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.

No-bake Cheesecake with Mascarpone

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 1/2 cups (350 grams) heavy cream, cold
1 cup (125 grams) powdered sugar
4 tsp fresh lemon juice
2 ½ tsp vanilla extract

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Instructions

Crust

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.

Mascarpone 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.

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

Find it online: https://susanbringsdessert.com/no-bake-cheesecake-with-mascarpone/