Creamy No-Bake Cheesecake with Mascarpone
This No-Bake Cheesecake is an easy, no-oven-needed dessert with a rich, creamy filling and a perfectly sweet graham cracker crust. The mascarpone adds a buttery richness, while the cream cheese keeps that classic tang. I enjoyed making and eating this cheesecake and I hope you do too!
Servings: 10 servings
Calories: 612kcal
Equipment
- Electric Handheld Mixer
- Food Processor
- Offset Spatula
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.
Notes
Room Temperature Cream Cheese: It's important that the cream cheese is properly softened to avoid lumps in the filling. If you're short on time, cut the cream cheese into small cubes to help it soften more quickly.
Don't Overbeat: Watch the filling carefully as you mix in the heavy cream. Overbeating can cause the mixture to become too thick or grainy. If this happens, gently fold in an additional 1/4 cup of heavy cream by hand.
Make Ahead: This cheesecake actually improves after sitting overnight, making it perfect for entertaining. The flavors meld together and the texture becomes perfectly creamy.
Slicing the Cheesecake: For the cleanest slices, chill your knife in the freezer for a few minutes before cutting.
Mascarpone: The mascarpone adds richness and a subtle tang that complements the cream cheese beautifully. If you can't find mascarpone you can use 24 ounces of cream cheese.
Food Processor: If you don't have a food processor, place the graham crackers in a sealed plastic bag and crush them with a rolling pin until fine.
Nutrition
Calories: 612kcal | Carbohydrates: 61g | Protein: 3g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 181mg | Potassium: 68mg | Fiber: 0.1g | Sugar: 58g | Vitamin A: 1135IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 0.2mg