No-Bake Mascarpone Cheesecake

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This no-bake mascarpone cheesecake is what I like to make when I want to bake something without even turning on the oven.

Prep Time20

Cook Time10

Chill Time4

Total Time4 30

Course: Dessert

Cuisine: American, Italian

Servings:

Calories: 605kcal

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.

No baking required. Chill for at least 4 hours until fully set.

Ultra creamy and silky with a buttery crust and a bright, glossy blueberry topping.

I love serving this straight from the fridge with extra blueberries on top.