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    Susan Brings Dessert » Recipes » Pie and Crumble Recipes

    No Bake Cheesecake with Mascarpone

    Published: May 11, 2023 · Modified: Apr 22, 2024 by Susan Gravatt · This post may contain affiliate links · 4 Comments

    61 shares
    Jump to Recipe

    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.

    overhead image of mascarpone cheesecake with berries on top

    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
    • Steps for Making the Biscoff Crust
    • Tip for Working with Mascarpone
    • Making Mascarpone Cheesecake Filling
    • FAQ and Troubleshooting this No-Bake Mascarpone Dessert
    • Tips for a Successful No-bake Mascarpone Cheesecake
    • More Dessert Ideas
    • No Bake Cheesecake with Mascarpone

    Ingredients for this Mascarpone Cheesecake Recipe

    ingredients for no bake cheesecake with mascarpone

    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.

    overhead image of a mixing bowl, chilled with ice, as a whisk attachment sits within it

    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.

    food processor with Biscoff cookies and melted butter inside it, waiting to be ground up to make the Biscoff pie crust

    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.

    overhead image of a springform pan, lined with parchment paper
    pile of Biscoff cookie crumbs in a 9" springform pan lined with parchment paper

    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.

    glass pressing down Biscoff Pie Crust into a 9" springform pan on a grey background with a wooden spatula off to the bottom right corner

    Place Biscoff pie crust in the freezer or refrigerator to firm up as you make the filling.

    overhead image of Biscoff Pie Crust pressed into a 9" springform pan on a grey background

    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. 

    bowl of ingredients for mascarpone cheesecake recipe, including powdered sugar, heavy cream, and mascarpone, unmixed
    how mascarpone filling will look once combined

    Add lemon juice to bowl and beat on medium-high speed (4 on my mixer) for another 30 seconds.  

    how to mixing bowl will look once all ingredients have been well combined for the mascarpone cheesecake filling

    Evenly spread the cheesecake filling into the prepared crust and smooth the top with a spatula.

    mascarpone filling, poured into 9" springform pan, with a small offset spatula to the bottom right corner

    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.

    no bake cheesecake with mascarpone once it's sat in the refrigerator for a few hours, now out on the countertop on a brown cake stand
    mascarpone cheesecake made with a Biscoff cookie crust

    FAQ and Troubleshooting this No-Bake Mascarpone Dessert

    How do I make cheesecake in minutes?

    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.

    Can I put a no-bake cheesecake in the freezer to make it set faster?

    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.

    How does a no-bake cheesecake set?

    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.

    Can cheesecake be prepared without using gelatin?

    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.

    overhead shot of a no bake cheesecake with mascarpone, sitting on a wooden cake stand
    no bake cheesecake with mascarpone, dressed with berries on top

    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.
    overhead image of mascarpone cheesecake, cut into a few slices
    uncut mascarpone cheesecake, before adding berries to the top of it
    no bake cheesecake with mascarpone, dressed with berries on top

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    Print

    No Bake Cheesecake with Mascarpone

    overhead image of mascarpone cheesecake with berries on top
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    5 from 1 review

    This no bake cheesecake with mascarpone is an easy dessert. Pour the creamy filling into a Biscoff cookie crust and top with fresh berries.

    • Author: Susan Gravatt
    • Prep Time: 30 minutes
    • Refrigerator Time: 4 hours
    • Total Time: 4 hours, 30 minutes
    • Yield: 1 9-inch cheesecake 1x
    • Category: Dessert

    Ingredients

    Scale

    Crust

    • 1 sleeve (240 grams) of Biscoff cookies
    • 6 T (85 grams) unsalted butter, melted
    • 1 T brown sugar
    • ¼ tsp kosher salt

    Mascarpone Cheesecake Filling

    • 16 oz (450 grams) mascarpone cheese, cold
    • 1 ½ cups (350 grams) heavy cream, cold
    • 1 cup (125 grams) powdered sugar
    • 4 tsp fresh lemon juice
    • 2 ½ tsp vanilla extract

    Instructions

    Crust 

    1. 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.
    2. 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.
    3. Place in the freezer or refrigerator to firm up as you make the filling. 

    Mascarpone Filling

    1. 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.
    2. Pause mixer to add lemon juice to bowl and beat on medium-high speed (4 on my mixer) for another 30 seconds. 
    3. Evenly spread the cheesecake filling into the prepared crust and smooth the top with a spatula.
    4. Refrigerate the cheesecake for at least 4 hours, or until set.*
    5. 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.

    Notes

    • 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. 

    Nutrition

    • Calories: 465

    Did you make this recipe?

    Share a photo and tag @susanbringsdessert — would love to see your creations!

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    About Susan Gravatt

    Susan is a recipe developer and food photographer. She specializes in sharing original dessert recipes and unique buttercream cake designs and tutorials. Her goal is to help readers feel kitchen-confident when they're baking desserts and decorating cakes at home.

    Reader Interactions

    Comments

    1. Megan P

      May 13, 2023 at 1:56 pm

      I love that this is no bake dessert. Super easy to follow through 🙂 Thanks so much for the recipe!

      Reply
      • Susan

        May 24, 2023 at 9:49 am

        No-bake desserts are so nice! I'm a fan, too, and glad you enjoyed this recipe!

        Reply
    2. psyconut

      January 15, 2024 at 8:54 am

      would mixing flavoured mousse n mascarpone work as a filling?

      Reply
      • Susan

        January 15, 2024 at 12:23 pm

        Hi! If you mean mixing some kind of flavored extract into the mascarpone here to give it a different taste, that could work! Lemon, coconut, almond, and raspberry are a few extracts that come to mind, but you could really customize this however you'd like as far as the flavor. Good luck!

        Reply

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