5 hours to fully defrost from frozen to ready to serve.

★ Tools You’ll Need ★

You’ll need a few special tools to make this mascarpone ricotta cheesecake recipe:

★ More Recipes You’ll Love ★

Browse all my dessert recipes. Be sure to Pin your favorites for later!

This Italian mascarpone ricotta cheesecake recipe was featured on Sew It Cook It Craft It and Sweet Little Bluebird!

TOPPING IDEAS

• Heat Nutella w/ a little milk and drizzle over top
• Cherry pie filling
• Caramel sauce drizzled with shaved chocolate
• Fresh raspberries or other fresh fruit

• Preheat oven to 325˚F.
• For the crust: Grind oatmeal bars and almonds together using food processor or a mortar and pestle. Add melted butter and salt and press into bottom of a completely greased springform pan.
• Bake for 10 minutes at 325˚. Let cool. Mix sugar and flour together and sprinkle over top of crust. (This prevents crust from getting soggy)
• For the filling: Beat cream cheese, mascarpone cheese, ricotta cheese and sugar in a large bowl until smooth. Beat in lemon juice, vanilla and almond extract. Mix in eggs one at a time. Pour cheesecake mixture into the springform pan overtop of the crust layer.
• Fill your roasting pan with hot water, half way up the side of the springform pan. Check out the video below if you need a visual on how to prepare the water bath.

Cook time can vary depending on how watery the ricotta is. To reduce cook time, squeeze ricotta cheese using clean hands or cheese cloth to remove excess liquid.

Prep: 30 min. Bake: 1 hour + chilling

This rich dessert is sure to delight with its creamy filling, whipped topping and sweet caramel drizzle. It makes a fitting ending to a special meal. —Deanna Polito-Laughinghouse, Raleigh, North Carolina

Our editors and experts handpick every product we feature. We may earn a commission from your purchases.

• 3/4 cup graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons butter, melted
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 2 cartons (8 ounces each) Mascarpone cheese
• 1 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 4 eggs, room temperature, lightly beaten
• TOPPING:
• 1 carton frozen whipped topping, thawed
• 1 tablespoon caramel ice cream topping

Directions

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
• For filling, in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan.
• Bake until center is just set and top appears dull, 1 to 1-1/4 hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
• Refrigerate overnight. Remove sides of pan. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.

Nutrition Facts

1 piece: 339 calories, 26g fat (15g saturated fat), 121mg cholesterol, 160mg sodium, 21g carbohydrate (18g sugars, 0 fiber), 6g protein.

This incredibly creamy, decadent mascarpone cheesecake is a show-stopper your friends and family are sure to love. The mascarpone gives it a slightly different flavor than a traditional cream cheese-only cheesecake. Step-by-step photos teach you how to bake this mascarpone cheesecake.

My love for cheesecake runs deep so I had to take a whirl at swapping out the beautiful Italian sweet, soft cheese, mascarpone. For another cheesecake spin-off try my Basque cheesecake recipe next!

Let’s get to the recipe

For the crust, you can use a Graham Cracker Crust or Biscoff Crust, I used a Ginger Cookie crust and just swapped out biscoff cookies for ginger cookies. For the cheesecake batter you’ll need:

• Cream Cheese. You need to make sure the cream cheese is completely softened to room temperature so that it develops into a smooth cheesecake.
• Mascarpone Cheese. The mascarpone also needs to be completely softened to room temperature.
• Granulated Sugar. You’ll mix the sugar into the cream cheese before all of the other ingredients so it can blend into the batter and once baked you can’t taste the granules of sugar.
• Sour Cream. Adding a little bit of sour cream adds some moisture and tang to the cheesecake batter.
• Vanilla Bean Paste. You can use vanilla extract if you don’t have vanilla bean paste.
• Lemon Zest. I love adding a little lemon to the batter, it does not make the cheesecake taste super lemony just gives it a nice undertone.
• Large Eggs + 1 Large Egg Yolks. When you add the eggs you want to make sure you don’t over mix them in and create too much air in the batter. Too much air in the batter will cause cracks in the cheesecake. For the eggs to properly emulsify into the batter you want them at room temperature.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat oven to 350F/180C and grease a 9-inch springform pan then set aside. Prepare the crust according to the recipe’s instructions (you can use a Graham Cracker Crust or Biscoff Crust in the photos I used the Biscoff Cookie Crust recipe but used Ginger cookies instead of Biscoff). Bake for 5-8 minutes to set the crust. Let cool on a wire rack and reduce oven temperature to 325F/ 162C.

In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a hand-held electric mixer beat the cream cheese and mascarpone for 3 minutes at low speed. It should be smooth with no lumps.

Add the granulated sugar and beat for another 2 minutes on low speed.

Add the sour cream, vanilla beans, lemon zest, and vanilla extract- mixing until fully combined. Make sure to scrape the sides of the bowl with a rubber spatula to ensure everything is evenly combined.

Add in the eggs one at a time, mixing well after each addition.

You should have a creamy batter with no lumps.

Pour into prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. Creating a water bath this way prevents ANY water from getting in the cheesecake and you don’t have to wrap everything with foil.

Bake for 1 hour and 20 minutes to 1 hour and 35 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F- but be careful when you poke as if you are not covering the top in whipped cream you will see the mark.

Turn the oven off and open the door so it is cracked open, let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and cool on a wire rack for another hour. Then wrap the cheesecake with plastic wrap. Let chill in the fridge overnight or for at least 6 hours.

When ready to serve use a small angled spatula to gently loosen the cheesecake from the springform pan, if moving the cheesecake from the bottom of the pan to a serving plate then use the spatula to gently loosen the crust as well then use two large spatulas to move the cheesecake.

Serve with the desired topping. Store mascarpone cheesecake leftovers in the fridge for up to 5 days.

How to freeze

Cheesecake is a great candidate for freezing.

To freeze the whole cheesecake let it chill in the fridge overnight, as if you were serving it the next day, then wrap in plastic wrap twice, then foil. Freeze for up to 3 months. The multiple layers of wrapping protect it from drying out and freezer burn. To thaw the cheesecake place it in the fridge overnight.

You can also freeze cheesecake slices. To do this the cheesecake should have already chilled overnight, slice the cheesecake slices and wrap in plastic wrap twice then place in a freezer-safe bag and stash for up to three months. To thaw the slices you can let them sit at room temperature for about an hour, depending on how large the slices are, OR you can plan the night before and let them thaw in the fridge.

More mascarpone desserts

The most classic mascarpone dessert in my life is Tiramisu. In my recipe, I include a little treat in each layer too!

For breakfast check out my Pear French Toast Bake.

If you love chocolate then use this chocolate mascarpone frosting for your next cake, sooo creamy and delicious!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Recipe Card

• Preheat the oven to 350F/180C and grease a 9-inch springform pan then set aside.
• Prepare the crust according to recipe instructions and bake for 5-8 minutes to set the crust. Let cool on a wire rack and reduce oven temperature to 325F/ 162C.

• In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a hand-held electric mixer beat the cream cheese and mascarpone for 3 minutes at low speed. It should be smooth with no lumps. Add the granulated sugar and beat for another 2 minutes on low speed. Add the sour cream, vanilla beans, lemon zest, and vanilla extract- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.
• Add in the eggs one at a time, mixing well after each addition. You should have a creamy batter with no lumps. Pour into prepared pan. Place a 9-inch springform pan in a 10-inch cake pan- place the cake pan in the roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don’t have to wrap everything with foil.
• Bake for 1 hour and 20 minutes to 1 hour and 35 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F- but be careful when you poke as if you are not covering the top in whipped cream you will see the mark.
• Turn the oven off and open the door so it is cracked open, let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and cool on a wire rack for another hour. Then wrap the cheesecake with plastic wrap. Let chill in the fridge overnight or for at least 6 hours.
• When ready to serve use a small angled spatula to gently loosen the cheesecake from the springform pan, if moving the cheesecake from the bottom of the pan to a serving plate then use the spatula to gently loosen the crust as well then use two large spatulas to move the cheesecake. Serve with the desired topping. Store leftovers in the fridge for up to 5 days.

cheesecake with mascarpone, cream cheese and mascarpone cheesecake

You may also like

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.

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!

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!

If you’re on the hunt for the richest, creamiest cheesecake, you NEED this mascarpone cheesecake in your life!

It has equal parts cream cheese and mascarpone filling, a Biscoff cookie crust, and a delicious caramel drizzle that is melt-in-your-mouth delicious.

The beloved Italian cheese, mascarpone, is the special secret ingredient to this decadent cheesecake recipe.

With its creamy filling, sweet caramel glaze, and crunchy Biscoff cookie topping, our mascarpone cheesecake was destined to be the star at special occasions like dinner parties, potlucks, and holiday celebrations.

Cheesecake is kind of a big deal on the Cheese Knees. We have a guide on how to make cheesecake and other fun cheesecake flavors like pumpkin cheesecake, triple chocolate cheesecake, and caramel apple cheesecake.

• Super rich and creamy mascarpone texture.
• Delicious flavor made even better with a homemade Biscoff crust.
• Topped with caramel and crunchy Biscoff cookies.
• Serves a crowd — this recipe makes 8-10 slices.

Mascarpone Cheesecake Ingredients

• Biscoff cookie crumbs: The cinnamon, ginger, and soft caramel flavors of these buttery cookies add a decadent crunch and taste amazing with cheesecake!
• Granulated sugar: A little sugar goes a long way toward the perfect level of sweetness in this crust.
• Unsalted butter: Butter holds the crust together and ensures it isn’t too crumbly when sliced. Don’t skip the butter!
• Honey: Honey will also help bind the crust together and add great flavor.

• Mascarpone cheese: Mascarpone takes the richness and creaminess of cheesecake to a whole new level! Make your own mascarpone to jazz this recipe up.
• Cream cheese: Make sure to buy full-fat cream cheese and bring it to room temperature to avoid any lumps in your cheesecake filling.
• Granulated sugar: White sugar is best in this recipe, and we don’t recommend swapping it for anything else.
• Vanilla extract: Vanilla enhances the tang of the cream cheese and the sweetness of the caramel.
• Eggs: Eggs are used as a bind for cheesecake, giving it its classic creamy texture. They are essential, so don’t swap them or leave them out.

• Sweetened condensed milk: You’ll cook this down to make a decadent caramel.
• Crushed Biscoff cookies: Just like the crust, you’ll be topping your mascarpone cheesecake with crushed Biscoff cookies.

Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to softening cream cheese the perfect amount for baking and cooking.

How to Make Mascarpone Cheesecake

Preheat the oven to 350°F. Grease a 9-inch springform pan and place it on top of tin foil. Set aside.

Add the Biscoff cookie crumbs, sugar, melted butter, and honey to a medium-sized bowl. Mix until the crumbs become a wet sand consistency and can lump together.

Transfer the cookie mixture to the springform pan, pressing firmly into the bottom and pushing up the sides to form a ¼-inch high border.

Bake for 10 minutes. Then, remove from the oven and cool for 30 minutes.

Preheat the oven to 325°F. In a large bowl (or bowl of a stand mixer using a paddle attachment), beat the mascarpone, cream cheese, and sugar on medium speed for 1 minute or until smooth.

Add in the vanilla and mix once more. Then add the eggs, mixing one at a time until combined.

Pour the cheesecake filling on top of the cooled crust and place it on a sided baking sheet pan. Place the baking sheet on the middle rack in the oven and pour 1-inch of hot water into it.

Bake your mascarpone cheesecake for 55-60 minutes or until the edges are set and golden brown. Then turn off the oven, crack the door, and let it cook for about 1 hour.Once cooled, transfer it to the fridge and allow it to cool for at least 6 hours. Cool overnight if possible for best results.

Take the wrapper off of the can of sweetened condensed milk. Place the can into a large pot, covering it with water. Bring to a boil, and then reduce to a simmer for 3 hours.

Remove the can from the water and allow it to cool for 2-3 hours. Once cooled, take the lid off the can and stir until creamy.

Top cheesecake with the caramel sauce and remaining crushed Biscoff cookies. Slice & enjoy!

Top Tips for Perfect Cheesecake

• Don’t Over-Mix: a good rule of thumb when it comes to baking, in general, is not to over-mix, especially overbeat the eggs. This can cause cracking in your cheesecake.
• Room Temperature Ingredients: Be sure your cream cheese and eggs are at room temperature to avoid any lumps when you mix the filling.
• Slowly Cool: you’ll notice we are taking precautions to slowly cool the cheesecake. Instead of immediately removing the cheesecake from the oven, crack the door open and let it continue to cook for 60 minutes before removing it.

What is mascarpone?

Mascarpone is an Italian cheese made from heavy cream and citric acid. It typically contains between 60 and 75 percent of fat, giving it a silky texture that is easy to spread. Mascarpone tastes similar to cream cheese, creme fraiche, clotted cream, or ricotta cheese but has a bit more sweetness and acidity, making it delicious in sweet and savory dishes.

What is the difference between mascarpone and cream cheese?

The main difference between mascarpone and cream cheese is that mascarpone has a higher fat content as it’s made from heavy cream, while cream cheese is made from whole milk. Cream cheese also has a more acidic, sour flavor, while mascarpone is richer and sweeter.

Does mascarpone cheesecake taste better?

This is totally subjective, but if you enjoy a richer, creamier, and more decadent cheesecake, mascarpone will make this delicious dessert taste even better!

Store cheesecake in an airtight container (or covered) in the refrigerator for up to 3-5 days.

Freezing a cheesecake is very simple! If you’d like to freeze your mascarpone cheesecake for later, let the cheesecake cool completely in a spring-form pan. Then, wrap the cheesecake (and springform pan) in plastic wrap and place it in the freezer for up to 3 months.

Biscoff Crust

• can sweetened condensed milk
• crushed Biscoff cookies

• Preheat the oven to 350℉. Place a 9-inch greased springform pan on top of tin foil and wrap the bottom securely so no liquid can get through the tin foil seal. Set aside.
• Add the Biscoff cookie crumbs, sugar, melted butter, and honey into a medium-sized bowl. Mix until the crumbs become a wet sand consistency and can clump together.
• Transfer the cookie mixture to the springform pan. Press firmly into the bottom of the pan, pushing up the sides to form a ¼-inch high border. Bake for 10 minutes. Remove from the oven and allow to cool for 30 minutes.

• Preheat the oven to 325℉. While the crust is cooling, prepare the filling.
• Mix in the eggs one at a time on low speed until well combined.
• Once cooled, transfer to the fridge and allow to cool for at least 6 hours (preferably overnight).

• Take the wrapper off of the can of sweetened condensed milk. Place the can into a large pot and cover it with water (at least 4 inches higher than the top of the can). Bring to a boil, and then reduce to a simmer. Simmer for 3 hours.
• Remove the can from the water and cool for 2-3 hours.
• Take the lid off of the can and stir until creamy. It should be a dark golden brown color.
• Top cheesecake with caramel sauce and remaining crushed Biscoff cookies.

• To make the Biscoff cookie crumbs, you can put them in a food processor and pulse a few times until they are panko bread crumb size, or you can put them into a food storage bag and take a few wacks with a rolling pin.
• Skip making the caramel sauce and use what’s already made from the store.
• You can substitute graham crackers for the Biscoff cookies. Equal parts subbed for the crust. However, for the topping, only top when ready to serve. Graham crackers will become soft if put on top ahead of time.
• It is important to make sure there is enough water at the top of the can of sweetened condensed milk. During the boiling and simmering process, water will cook off. This can result in an ombre caramel can with the top not cooking as long as needed.

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.

Natasha Kravchuk

Desserts don’t get much easier than this No Bake Mascarpone Cheesecake. You only need 6 ingredients and 15 minutes to make this easy cheesecake. The hardest thing about it is waiting for it to chill and deciding what to put on top!

Looking for a dessert that is fancy enough for company but easy enough to make on a weeknight? Your search is over with this No Bake Mascarpone Cheesecake. One bite of this decadent dessert, and you will see why it has been a family favorite for years.

Made in just one bowl, it’s creamy, rich, and not too sweet. The best part is it uses a handful of easy-to-find ingredients and takes minutes to put together, no oven required.

✔︎ It’s fast. You usually have to wait for cream cheese to come to room temperature when making a regular cheesecake. Not here! You can use cold mascarpone cheese straight from the fridge so you don’t need to plan ahead when you are making this easy dessert.

✔︎ It’s easy to customize. The sky is the limit with the toppings making it easy to pair with any menu. It even tastes delicious plain! Fruit, chocolate, or caramel are all tasty options.

✔︎ The ingredient list is short. You only need one bowl and 4 ingredients to make the filling. No long intricate ingredient list here.

You can everything you need for this Mascarpone Cheesecake in one trip to the grocery store.

Cookies: Chocolate sandwich cookies make a great base for the crust but you can also use a box of chocolate cookie crumbs from the grocery store.

Butter: Both unsalted and salted work in this recipe. Use whatever you have.

Mascarpone Cheese:  Mascarpone cheese is a must for this recipe. This Italian “cream cheese” is in the refrigerated section of the grocery store or in the specialty cheese section.

Heavy Whipping Cream: The heavy cream gives this dessert its fluff and cannot be substituted with the same results.

You need a food processor and a hand mixer to make this easy Mascarpone Cheesecake.

1) Add the cookies to the bowl of a food processor and pulse until the fine crumbs form and all of the big chunks are gone.

2) Add melted butter and pulse until the mixture is well combined.

3) Pour the mixture into a springform pan and press the mixture down firmly. Freeze while you are making the filling.

4) Place the mascarpone cheese and powdered sugar in a medium bowl and mix until creamy.

5) Add whipping cream and vanilla.

6) Beat until stiff peaks form.

7) Spoon filling over prepared crust and smooth with an offset spatula. Chill for at least 2 hours.

How do you pronouce mascarpone and what is it?

Mascarpone (maa-skaar-pow-nay) cheese is Italy’s answer to cream cheese. It’s higher in fat because it is made with whole-fat cream and then has an acid such as lemon juice or vinegar added to it. The result is a rich, creamy cheese that is softer in texture and tangier in flavor.

Can I replace mascarpone with cream cheese?

You can swap cream cheese and mascarpone in a 1:1 ratio, but I do recommend mixing softened cream cheese with a little whipping cream to get a similar creamy texture to mascarpone.

Can you make this no-bake cheesecake ahead of time?

Yes, you can make this up to one day in advance. The crust tends to get soggy after a few days so it’s best eaten within 2 days.

✘ Mascarpone is a richer, creamier cheese so it doesn’t set as firmly as a cream cheese cheesecake. Chill cheesecake for several hours or overnight and then freeze for 30 minutes before slicing for clean cuts.

✘ Keep whipping cream chilled until ready to whip. This allows you to get stiffer peaks faster. I also recommend that you use a chilled bowl and chilled beaters.

✘ Don’t overwhip the mascarpone and whipping cream otherwise it gets a grainy texture.

✘ Use an offset spatula to get a smooth top.

Substitutions and Shortcuts

▶︎ Buy chocolate cookie crumbs in a box rather than crushing your own cookies. You can also use a graham cracker crust or a Biscoff cookie crust.

▶︎ Use a tart pan instead of a cheesecake pan for a different look or use individual tart pans for an easy pre-portioned dessert for a group.

▶︎ Top with crushed cookies, cherries, hot fudge, salted caramel sauce, or enjoy it plain.

More Easy Desserts

We love easy dessert recipes! Check out this No Bake Chocolate Lasagna and our other reader-favorite dessert recipes!

Did you make this recipe? We’d love to hear your thoughts!

Please rate the recipe and leave a comment below. Your feedback helps us and your fellow readers!

Garnish With Lemon

This creamy, no bake mascarpone cheesecake is ready to eat in just a few hours.

• Place 18 chocolate sandwich cookies into a food processor and pulse until they are fine crumbs.18 chocolate sandwich cookies
• Add the melted butter and process until fully combined.4 tablespoons melted butter
• Place chocolate crumb mixture in the bottom of a springform pan and press mixture down firmly. Freeze while you are making the filling.

For the filling

• Mix the mascarpone cheese and powdered sugar until smooth and creamy.16 ounces mascarpone cheese, ⅔ cup powdered sugar
• Add whipping cream and vanilla and beat until stiff peaks form. Be careful to not overmix or filling will become grainy.1 cup whipping cream, 1 teaspoon vanilla
• Scoop filling onto prepared crust and smooth out with an offset spreader. Chill for at least 2 hours or overnight.
• Transfer cheesecake from refrigerator to freezer 30 minutes before serving to “set” the filling and ensure clean cuts.

Mascarpone Cheese: Mascarpone cheese is a must for this recipe. This Italian “cream cheese” is in the refrigerated section of the grocery store or in the specialty cheese section.

This cheesecake is best when it is consumed in 2 days otherwise the crust starts to get soggy.

✘ Keep whipping cream chilled until ready to whip. This allows you to get stiffer peaks faster. I also recommend that you use a chilled bowl and chilled beaters. Don’t overwhip the mascarpone and whipping cream otherwise it gets a grainy texture.

Nutrition info not guaranteed to be accurate.

Hi, I’m Lisa! Looking for the party? It’s probably at my house. Nothing brings me more joy than sharing good food with friends and family. That and a seriously good cocktail.