No-Bake Lemon Mascarpone Cheesecake Recipe
This No-Bake Lemon Mascarpone Cheesecake is a creamy, tangy Italian-inspired dessert that comes together quickly without any baking. Featuring a buttery graham cracker crust and a luscious mascarpone and cream cheese filling flavored with fresh lemon zest and juice, it’s perfect for make-ahead occasions. The light whipped cream topping with lemon slices adds a beautiful finishing touch, making it an elegant yet easy dessert for any gathering.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup butter, melted
- 2 tablespoons sugar
Filling
- 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
Topping
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- lemon slices for garnish
Instructions
- Prepare the crust: In a large bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom and about ½ inch up the sides of a 9-inch springform pan to form an even crust. Set aside.
- Make the filling: In a large bowl, use an electric mixer on medium speed to beat the softened mascarpone cheese and cream cheese until smooth and creamy. Add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Continue mixing until everything is fully incorporated.
- Whip the cream: In a separate bowl, beat ¾ cup heavy whipping cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture with a rubber spatula until evenly combined, ensuring the filling remains light and airy.
- Assemble the cheesecake: Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula. Cover the cheesecake tightly with plastic wrap and refrigerate for at least 4 hours, or until fully set.
- Prepare the topping: Just before serving, beat ½ cup heavy whipping cream until thickened. Add 2 tablespoons of powdered sugar and beat briefly to combine.
- Decorate and serve: Pipe or spread the sweetened whipped cream onto the chilled cheesecake. Garnish with fresh lemon slices for a bright, decorative touch. Slice and serve chilled.
Notes
- This cheesecake can be made up to two days in advance and kept refrigerated to allow flavors to meld and set perfectly.
- For longer storage, freeze the cheesecake in an airtight container; thaw in the refrigerator before serving.
- Use full-fat mascarpone and cream cheese for best texture and flavor.
- Ensure all dairy ingredients are softened to room temperature before mixing to achieve a smooth filling.
