No Bake Cheesecake with Mascarpone Cheese

An overhead shot of a white cheesecake topped with sliced strawberries, three slices have been cut.

5 from 14 votes

No Bake Cheesecake with Mascarpone Cheese

My simple no bake cheesecake has a mascarpone filling and graham cracker crust. Made in a 9” spring-form pan, this cheesecake takes just 15 minutes of prep and chills overnight until it’s perfectly smoot.

Prep Time15

Chill Time12

Total Time12 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 427kcal

Author: Ella Gilbert

Equipment

9" springform pan

Ingredients

Cheesecake Crust

1 ¾ cup graham cracker crumbs or digestive biscuits
1 stick unsalted butter melted

Cheesecake

2 cups heavy cream cold
16 oz mascarpone room temperature
2 teaspoon vanilla extract
1 cup confectioners' sugar sifted
2 tablespoon lemon juice
zest of a lemon

Metric - US Customary

Instructions

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.
1 ¾ cup graham cracker crumbs, 1 stick unsalted butter
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 whisk attachment or using a hand held electric mixer, whisk the cold heavy cream for about 5 minutes until you have stiff peaks. Set aside.
2 cups heavy cream
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.
16 oz mascarpone
Add in your sifted confectioners' sugar, vanilla extract, lemon zest and lemon juice. Beat on medium-high until incorporated and smooth.
2 tsp vanilla extract, 1 cup confectioners' sugar, 2 tbsp lemon juice, zest of a lemon
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!

Notes

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.

Nutrition