• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
From Scratch Fast | Recipes from scratch for busy cooks! logo
  • Recipes
    • Recipe Index
    • Main Dishes
    • Breakfasts
    • Appetizers
    • Soups
    • Salads
    • Side Dishes
    • Desserts
    • Drinks
    • Web Stories
  • Classes
  • Videos
  • Books
  • About Nicki
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Classes
  • Videos
  • Books
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Recipe Index > Desserts > No-Bake Mascarpone Cheesecake: a stunning & EASY dessert!

    No-Bake Mascarpone Cheesecake: a stunning & EASY dessert!

    Published: Apr 2, 2020 · Modified: Feb 25, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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!

    No-bake mascarpone cheesecake with a slice removed.

    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!

    Close-up of a slice of mascarpone cheesecake on a plate.

    Ingredients:

    • Heavy cream
    • Mascarpone cheese
    • Sugar
    • Vanilla extract
    • Almond extract
    • Almond biscotti (or you can use graham crackers)
    • Butter
    Mascarpone and whipped cream filling in a biscotti crust with an off-set spatula alongside.

    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.
    Process shot divided into four quadrants, showing the steps for making the biscotti crust.

    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.
    Process shot divided into four quadrants showing the steps for making the mascarpone filling.

    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.  

    Hand using an off-set spatula to spread cherry jam over the cheesecake.
    Mascarpone cheesecake on a plate with a pie server alongside.

    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.!).

    Close-up of a slice of mascarpone cheesecake on a plate with a bite taken out.

    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. 
    Close up of a slice of cheesecake with a bite taken out.

    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 or supporting From Scratch Fast!

    Watch the video!

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Close-up of a slice of no-bake mascarpone cheesecake on a plate with a fork.
    Print Recipe Pin Recipe

    No Bake Mascarpone Cheesecake

    This no bake mascarpone cheesecake is the easiest cheesecake you’ll ever make! With a press-in biscotti crust and an almond-scented filling, it’s the perfect dessert for any occasion or holiday. The frozen filling has an ice cream-like texture that slowly softens as you eat it, turning ultra creamy. Take note that this cake needs to freeze for an hour before adding the cherry jam topping, then for another 3 hours to set. However, you can make it completely the day (or several days!) before. Take the mascarpone out of the refrigerator an hour or two before making the cake to come to room temperature, or follow the instructions in the notes below for softening it quickly.
    Prep Time20 mins
    Freezing time3 hrs
    Total Time3 hrs 20 mins
    Course: Dessert
    Cuisine: American
    Keyword: easy cheesecake recipe, easy no bake cheesecake recipe, mascarpone cheesecake, no bake mascarpone cheesecake
    Servings: 8 people
    Author: Nicki Sizemore

    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 mascarpone and use a rubber spatula to fold the whipped cream into the lightened mascarpone. 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

    Do Ahead: The cake can be covered tightly and frozen for up to 1 week.
    Tips:
    • 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. 

    More Desserts

    • Healthy Gluten Free Apple Honey Cake (Paleo!)
    • Gluten Free Pie Recipes (+ New Class!)
    • Easy Maple Glaze (for donuts, scones, cakes and more!)
    • Easy Homemade Strawberry Sauce (and how to serve it!)

    Reader Interactions

    Comments

    1. Patricia Larkin says

      December 30, 2022 at 7:14 pm

      5 stars
      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!

      Reply
      • Nicki Sizemore says

        December 31, 2022 at 9:15 am

        Hi Patricia, I’m so glad you enjoyed, and the homemade bing cherry jam sounds fabulous!

        Reply
    2. Mike says

      June 21, 2022 at 5:56 pm

      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.

      Reply
      • Nicki Sizemore says

        June 22, 2022 at 8:44 am

        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!

        Reply
    « Older Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Search recipes

    Meet Nicki

    Headshot of Nicki Sizemore.

    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

    Latest Video

    Grain Free Granola (keto, paleo) #shorts

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Articles & Press

    Copyright © 2022 From Scratch Fast