Easy No-Bake Cheescake

Make this no-bake cheesecake recipe for your next gathering. An easy and simple take on a classic cheesecake.


2 cups Heavy cream 8 oz Mascarpone cheese ¼ cup + 3 tablespoons Sugar 1 teaspoon Vanilla extract ¼ teaspoon Almond extract 6 oz Almond biscotti 4 tablespoons Butter

Making The Crust

In a processor, mix store-bought almond biscotti to fine crumbs.  Mix in melted butter. Press the crumbs over the bottom of a 9-inch springform pan and freeze.

Cheesecake Filling

In a large bowl combine the mascarpone cheese with sugar, and beat with a hand mixer or a stand mixer until combined.  Set aside.

Lighten The Filling

In a new bowl beat cream with sugar, vanilla, & almond extract until stiff peaks form.  Beat one-third of the whipped cream into the mascarpone, then fold in the rest of the cream.

Let it Set

From there, spread the filling into the cold crust and freeze the cake for 1 hour to set up.

Finishing up

Once the cake is firm, spread warm jam over the top, then freeze the cake again for at least 3 hours, or overnight.


You can garnish with cherries or other fresh fruit, top with whipped cream, or sprinkle with powdered sugar.


You can substitute graham cracker crumbs to make a graham cracker crust instead of biscotti.  Add a bit of lemon zest to the filling for a citrus flavor.


Using mascarpone cheese, not cream cheese or sour cream, gives you a lighter texture.  Be sure to take the mascarpone out  in advance to come to room temperature!