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.
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.
Steps for Making the Biscoff Crust
Pop the bowl of your stand mixer into your refrigerator for 15 or so minutes so it can chill as you work on the crust. Or fill the bowl with ice as you prep your ingredients. Empty out and wipe down to dry the bowl before adding the filling ingredients.
As your bowl chills, bring out your food processor. Depending on its size, you may need to make this recipe in two batches back to back; all of the ingredients wouldn’t fit into my small processor at one time!
Add your Biscoff cookies, brown sugar, salt, and melted butter to the processor. Grind cookies into a fine, crumb-like texture, which will resemble wet sand.
Line a springform pan with a 9-inch round of parchment paper before pressing the crumb mixture into the bottom and slightly up the sides of the pan.
While most springform pans are non-stick, the parchment paper is a nice added caution and will make it even easier to remove your crust before serving this cheesecake.
Also, pressing the crumbs down into the pan with a glass that has a rounded bottom helps spread the crumbs more evenly.
Place Biscoff pie crust in the freezer or refrigerator to firm up as you make the filling.
Tip for Working with Mascarpone
Mascarpone has a tendency to split when mixed with other ingredients that are different temperature. If your mascarpone is very cold and heavy cream is room temperature, or vice versa, your mixture could split. Carefully follow the steps of the recipe whenever determining the temperature you should use for combining ingredients with mascarpone.
As a result, I worked with cold mascarpone and cold heavy cream in this recipe, ensuring they’d combine nicely.
Making Mascarpone Cheesecake Filling
Retrieve your chilled bowl from the refrigerator or empty out the ice in it and wipe it dry.
In your mixing bowl, beat your cold mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract on a slow speed initially for 1 minute. Then once everything is incorporated, increase to medium-high speed for 2 minutes.
Add lemon juice to bowl and beat on medium-high speed (4 on my mixer) for another 30 seconds.
Evenly spread the cheesecake filling into the prepared crust and smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or until set. Because you’re working with cold ingredients from the beginning, the filling will be somewhat firm as soon as it goes into the pan. But it does become thicker with a few hours in the refrigerator. This also gives time for the flavors to meld. I found this mascarpone cheese to have better tanginess and vanilla flavor on the second day, so letting this sit in your refrigerator overnight would be ideal.
Once the cheesecake has set, remove it from the refrigerator and release it from the springform pan. If desired, garnish the cheesecake with a dusting of your favorite spice or cocoa powder, fresh fruit, whipped cream, or additional cookie crumbs.
FAQ and Troubleshooting this No-Bake Mascarpone Dessert
Baked cheesecakes require time in the oven so cannot be made in minutes.
However, no-bake cheesecake recipes like this one are great because the steps are simple and fast.
You will want to give this cheesecake at least 4 hours in the refrigerator to firm up before serving, though, but the process for making it is short.
Do not put this no-bake cheesecake in the freezer to speed up the setting process. Mascarpone can develop an unusual texture when frozen. It’s still edible but may not maintain that smooth and creamy mouthfeel taste.
While some no-bake cheesecakes rely on gelatin for setting up, this recipe uses whipped cream. It adds volume and airiness to the filling, and helps it firm up as it chills in the refrigerator.
Also the mascarpone itself naturally thickens as it chills in the refrigerator.
In some cheesecake recipes, gelatin acts as a stabilizer. This ingredient helps the cheesecake’s filling firm and hold its shape. However, in this recipe, you do not need gelatin or another stabilizer. This cheesecake holds its shape nicely thanks to the heavy cream incorporated into it. .
It’s also important to give the cheesecake enough time in the refrigerator for it to develop its firmness. Do not cut before it’s been refrigerated for at least 4 hours, though ideally overnight.
Tips for a Successful No-bake Mascarpone Cheesecake
- 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 IdeasPrint
No Bake Cheesecake with Mascarpone
This no bake cheesecake with mascarpone is an easy dessert. Pour the creamy filling into a Biscoff cookie crust and top with fresh berries.
- Prep Time: 25 minutes
- Refrigerator Time: Minimum of 4 hours
- Total Time: 4 and a half hours
- Yield: 1 9-inch cheesecake 1x
- Category: Dessert
- 1 sleeve (240 grams) of Biscoff cookies
- 6 T (85 grams) unsalted butter, melted
- 1 T brown sugar
- 1/4 tsp kosher salt
Mascarpone Cheesecake Filling
- 16 oz (450 grams) mascarpone cheese, cold
- 1 1/2 cups (350 grams) heavy cream, cold
- 1 cup (125 grams) powdered sugar
- 4 tsp fresh lemon juice
- 2 1/2 tsp vanilla extract
- Add your Biscoff cookies, brown sugar, salt, and melted butter to your food processor. Grind cookies [in two batches if needed for a smaller food processor] into a fine, crumb-like texture, which will resemble wet sand.
- Line your springform pan with a 9-inch round of parchment paper before using the base of a round glass to evenly press the crumb mixture into the bottom and slightly up the sides of the pan.
- Place in the freezer or refrigerator to firm up as you make the filling.
- Using a chilled mixing bowl, beat cold mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract on a slow speed initially for 1 minute. Then once everything is incorporated, increase to medium-high speed for 2 minutes.
- Pause mixer to add lemon juice to bowl and beat on medium-high speed (4 on my mixer) for another 30 seconds.
- Evenly spread the cheesecake filling into the prepared crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or until set.*
- Once the cheesecake has set, remove it from the refrigerator and release it from the springform pan. If desired, garnish the cheesecake with a dusting of your favorite spice or cocoa powder, fresh fruit, whipped cream, or additional cookie crumbs.
- Because you’re working with cold ingredients from the beginning with the filling, it’ll be somewhat firm as soon as it goes into the pan. But it does become thicker with a few hours in the refrigerator.
- That steps also gives the flavors time to meld. I found this no bake mascarpone cheesecake had better tanginess and vanilla flavor on the second day. Letting this dessert set in your refrigerator overnight would be ideal but not necessary.
Please note that the nutritional information is an estimate and based on one slice of this cheesecake, which would yield approximately 12 servings.
- Calories: 465
Keywords: no-bake dessert, mascarpone dessert, mascarpone cheesecake, cheesecake recipe