This easy, no-bake cheesecake is perfect for anyone who wants a rich, creamy, failproof cheesecake. It's made with cream cheese, buttery mascarpone, heavy cream, and a little lemon juice. The combination of these ingredients produces a silky, smooth cheesecake with the right amount of tanginess and sweetness.
I’ve been wanting to share more cheesecake recipes on my blog for a while, and I decided to start with this no-bake version. While I already have a no-bake apricot cheesecake, I wanted something more classic, something that would serve as the perfect jumping-off point for different flavors. After a few rounds of testing, I finally got the filling I wanted - tangy, creamy, rich, and it made my mouth sing.
Why This No-Bake Cheesecake Stands Out
- Cream Cheese + Mascarpone: While cream cheese is the classic base for most cheesecakes, the addition of mascarpone adds a buttery, creamy richness to the cheesecake, while still allowing the tanginess of the cream cheese to come through. It's the perfect balance of creamy and tangy
- Reduced Sugar: Most recipes with this amount of cream cheese use more sugar, but I discovered during testing that reducing the sugar allows the tanginess of the cream cheese and the richness of the mascarpone to shine through.
- Wonderful Flavor: The lemon juice adds a little tartness, offering a nice contrast to the sweetness of the graham cracker crust, and the vanilla adds an all-natural sweetness. But be careful not to add too much vanilla, otherwise it will overwhelm the other flavors.
Of course, it's incredibly easy to make. As a matter of fact, it takes longer to pack the graham cracker crust into the springform pan than it does to whip up the creamy, rich filling.
A Few Simple Tips for Perfect Results
- Room Temperature Cream Cheese: For a smooth, let your cream cheese sit at room temperature for about 45 minutes before mixing. It should still be cool to the touch. This ensures the cheese is soft enough to combine easily without leaving lumps. I tested the recipe with cream cheese straight from the fridge, and while it did work, I was on the verge of overmixing the mascarpone, which would have left a grainy texture.🙁
- Cold Mascarpone: Mascarpone cheese should be cold straight from the fridge when mixed with the cream cheese. If it’s at room temperature, it may curdle quickly and ruin the texture of the filling.
- No Whipping Heavy Cream Separately: Unlike many recipes, I don’t whip the heavy cream before adding it to the mixture. I’ve found that adding it directly into the cream cheese-mascarpone mixture and whipping it in for about a minute creates the best, light, and fluffy texture.
No Bake Cheesecake Ingredients
- Cream Cheese: Clearly the star of the show, but here are a few tips. First, use Philadelphia Brand Cream Cheese. It has the perfect amount of tanginess, creaminess, and moisture. Do not use whipped cream cheese; you won't get the same thick filling, and it might end up a little runny. And while I am a big Trader Joe's fan, do not use their cream cheese. It doesn't have the same tanginess or moisture, and I discovered when testing other recipes that it curdles more easily.
- Mascarpone: My recommended brand is Belgoiosio. It's creamy, buttery, and it just tastes luxurious. Again, love Trader Joe's but don't use their brand. You may be tempted because it's cheaper, it has a different texture and it will curdle in a heartbeat.
- Graham Cracker Crust: I use Honey Maid Graham Crackers for the crust. However, the next time you make this recipe, feel free to experiment with other cookies or crackers, like a lemon or a ginger cookie. You may need to adjust the sugar, because the amount in this recipe is based on the sweetness of graham crackers.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Easy No-Bake Cheesecake
Step 1: Process the graham crackers in a food processor with the sugar. Combine with the melted butter.
Step 2: Press the graham cracker crumbs into the bottom and side of the pan.
Step 3: Beat the cream cheese, mascarpone, and sugar together until creamy.
Step 4: Add the heavy cream, lemon juice, and vanilla extract.
Step 5: Beat the mixture until creamy and the beaters leave clear marks in the cream cheese mixture.
Step 6: Fill the graham cracker crust with the cheesecake filling. Smooth the top with an offset spatula. Chill the cheesecake for at least 6 hours or overnight.
Step 7: Chill the cheesecake in the refrigerator overnight.
Cheesecake Variations
I don't have any variations on this cheesecake yet, but I will. If you want to find out about new variations on this oh-so-delicious cheesecake, sign up for my email list, and you'll get notified as soon as it's posted.
What to Serve with the Cheesecake
Topped the cheesecake with whipped cream and serve it with blueberry compote, strawberry sauce, or roasted strawberries.
Only take the cheesecake out of the refrigerator when you're ready to serve it. Without the whipped cream, it can sit at room temperature for about an hour.
Did you make this cheesecake? If so, please leave a rating and a comment below.
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Creamy No-Bake Cheesecake with Mascarpone
Equipment
- Electric Handheld Mixer
Ingredients
Graham Cracker Crust
- 8 tablespoons (113 grams) unsalted butter melted
- 16 whole (245 grams) graham crackers
- 1/4 cup (50 grams) light brown sugar
- 1/4 teaspoon kosher salt
Cheesecake Filling
- 16 ounces (454 grams) cream cheese
- 8 ounces (227 grams) mascarpone cheese cold
- 3/4 cup (150 grams) granulated sugar
- 3 tablespoons (45 ml) fresh lemon juice
- 1-1/2 teaspoons pure vanilla extract
- 1 cup (240 ml) heavy cream cold
Whipped Cream Topping
- 1-1/2 cups (360 ml) heavy cream cold
- 3 tablespoons (22 grams) powdered sugar
Instructions
Make the Graham Cracker Crust
- Melt 8 tablespoons of butter on low heat in a small saucepan.
- Place the graham crackers, brown sugar, and salt in a food processor. Process until the mixture forms fine, even crumbs. Transfer the mixture to a large mixing bowl and add the melted butter. Stir until the crumbs are evenly moistened and hold together when pressed.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even layer and really back it in. Press the mixture up the sides of the pan about 2 inches high, creating a sturdy border for the filling.
- Place the prepared crust in the freezer for 1 hour to set completely.
Make the Cheesecake Filling
- Remove the cream cheese from the refrigerator and let it sit at room temperature for 1 hour. The cream cheese should be soft but still slightly cool to the touch.
- Using an electric hand mixer, beat the cream cheese, mascarpone, granulated sugar, and lemon juice on medium speed until the mixture is creamy and well combined, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and heavy cream to the mixture. Mix on medium-low speed until the cream is well incorporated and the filling looks soft and creamy. The beaters should leave visible tracks in the mixture, about 90 seconds. Be careful not to overbeat the mixture.
Assemble the Cheesecake
- Remove the prepared crust from the freezer. Pour the cheesecake filling into the graham cracker crust. Use an offset spatula to smooth the top, creating an even surface.
- Cover the cheesecake tightly with plastic wrap, making sure the plastic doesn't touch the surface of the filling. Refrigerate overnight or for at least 8 hours until the cheesecake is completely set.
Remove the Cheesecake from the Pan
- To remove the cheesecake from the pan, run the tip of a thin knife or offset spatula around the upper edges of the cheesecake to loosen it from the sides of the springform pan. Remove the sides of the pan.
Make the Whipped Cream Topping
- If using the whipped cream topping, place the heavy cream and powdered sugar in a mixing bowl. Beat with an electric mixer on medium speed until soft peaks form. Be careful not to overwhip.
- Dollop or pipe the whipped cream decoratively on top of the chilled cheesecake just before serving.
Serving the Cheesecake
- Use a sharp knife dipped in warm water and wiped clean between cuts to slice neat portions.
Storing the Cheesecake
- The cheesecake should be stored in the refrigerator until ready to serve it. Without the whipped cream topping it can sit at room temperature for 1 hour.The cheesecake can be stored covered in the refrigerator for up to 5 days.
Marina says
Excellent! So easy to follow. Tastes amazing!
Thank you!
Sarah says
I followed the recipe to a T and it's not super thick. I feel like when I cut it it's going to just be a blob on the plate. Not sure what happened?!
Cheryl Norris says
Hi Sarah
The filling should have a fluffy texture, but will hold it's shape once it has chilled in the refrigerator. Please let me know how it turned out. If it's not holding its shape I would love to troubleshoot it with you.
Rootie says
🤨not sure what i did wrong, but followed recipe to a “T” and ended up with a filling that tasted sour, not tart. Now I’m afraid to serve it at my dinner tonight because I don’t think people will like the sour taste. Too late to remake; will have to go buy something.
R
Cheryl Norris says
Hi Rootie
I'm so sorry this happened, especially right before a dinner party. I'm glad you reached out. I know your dinner party has passed but I'd like to troubleshoot this issue with you to figure out what went wrong, if you're interested. I have a few questions. What brands did you use for the cream cheese and mascarpone? Were the lemons particularly sour or tart?
rootie says
how nice of you to reply so quickly!! I used Costco brand cream cheese (have made cheesecake with it several times & always came out great) Mascarpone is BelGioioso, (made for tiramisu desserts) and lemon juice, not fresh lemons, so, medium tart, not sour (hubby uses it on fish & in salads).
Does that help? Sure do appreciate your response to help me for next time I do this recipe as the “no bake” really appeals to
me!!
Rootie
Rootie says
how nice of you to reach out to help! I used Costco cream cheese (have made cheesecake with it before with great results & flavor) and Belgoiosio mascarpone. I used bottled lemon juice same as I’ve used with cheesecake recipes before, not sour, just tart. I’m grateful for your help & willingness to critique my methods!!
Rootie
Cheryl Norris says
Hi Rootie
Thank you for the info. The bottled lemon juice is the culprit. Bottled lemon juice has a higher acidity than fresh lemon juice to ensure shelf stability. Another baker I follow online says to use bottled lemon juice when canning large batches of jam for food safety reasons because the acidity is guaranteed versus fresh lemons where it can vary. It works in your baked cheesecake the volatile compounds that cause that sourness bake off giving you a delicious cheesecake. Thanking for writing and letting me know you had this issue. Do you have any other questions? Does this explanation make sense to you?
rootie says
that’s the “AHA!!” I was looking for😁
I will try again next time I pick up lemons at the grocery. Thanks so much for taking the time to help me get to the bottom of a self-created problem!!
All the best,
Rootie