No Bake Cheesecake with Mascarpone

Impress your guests with the easy recipe for this no bake cheesecake with mascarpone. Neither the Biscoff cookie crust nor the filling requires any bake time. It's as decadent as a pretty layer cake, but you can make it in less than 30 minutes. Just give this cheesecake a few hours to firm up in the refrigerator. With a creamy and decadent filling that's flavored with rich mascarpone cheese, this treat is the perfect way to indulge your sweet tooth and wow guests for a special occasion.

If you haven't used mascarpone in desserts, get excited! This Italian cream cheese has a really smooth, luxurious texture.

It's my go-to ingredient when I want something that seems fancy but is actually quite easy to use.

I use it in this chocolate mascarpone mousse and these mascarpone cookies with pumpkin. It also brings a light and fluffy texture to this mango mousse cake recipe.

If you're more familiar with American cream cheese and want to stick to that, try my:

• Old fashioned carrot cake recipe with pineapple
• Mini carrot cakes
• Blueberry cream cheese frosting
• Raspberry cream cheese frosting

Jump to:

• 📋 Ingredients for this Mascarpone Cheesecake Recipe
• 📖 Step-by-Step Instructions for the Crust
• 💡 Tip for Working with Mascarpone
• 📝 Step-by-Step Instructions for the Cheesecake Filling
• ❓FAQ and Troubleshooting
• ⭐️ More Tips for a Successful No Bake Cheesecake with Mascarpone
• More Dessert Ideas
• No Bake Cheesecake with Mascarpone

📋 Ingredients for this Mascarpone Cheesecake Recipe

The full list of ingredients is in the recipe card below. Here are some highlights:

• Mascarpone - This Italian cream cheese is high-fat, with a smooth, creamy texture. It's somewhat similar to American cream cheese but noticeably softer and less tangy. While it's a key ingredient in this cheesecake recipe, mascarpone is interesting in that it can play a role in both sweet and savory dishes. It's perhaps best known for being the creamy indulgence you find in classic tiramisu recipes. I have used both the Trader Joe's brand of mascarpone as well as what Belgioioso makes.
• Heavy whipping cream - Some no-bake cheesecakes rely on gelatin to thicken the filling and help it set up. Instead, this recipe uses whipped cream. When beaten so that stiff peaks form, this ingredient adds volume and airiness to the filling. It also makes the cheesecake more firm as it chills in the refrigerator.
• Biscoff cookie crumbs - Well-known as a sweet treat to enjoy during a flight, Biscoff cookies have a distinctive flavor, thanks to the unique blend of cinnamon and other spices in them. The crumbs create the crust of this cheesecake because when combined with melted butter, they form a sturdy base to hold the filling. I provide steps for grinding up the cookies, which is a super easy process. However, in researching this recipe, I learned that Biscoff cookie crumbs are so popular in recipes like this that the brand has started selling pre-made Biscoff cookie crusts for convenience!
• Lemon juice - Adding lemon juice to the filling is key. It gives a slight tanginess that pairs well with the sweetness of the filling and crust.

📖 Step-by-Step Instructions for the Crust

Process the crust ingredients. In a food processor, combine the Biscoff cookies, brown sugar, salt, and melted butter. Pulse until the mixture is finely ground and resembles wet sand.

Tip: If your processor is small, work in two batches.

Prepare the pan. Line the bottom of a 9-inch springform pan with a round of parchment paper for easy release. You'll want it to have slight overhang for easier removal later.

Press the crumbs. Pour the crumb mixture into the pan and press it evenly across the bottom and slightly up the sides. Use the bottom of a rounded glass to help spread and compact the crumbs.

Chill the crust. Place the pan in the refrigerator or freezer to firm up while you make the filling.

📝 Step-by-Step Instructions for the Cheesecake Filling

Prepare the bowl. Retrieve your chilled mixer bowl from the refrigerator, or empty out the ice and dry the bowl completely.

Beat mascarpone mixture. Add the cold mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract to the bowl. Beat on low speed for 1 minute to incorporate, then increase to medium-high speed for 2 minutes.

Add lemon juice. Pour in the lemon juice and beat on medium-high speed for another 30 seconds.

Fill the crust. Spread the cheesecake filling evenly into the prepared crust, smoothing the top with a spatula.

Chill to set. Cover the top with plastic wrap (this is to keep your cheesecake from picking up other odors in your refrigerator), and refrigerate for at least 4 hours, or until firm. The filling will already be somewhat thick when spread, but resting time in the fridge helps it set fully and deepen in flavor. For best results, chill overnight.

Release and garnish. Once set, remove the cheesecake from the refrigerator and release it from the springform pan. Garnish with cocoa powder, spices, fresh fruit, whipped cream, or cookie crumbs if desired.

❓FAQ and Troubleshooting

⭐️ More Tips for a Successful No Bake Cheesecake with Mascarpone

• Use a springform pan: This kind of pan allows you to easily remove the cheesecake from the pan without disturbing the crust or filling.
• Choose a sturdy crust: The crust is a tasty component in this recipe, and it's sturdy enough to hold up the filling. I use a Biscoff pie crust, but you could even buy a graham cracker crust or make your own. Also, ground Oreo cookies (with the filling removed) make a great base for cheesecakes as well and could be subbed into this recipe. Use melted butter to hold your crust of choice together. If you're using a sweet cookie like Oreos, you can nix the sugar.
• Chill time: This cheesecake requires at least 4 hours of chilling in the refrigerator so that it sets up properly.
• Dress it up: Once cheesecake has set, add whatever toppings you'd like! Fresh fruit was my garnish of choice, but a little whipped whipped cream or chocolate shavings would be nice alternatives, too.
• Cheesecake storage: This dessert will keep well in the refrigerator for about 5 days. Put it in a covered container so it doesn't absorb the smell of other foods in your refrigerator. You can even freeze it to enjoy later, though the texture will be a bit different. Let it come to room temperature before serving for softer mouthfeel.

More Dessert Ideas

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