No-Bake Mascarpone Cheesecake: a stunning & EASY dessert!
This no bake mascarpone cheesecake is THE EASIEST CHEESECAKE YOU’LL EVER MAKE! Actually, it might be one of the easiest cakes you'll ever make, period. And let me tell you, the results are incredible. With a press-in biscotti crust and a creamy, almond-scented filling, it’s one of my very favorite desserts ever. VIDEO below!
This no bake dessert incorporates mascarpone cheese and heavy cream for a cheese-cake like flavor and ice cream-like texture (the cake slowly softens as you eat it, turning ultra creamy). Almond extract gives the cake an incredible flavor, which is highlighted by a layer of cherry jam on top and a super simple almond biscotti crust on bottom (I use these store-bought gluten-free biscotti, but you could use any crunchy almond biscotti). Instead of being baked, this cheesecake is simply frozen, making it completely fuss-free!
Ingredients:
- Heavy cream
- Mascarpone cheese
- Sugar
- Vanilla extract
- Almond extract
- Almond biscotti (or you can use graham crackers)
- Butter
How to make a no-bake mascarpone cheesecake
Making the biscotti crust
- In a food processor, process store-bought almond biscotti to fine crumbs.
- Add melted butter and process to the texture of damp sand.
- Press the crumbs over the bottom of a 9-inch springform pan and freeze while you make the filling.
How do you make the cheesecake filling?
- In a bowl combine softened mascarpone cheese and sugar, and beat until combined.
- In a separate bowl beat heavy cream with sugar, vanilla extract and almond extract until soft peaks form.
- Beat one-third of the whipped cream into the mascarpone (this will help lighten the mixture), then fold in the rest of the whipped cream using a rubber spatula.
From there, spread the filling into the cold crust and freeze the cake for 1 hour to set up. Once the cake is firm, spread warm jam over top, then freeze the cake again for at least 3 hours, or overnight.
Make-ahead cheesecake
This frozen cheesecake is the perfect make-ahead dessert. It’s a wonderful finale to any dinner, and it’s perfect for the holidays (think Easter, Mother’s Day, Christmas, etc.!).
What is the difference between mascarpone and cream cheese?
Mascarpone is often referred to as “Italian cream cheese.” It originated in Northern Italy and has a more luscious and creamy texture compared to American cream cheese due to its higher fat content. For this no-bake cheesecake, it’s important to use mascarpone (which you can find in almost all grocery stores), not cream cheese.
Tips for making this recipe:
- You’ll need a 9-inch springform pan for this cake.
- For the crust you can use any store-bought crunchy almond biscotti. I use these gluten-free almond biscotti.
- Be sure to use mascarpone cheese in this cake, not cream cheese, which won't give you the same texture. Take the mascarpone out of the fridge at least an hour in advance to come to room temperature. If you forget, you can microwave the mascarpone in 10-second intervals, stirring between each, until softened.
- If you can’t find cherry jam or preserves, you can use seedless raspberry jam instead. The jam should be warmed just until it’s liquidy (so it spreads easily), but not piping hot (let it cool if needed).
- This cake needs no decoration, but I love to garnish it with these natural maraschino cherries. You could also use fresh cherries or toasted sliced almonds!
- If you freeze the cake overnight, let it sit at room temperature for about 15 minutes to soften slightly before slicing.
Other easy make-ahead desserts:
- Creamy Lemon Pie with Easy Almond Crust
- Lemon Pudding Cakes
- Healthy Almond Coconut Cake
- Easy Almond Shortcakes
- Healthy Paleo Shortcakes
- DIY Ice Cream Pie with Fudge Topping
- Individual Chocolate Almond Cakes
- Chocolate Quinoa Cake with Whipped Cream Frosting
Other recipes you might like:
- Easy Baked Turkey Meatballs
- The Best Broccoli Pasta
- Spicy Salmon Sushi Burritos (or Rolls!)
- Creamy Blender Tomato Soup
- The BEST Blueberry Almond Scones
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
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Get the recipe!
No Bake Mascarpone Cheesecake
Ingredients
Crust
- 6 ounces almond biscotti (regular or gluten-free), or 1 ½ cups biscotti crumbs
- 4 tablespoons butter, melted
Cheesecake
- 8 ounces mascarpone cheese, at room temperature
- ¼ cup plus 3 tablespoons (78 g) granulated sugar, divided
- 2 cups (1 pint) heavy cream
- 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
- ¼ teaspoon almond extract
- Pinch salt
Topping
- 1 cup cherry jam
- Fresh cherries or maraschino cherries, for garnish (optional)
Instructions
Make and freeze the crust
- Place the biscotti in a food processor or Vitamix and process until finely ground. Add the melted butter and pulse until the mixture is the texture of damp sand. Scrape the crumbs into a 9-inch springform pan and press them into a compact, even layer over the bottom. Freeze the crust while you make the filling.
Make the cheesecake filling and freeze
- In a large bowl, beat the mascarpone and ¼ cup of the sugar using hand beaters until fully incorporated.
- In a separate bowl, combine the heavy cream, the remaining 3 tablespoons sugar, vanilla extract, almond extract and a pinch of salt. Using the same hand beaters (no need to wash them!), beat the mixture to soft peaks (the cream should look billowy and creamy but should hold a soft point - see the video above).
- Scrape about one-third of the whipped cream into the mascarpone mixture and beat just until just combined (you don’t want to overwork the mixture). Add another third of the whipped cream fold it in using a rubber spatula. Add the rest of the whipped cream and fold just until evenly combined (don’t overwork the mixture, otherwise it could turn grainy).
- Scrape the filling over the cold crust and spread it in an even layer. Cover the pan and freeze for 1 hour (or up to overnight).
- Warm the jam on the stovetop or in the microwave until runny. Let cool slightly. Pour the jam over the top of the cake and spread it in a thin layer. If the cake had only been frozen for 1 hour, freeze it again for at least 3 hours. If the cake was frozen overnight, freeze it again until the jam sets, about 30 minutes.
- To serve, remove the cake from the springform ring (if needed, run a thin knife or offset spatula around the edges to loosen). Run a large off-set spatula (or thin knife) under the crust to loosen it from the base, and transfer the cake to a platter or cake stand (or you can serve it right on the springform base!). If the cake was in the freezer overnight, let it sit at room temperature for 10-15 minutes to soften slightly. Cut the cake into wedges and serve.
Notes
- You’ll need a 9-inch springform pan for this cake.
- For the crust you can use any store-bought crunchy almond biscotti. I use these gluten-free almond biscotti.
- Be sure to use mascarpone cheese in this cake, not cream cheese, which won't give you the same texture. Take the mascarpone out of the fridge at least an hour in advance to come to room temperature. If you forget, you can microwave the mascarpone in 10-second intervals, stirring between each, until softened.
- If you can’t find cherry jam or preserves, you can use seedless raspberry jam instead. The jam should be warmed just until it’s liquidy (so it spreads easily), but not piping hot (let it cool if needed).
- This cake needs no decoration, but I love to garnish it with these natural maraschino cherries. You could also use fresh cherries or toasted sliced almonds!
- If you freeze the cake overnight, let it sit at room temperature for about 15 minutes to soften slightly before slicing.
Hi there. I can't wait to make this. But I don't have a springform pan.What can I use in it's place? Or does it have to be a springform pan? Can't I just use a regular pie pan?
Hi there! Yes, you can use a regular pie pan (or cake pan) instead, and serve it straight out of the pan. You will likely have some filling leftover, depending on the depth of your pan (which you can discard or serve over berries, waffles, etc). I hope you enjoy!!
Love the recipe. Need to put ingredients earlier in Blurb so I know what I need to purchase
Could I change the almond biscotti for ginger biscuits?
Hi there! Yes, ginger biscuits would be delicious (just be sure they're crispy biscuits. I hope you enjoy!
Hi: can I add pistachios and cherries to the filling?
Hi there! I haven't tested this recipe with either pistachios or cherries, but I think both should work. I suggest chopping the pistachios very finely so that they don't sink, and to the same with the cherries. If you're using fresh cherries, dry them very well with paper towels so that they don't add too much moisture to the filling. Let me know if you give it a try!
I made this yesterday and followed the instructions carefully. How long should individual pieces be thawed before serving? It was not creamy and didn’t have much flavour at all save for the cherry jam. I wasn’t pleased with the lady finger crust. I didn’t have almond lady fingers so used the regular ones and added 1/4 tsp of almond extract. What could I have done differently?
Hi Joan! The crust should actually be made with almond biscotti, not ladyfingers. Ladyfingers have very little flavor and will indeed taste quite bland. As per the filling, it's really important that the mascarpone cheese is at room temperature, and that you don't over-beat the whipped cream. If the cream is over-beaten it could turn grainy, and if the mascarpone is too cold, it could result in a lumpy texture. While I like the subtle flavor of the filling, you can boost the flavor by adding the seeds from 1 fresh vanilla bean. The timing of defrosting will depend on how cold your kitchen is, but I find it takes about 10-15 minutes; however, if the pie is still quite hard, let it sit for a few minutes longer. I hope this helps!!
Does it have to be jam? Can I make a traditional blueberry topping?
Hi there! Yes, you can swap out the jam for a blueberry topping! Just remember that the cake will be served frozen. I hope you enjoy!
Thanks! I'll let you know how it goes!
Do you have an approximate sodium content? My elderly mom would love this (I'm sure everyone will) but her sodium needs to be monitored. I can adjust the serving size for her based on approximate sodium content. Thank you
Hi there! Unfortunately I don't know the sodium content, but mascarpone is considered a low-sodium cheese. The recipe has you add a pinch of salt, but you can omit it. I hope you and your mom enjoy!
I don't have a spring-form pan. Since this is not in a water bath can I use a 9-inch glass baking dish? Thank you
Hi Janet! You can absolutely use a regular pie dish, although you will likely have extra filling. I hope you enjoy!
Hi, does it have to be frozen? If I left in the fridge for 24 hours would that suffice or not? Reason I ask is I dont have lots of room in my freezer currently.
Thanks
Wendy
Hi Wendy! This cake does need to be frozen, as it won’t set in the fridge. I hope you enjoy!
This was delicious and very easy. Perfect flavour and texture. My partner loved it. This will be my go-to recipe from now on. Thank you
Thank you for your comment, and I'm so happy to hear you enjoyed!!
Toooo good. God knows how many caloriers per slice!? 😀
Hi Jess, I'm so glad you enjoyed!!
I made this No bake Mascarpone Cheesecake for Christmas Eve dessert. It was such a tremendous hit. The only thing I changed was it was my first no bake cheesecake the Cherry jam topping. I couldn't find cherry jam at my store so I found a real easy recipe and made my own fresh black /fresh Bing cherry jam. It was so delicious. It was my first "no.bake" cheesecake and guaranteed Ill be making very often. Thank you and Happy New Year!
Hi Patricia, I’m so glad you enjoyed, and the homemade bing cherry jam sounds fabulous!
When I make Tiramisu, I use eggs not cream. (whip the egg whites, then the egg yolks with sugar finally the marscapone. Add the yolk/sugar mixture to the marscapone. Fold in the 1/4 egg whites and then the rest.)
I let it set for a few hours in the freezer then put it in the fridge. It remains firm for a few days. No problem cutting it (I use a hot knife).
I will try your version and mine and see which I prefer. I must say that I am afraid that the cream will cause the cake to loose its cheesy flavour as marscapone has a very delicate flavour.
Hi Mike, I love tiramisu as well! It's definitely a different dessert altogether, since it's made with landyfingers and zabaglione. This dessert is more like a creamy cheesecake/pie, but I hope you'll love it too!