No-Bake Mascarpone Cheesecake

No-bake - This is such a great no-bake dessert option for those hot summer days! That means no oven, no hot water bath, and it also comes together super quick. If you really don't even want to turn on your stovetop for the caramelized peaches, just add fresh fruit or the strawberry sauce from my mini strawberry cheesecakes!

Flavor & Texture - This cheesecake is not too sweet, and is much lighter in texture than a baked traditional cheesecake due to the mascarpone and whipped cream. By adding a touch of lemon and sour cream, it helps to brighten up the mascarpone filling.

Versatile - Because the mascarpone mixture is pretty much a blank canvas, you can really choose your own path on the flavors you'd like to incorporate! See the variations section for ideas and cater this to fit your special occasions!

If you love no bake desserts using mascarpone like my Cherry Almond Tiramisu, Earl Grey Tiramisu, or Pumpkin Chai Tiramisu, then you'll definitely love this no-bake cheesecake with mascarpone.

• Graham cracker crumbs. For the cookie crust. See the variations section for more ideas of what can be used.
• Mascarpone. Also known as Italian cream cheese or mascarpone cream cheese, and far less sour tasting than standard cream cheese.
• Heavy whipping cream. Note that you must use heavy whipping cream (or double cream in the UK) for the correct fat content. This should be cold from the fridge when incorporating it into the recipe.
• Lemon juice. This helps to bring brightness and a bit of acidity to the dessert, which is more akin to the tang in a traditional cheesecake.
• Sour cream. Use full-fat sour cream, this also helps to bring extra flavor to the filling.
• Vanilla extract. This is something that cannot be left out! If you have vanilla beans or vanilla paste, that's even better.
• Fruit. This recipe uses peaches that get caramelized into a gorgeous caramel. However, use whatever type of fruit you'd like! See the variations section for more ideas.

Note you will also need a 9" springform pan with a removable bottom for this recipe. See the recipe card for full ingredients list and quantities.

There are quite a few ways that you could mix up this recipe to make it your own!

• Crumb Crust - chocolate graham crackers, Biscoff cookies, Oreos, or vanilla wafers. Use the same amount.
• Fruit - fresh strawberries, raspberries, mango, or fresh berries are all great toppings. You could also swap the lemon for lime juice!
• Other toppings - try drizzling on melted dark chocolate, milk chocolate, or white chocolate to serve. You could also spread on some easy lemon curd for an extra lemony version!
• Cream cheese - use a combination of cream cheese and mascarpone for a slightly tangier version of the cheesecake. Swap 8oz of cream cheese for 8oz of mascarpone.
• Mini - turn these into individual no-bake cheesecakes by assembling the ingredients in cupcake liners in a muffin tin or add them to small mason jars!

Before beginning, line the bottom and sides of the springform pan with parchment paper. Watch a quick video on the best way to do this!

One: Use a food processor to pulverize the graham crackers into fine crumbs, then mix them together in a medium bowl with melted butter, brown sugar, and salt.

Two: Press the cookie or biscuit base into the bottom and sides of the springform pan, going about halfway up the sides of the pan. Freeze while you make the cheesecake filling.

Three: Beat together the mascarpone (note this can be cold or room temperature) in the bowl of a stand mixer with the paddle attachment until combined, then add the sour cream and lemon juice.

Switch to the whisk attachment and drizzle in the heavy cream, whipping until fluffy stiff peaks form.

Four: Pour the cheesecake mixture into crust and spread evenly using an offset spatula.

Hot tip!Rub together 1 tablespoon of lemon zest with the sugar before adding it to the mascarpone for a brighter flavored lemon cheesecake.

Five: Combine butter, brown sugar, cinnamon, and sliced peaches to a saucepan over medium heat.

Six: Once bubbling, add heavy cream and toss to combine. Remove the peaches and reduce the syrup. Allow to cool slightly, then recombine and add the peaches to the top of the cheesecake or slices.

The best way to stabilize a no-bake mascarpone cheesecake is by incorporating gelatin. To do this, combine 2 teaspoons of powdered gelatin with 2 tablespoons of boiling hot water, and heat and stir until just dissolved (keep it slightly warm so it doesn't seize).

Drizzle the liquid gelatin into the cheesecake filling during the soft peak stage (with the mixer running), then continue whipping until stiff peaks form.

• Line the entire pan with parchment paper for easiest removal.
• Use a ⅓ cup measuring cup to press the crust into the springform pan - it fits the job perfectly! You could also use the bottom of a glass to press it in.
• The mascarpone can actually be cold or at room temperature for this recipe, but the heavy cream should be very cold.
• Use a bit of gelatin to make sure the cheesecake is extra set for instances where travel is long or the cheesecake may need to be out of the fridge for longer than an hour prior to serving.

This is completely a personal preference. It comes down to whether you want to turn your oven on, and the texture you prefer. A baked cheesecake will be much denser, while a no-bake cheesecake is quite light and airy.

No. While similar, mascarpone high a less tangy taste and is slightly looser in consistency. Additionally, mascarpone has a higher fat content than cream cheese and is made with butter fat, while cream cheese is made strictly with milk fat.

Add the graham crackers to a zip-top bag, and remove all the air and seal. Place it on top of a dish towel, then use a rolling pin or bottom of a saucepan to crush the crackers as finely as possible.

Store the no-bake mascarpone cheesecake in the fridge covered in plastic wrap for up to three days. If using gelatin, the cheesecake will keep for an extra day or two. Note that the crust will begin to weep and get slightly soggy, but will still hold shape.

The mascarpone cheesecake also freezes quite well. I like to freeze it directly in the spring form pan for about two hours, then I remove it, tightly cover it with plastic wrap, and aluminum foil, then place it into a sealed zip-top bag. Freeze for up to three months. Unwrap completely, then thaw in the fridge before slicing and eating.

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