Name: No-Bake Lemon Mascarpone Cheesecake Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 2 cups graham cracker crumbs; ½ cup butter, melted; 2 tablespoons sugar; 2 (8 ounce) containers mascarpone cheese, softened; 1 (8 ounce) container cream cheese, softened; 1 ½ cups powdered sugar; 2 lemons, zested and juiced; 1 teaspoon vanilla extract; ¾ cup heavy whipping cream; ½ cup heavy whipping cream; 2 tablespoons powdered sugar; lemon slices for garnish

Jump to Recipe· 4.4 from 4 reviews

If you’ve ever dreamed about a dessert that combines luscious creaminess with the bright zest of citrus without turning on your oven, this No-Bake Lemon Mascarpone Cheesecake Recipe is your new best friend. This Italian-inspired delight gives you a silky smooth mascarpone filling infused with fresh lemon that dances on your tongue, all perched atop a buttery graham cracker crust. It’s the perfect balance of tangy and sweet, effortlessly elegant, and surprisingly simple to whip up. Whether it’s a special occasion or a casual get-together, this cheesecake delivers impressive flavor with zero baking required, making it a must-try treat you’ll want to share again and again.

Ingredients You’ll Need

The image shows a slice of lemon cheesecake on a white plate placed on a white marbled surface. The slice has three layers: a thick crumbly light brown crust at the bottom, a thick creamy pale yellow cheesecake filling in the middle with a smooth texture, and a swirl of white whipped cream on top with a small yellow lemon wedge placed on the cream. In the background, there is a white plate holding the rest of the cheesecake with a similar whipped cream swirl and lemon wedge on top. A red and white checkered cloth and three whole yellow lemons sit beside the plates, adding a pop of color. photo taken with an iphone --ar 4:5 --v 7

Getting to know your ingredients is the first step to mastering this no-bake masterpiece. Each one plays a crucial role, from building the crisp crust to crafting the luscious filling and delicate topping. Together, they create a dessert that’s creamy, tangy, and utterly irresistible.

Graham cracker crumbs: The crunchy foundation of our crust, adding buttery texture and a touch of sweetness.
Butter, melted: Binds the crust ingredients together for that perfect slice.
Sugar: Enhances sweetness in the crust to balance the tangy filling.
Mascarpone cheese, softened: The star of the filling, bringing luxurious creaminess and a subtle sweetness unique to Italian cheesecakes.
Cream cheese, softened: Adds tang and structure, complementing the mascarpone beautifully.
Powdered sugar: Sweetens the filling smoothly without any graininess.
Fresh lemons, zested and juiced: Infuses the filling with bright citrus notes—zest for fragrance and juice for zing.
Vanilla extract: Rounds out flavors with warm, comforting undertones.
Heavy whipping cream: Whipped to soft peaks to lighten the filling and create that dreamy, airy texture.
Additional heavy whipping cream and powdered sugar for topping: Whipped sweet cream to crown the cheesecake with a cloud-like finish.
Lemon slices for garnish: Adds a fresh, decorative pop, signaling the vibrant lemon flavor inside.

How to Make No-Bake Lemon Mascarpone Cheesecake Recipe

Step 1: Prepare the Crust

Start by combining the graham cracker crumbs, melted butter, and sugar in a large bowl. This mixture is the crunchy, flavorful base that will hold all your creamy filling. Press it firmly into the bottom and about half an inch up the sides of a 9-inch springform pan. Make sure it’s compact to give your cheesecake a sturdy, satisfying bite later on. Set this aside while you work on the fabulous filling.

Step 2: Make the Filling

In a large bowl, beat the mascarpone and cream cheese together using an electric mixer on medium speed until smooth and creamy. This step is key to achieving that luscious texture. Next, add powdered sugar, fresh lemon zest, lemon juice, and vanilla extract, mixing until everything is fully combined and bursting with citrus aroma.

Step 3: Whip and Fold

In a separate bowl, whip ¾ cup of heavy cream until soft peaks form. This whipped cream will lighten the dense cheese mixture, giving the cheesecake that airy lift. Gently fold the whipped cream into the mascarpone mixture with a rubber spatula until the filling is silky and evenly blended—no lumps here!

Step 4: Assemble and Chill

Pour the dreamy filling over your prepared crust, smoothing the top with a spatula. Cover the pan tightly with plastic wrap and chill it in the refrigerator for at least 4 hours to allow the cheesecake to set perfectly. Patience here really pays off with a firm yet creamy texture that slices beautifully.

Step 5: Add the Topping and Garnish

For the finishing touch, whip the remaining heavy cream with powdered sugar until thick and luscious. Pipe or spread this sweetened cream over the chilled cheesecake, then adorn with fresh lemon slices for an elegant pop of color and a hint of fresh citrus perfume.

How to Serve No-Bake Lemon Mascarpone Cheesecake Recipe

A close-up of a single-layer golden brown crumb crust tightly pressed along the base and sides of a round silver springform pan, showing a rough textured surface of crushed crumbs. The pan sits on a light wooden table with part of a red and white checked cloth visible on the upper right side, with no other food or items present. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few fresh lemon slices are a classic choice to highlight this cheesecake’s citrus notes, but don’t be afraid to experiment. A sprinkle of finely grated lemon zest or a few edible flowers can elevate the presentation and add subtle fragrance. Fresh mint leaves paired with lemon curls add a refreshing green contrast that’s eye-catching and inviting.

Side Dishes

This cheesecake pairs wonderfully with a light fruit salad featuring berries or kiwi to echo its bright flavors. For a touch of indulgence, serve alongside a drizzle of raspberry coulis or a small scoop of vanilla bean gelato. These complements balance the lemon’s tartness with sweetness and texture variety that guests will love.

Creative Ways to Present

Consider serving this No-Bake Lemon Mascarpone Cheesecake Recipe in individual glass jars or mini trifles for a stunning presentation that’s perfect for parties. Layer the filling with crumbled crust and fresh lemon curd for an interactive twist. You can also dust it with powdered sugar or finely chopped pistachios for added texture and flair.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake keeps beautifully in the refrigerator when stored in an airtight container. It will stay fresh and creamy for up to 3 days, giving you plenty of chances to enjoy that bright lemony flavor without loss of texture or taste.

Freezing

This cheesecake freezes surprisingly well, which makes it ideal for making ahead. Wrap it tightly in plastic wrap and then foil to avoid freezer burn. Freeze for up to 1 month and thaw overnight in the refrigerator before serving to preserve its delicate flavor and creamy texture.

Reheating

Since this is a no-bake cheesecake, reheating isn’t necessary or recommended. Instead, allow frozen cheesecake to thaw fully in the refrigerator for the best texture. Serve chilled to enjoy the perfect balance of creaminess and freshness that this recipe offers.

FAQs

Can I use regular cream cheese instead of mascarpone?

You can use all cream cheese if mascarpone is hard to find, but mascarpone adds a subtle sweetness and creamy texture that makes this recipe really shine. Mixing both, as suggested, gives the best balance of flavor and smoothness.

How long does the cheesecake need to chill?

The cheesecake requires at least 4 hours to set properly, but for best results, chilling overnight is ideal. This gives the flavors time to meld beautifully and the texture to firm up perfectly.

Is this recipe suitable for a gluten-free diet?

To make it gluten-free, simply substitute the graham cracker crumbs with gluten-free crumbs or crushed gluten-free cookies. The rest of the ingredients are naturally gluten-free.

Can I make this cheesecake ahead of time?

Absolutely! This No-Bake Lemon Mascarpone Cheesecake Recipe is a dream for busy hosts. Make it up to two days in advance and keep refrigerated until serving to save time and reduce stress.

What’s the best way to slice this cheesecake?

For clean slices, dip your knife into hot water and wipe it dry before cutting each slice. This helps the knife glide smoothly through the creamy layers without sticking or tearing.

Final Thoughts

There’s something truly special about a dessert that feels indulgent yet requires minimal fuss, and this No-Bake Lemon Mascarpone Cheesecake Recipe delivers just that. It’s a bright, creamy slice of Italian-inspired heaven that anyone can make and love. Give it a try—you might just find your new go-to dessert for every celebration or cozy night in.