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!
- Heavy cream
- Mascarpone cheese
- Vanilla extract
- Almond extract
- Almond biscotti (or you can use graham crackers)
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.
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 or supporting From Scratch Fast!
Watch the video!
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!
No Bake Mascarpone Cheesecake
- 6 ounces almond biscotti (regular or gluten-free), or 1 ½ cups biscotti crumbs
- 4 tablespoons butter, melted
- 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
- 1 cup cherry jam
- Fresh cherries or maraschino cherries, for garnish (optional)
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.
- You’ll need a 9-inch springform pan for this cake.