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!

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:

Other recipes you might like:

*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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Close-up of a slice of no-bake mascarpone cheesecake on a plate with a fork.
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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.
Servings: 8 people
Prep Time: 20 minutes
Freezing time: 3 hours
Total Time: 3 hours 20 minutes

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

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. 
Loved this recipe? Check out @nickisizemore for more!
Course: Dessert
Cuisine: American
Keyword: easy cheesecake recipe, easy no bake cheesecake recipe, mascarpone cheesecake, no bake mascarpone cheesecake

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Recipe Rating




67 Comments

  1. 1 star
    Unfortunately this was kind of a mess for me. Followed the instructions exactly, but the crust wouldn’t release from the pan and we didn’t really enjoy the filling - it just tasted like frozen whipped cream.

  2. This recipe looked so good but I tried it and it tastes too much like Whipped Cream ( because of the amount of heavy cream ) I won’t make the same mistake again 😓..

    1. Hi there! I haven't tested this cake with creme fraiche (so can't guarantee the results), although I suspect it could work. However, I'm not sure how the creme fraiche will affect the texture. I presume the cake will be a denser and richer. Please let me know if you give it a try!

  3. Of course you meant “because we don’t speak Italian.” Why should an Italian chef in Italy have to speak English?

    1. You are absolutely right about that!! I in no way meant to imply that she should have known English but always appreciate this kind of feedback. I'm going to edit the text right now! 🙂

  4. This recipe is in February 2021 Woman's World magazine, without the almond and cherry additions.
    Their recipe does not state to freeze only to "chill overnight; top with strawberries". So I'm wondering does this indeed need to freeze?

    1. Hi Patti, I haven't seen the Woman's World recipe, which I'm assuming is different from this one (otherwise I need to contact them!). This version definitely need to be frozen. I hope you enjoy!!!

    1. Hi Terry, any jam will work for the topping, but the almond flavor of the cheesecake pairs especially well with cherries and berries. I hope you give it a try!

    1. 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!

  5. 2 stars
    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!

  6. 4 stars
    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?

    1. 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!

  7. Hi i made this once its been frozen. And then left at room temperature. Can I refrigerate the remaining...

    1. 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!

  8. 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

    1. 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!!

  9. 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?

    1. 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!!

    2. Can you add something like chambord liqueur to the marscapon cheese . Since I'm going to top with raspberry compote or sauce.

      1. 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!

      1. Hi this is a beautiful cheese cake i am gluten free but my is not but he loves it thank you