This no-bake mascarpone cheesecake is what I like to make when I want to bake something without even turning on the oven. The mascarpone gives the filling an incredibly silky texture, and the blueberry topping makes it so much better.
If you love creamy desserts, you might also enjoy my no-bake pistachio cheesecake. But this no bake cheesecake recipe has a lighter feel and is one of my favorite make-ahead desserts for spring and summer.
Video Instructions
Try This Creamy Mascarpone Cheesecake
I love serving this cake when I have guests because it is always a winner, and most of the work is done ahead of time.
Once it’s chilled and topped with that glossy blueberry compote, it looks like something you’d find in a bakery case. No one would guess that it is a no bake dessert!
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Why You’ll Love It
- No oven needed: Who doesn’t love any type of dessert that does not even require turning on the oven?
- Perfect Texture: The filling is smooth, creamy, and almost mousse-like because of the mascarpone and whipped cream.
- Beautiful presentation: That glossy blueberry topping makes it look far more appealing visually, and tastes just like it too!
- Perfect make-ahead dessert friendly: I actually think it tastes better after being left in the refrigerator overnight.
Ingredients
- Mascarpone cheese: This is what makes the filling so silky. It gives the cheesecake a softer, richer texture than cream cheese alone would do.
- Cream cheese: This adds structure and a slight tangy taste, balancing out the richness.
- Heavy cream: Whipped and folded in makes the filling light and airy.
- Blueberries: Fresh or frozen, both can work. I use whatever I have available at the time.
- Graham cracker crumbs: The buttery crust adds a nice crunch and gives a different taste in this easy recipe altogether.
How to Make No-Bake Mascarpone Cheesecake
1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into the bottom of a 9-inch (23 cm) springform pan to form an even crust (you can use a rolling pin to press it in more firmly). Refrigerate while preparing the filling.
Tip: Make sure you place the Graham crackers in a food processor to get the fine crumbs you would need for this crust.
2. In a large mixing bowl, beat cream cheese, mascarpone, and powdered sugar until smooth and creamy (make sure there are no lumps). Mix in vanilla extract and lemon juice.
3. In a separate bowl, whip cold heavy cream until soft peaks form.
4. Gently fold the whipped cream into the mascarpone and cream cheese mixture until smooth and fluffy.
5. Spread the mascarpone filling evenly over the chilled crust and smooth the top with a rubber spatula. Refrigerate for at least 4 hours until fully set.
6. In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries begin to release their juices.
7. In a small bowl or dish, mix cornstarch and water to make a slurry.
8. Stir into the berries and cook 2 - 3 minutes until the compote thickens and becomes glossy.
9. Let the compote cool completely, then spoon it over the chilled cheesecake before serving. Add some decorations, such as fresh berries and edible flowers, for a good visual appeal.
Recipe Tips
- I always let the cream cheese soften to room temperature before mixing. It makes the filling much smoother and easier to work with.
- Be gentle when folding in the whipped cream, so you keep that airy texture.
- Let the cheesecake cool completely before slicing.
- The blueberry topping needs to cool completely before going on top, otherwise it can soften the cheesecake.
What Can You Serve With This?
- Coffee
- Tea
- Fresh berries
- Whipped cream
- Lemon zest
FAQs
Absolutely. I’ve made this with raspberries, mixed berries, or strawberries, and they all work well.
Yes, and I highly recommend it. It sets better, and the flavor improves after a night in the fridge.
Yes, but I freeze it without the topping. Then I add the blueberry compote after thawing for the freshest result.
Recipe
No-Bake Mascarpone Cheesecake
Ingredients
For the Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoon unsalted butter, melted
For the Mascarpone Cheesecake Filling
- 8 oz cream cheese, softened
- 8 oz mascarpone cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy cream, cold
For the Blueberry Topping
- 2 cups fresh or frozen blueberries
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoon water
Instructions
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into the bottom of a 9-inch (23 cm) springform pan to form an even crust (you can use a rolling pin to press it in more firmly). Refrigerate while preparing the filling.
- In a large mixing bowl, beat cream cheese, mascarpone, and powdered sugar until smooth and creamy (make sure there are no lumps). Mix in vanilla extract and lemon juice.
- In a separate bowl, whip cold heavy cream until soft peaks form.
- Gently fold the whipped cream into the mascarpone and cream cheese mixture until smooth and fluffy.
- Spread the mascarpone filling evenly over the chilled crust and smooth the top with a rubber spatula. Refrigerate for at least 4 hours until fully set.
- In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries begin to release their juices.
- In a small bowl or dish, mix cornstarch and water to make a slurry.
- Stir into the berries and cook 2 - 3 minutes until the compote thickens and becomes glossy.
- Let the compote cool completely, then spoon it over the chilled cheesecake before serving. Add some decorations, such as fresh berries and edible flowers, for a good visual appeal.
Notes
Cooking Time and Temperature
No baking required. Chill for at least 4 hours until fully set.Taste & Texture
Ultra creamy and silky with a buttery crust and a bright, glossy blueberry topping.Storage, Freezing & Reheating
- Fridge: Store up to 4 days.
- Freezer: Up to 2 months without topping.
- Best Served: Well chilled.
Serving Recommendations
I love serving this straight from the fridge with extra blueberries on top.Recipe Variations and Substitutions
- Use raspberries or strawberries instead of blueberries.
- Swap graham crackers for digestive biscuits or vanilla wafers.
- Add a little lemon zest or lemon juice to the filling.
Proper Storage Tips
- Keep refrigerated.
- Store covered to prevent drying.
- Add topping just before serving if freezing.
Pro Tips
- Use softened cream cheese.
- Cool the topping completely.
- Chill overnight for the best texture.
Video
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