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
This no-bake mascarpone cheesecake was inspired by a cake that we ate last year in Italy. It was made with just heavy cream, sugar and water (from what we could gather, as the chef spoke no English), with a crushed biscotti crust and a thin layer of jam. We nicknamed it cloud-pie due to its fluffy texture. It was one of my favorite food memories from the trip, and I knew I had to recreate it at home!
No-bake cheesecake
This version is a bit richer than the version we had in Italy, incorporating mascarpone 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!
No cream cheese mascarpone cheesecake
Instead of using cream cheese, this no-bake cheesecake incorporates whipped heavy cream and mascarpone cheese for a silky, creamy texture. There are no eggs or other binders in the cake!!
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.
How do you make a 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?
- Beat softened mascarpone cheese with sugar until combined.
- In a separate bowl, beat heavy cream with sugar, vanilla extract and almond extract to soft peaks.
- 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.!).
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 (at no cost to you). Thank you for supporting From Scratch Fast!
Watch the video!
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 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
- 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.
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!
Mary Allenby says
Best & easiest cheesecake EVER
Nicki Sizemore says
Hi Mary, I'm so glad you liked the cheesecake!
lesley Lawrence says
Hi this is a beautiful cheese cake i am gluten free but my is not but he loves it thank you
Nicki Sizemore says
I'm so happy you enjoyed!!
DS says
This looks so good! Am definitely going to try this one. Instead of cherry jam, I plan to use strawberry jam, hope that works. Also we don't get whipped cream, so have to do with fresh cream, would you know if that would make a big difference?
Nicki Sizemore says
Hi there! Strawberry jam would work great. You'll need fresh heavy cream for this recipe, which you will whip to soft peaks to make homemade whipped cream. I hope you like the cake!!
Dan says
Can you add something like chambord liqueur to the marscapon cheese . Since I'm going to top with raspberry compote or sauce.
Nicki Sizemore says
Hi Dan! I love the idea of adding Chambord to the cheesecake filling! You can add it to taste, although it may color the cake slightly. You may also want to omit the almond extract, or cut back on it so that the flavors don't compete. Let me know how it turns out, and I hope you enjoy!
Karen Heimlicher says
Do we really have to freeze the cake? Or can i just put it in the fridge over after mascarpone mixture & then add the jam next morning & fridge again? Tiramisus are left in the frdge only too.
Just wondering coz my freezer does not have space for the cake form
Nicki Sizemore says
Hi Karen, this cake does need to be frozen, as the texture will be too soft to slice if it's just refrigerated. If you happen to have mini springform pans you can make the cake in those, which would fit easier in a tight freezer. Good luck!!
Debbie Laidler says
Hi i made this once its been frozen. And then left at room temperature. Can I refrigerate the remaining...
Nicki Sizemore says
Hi Debbie, I would pop it back into the freezer. It will store better there, although leftovers are best eaten within a couple days. I hope you enjoyed!
Kathleen E Carroll says
I do not bake much, but I wanted to try this recipe. I don't have a food processor, so I went with a graham cracker crust. Although it turned out nice with the cherry preserves, it tasted a bit bland to me. It tasted like milk to me. Has anyone else tried anything different to give it more flavor?
Nicki Sizemore says
Hi Kathleen, thank you for your comment! I'm wondering if you used the almond extract in the filling? It provides a subtle almond/cherry flavor. You can always add a touch more, or you could add the seeds from 1 vanilla bean to give it a stronger vanilla flavor!
Kb says
Just tasted like whipped cream to my son and I. My husband thought it had a cheesecake flavor tho. It was my first time ever using marscapone, so it could definitely be attributed to use error!
Sarah Mullen says
This cake was a huge hit at my dinner party. Changed nothing. Quick, easy, luscious!
Nicki Sizemore says
Hi Sarah, I'm so happy to hear you liked the cake! If you wouldn't mind rating it, I'd be so appreciative. Happy New Year!
Joan says
EXCELLENT and EASY!! The perfect dessert!!
Nicki Sizemore says
I'm so glad you liked the cake, Joan!