Published: · Modified: by Nicki Sizemore · This post may contain affiliate links
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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!
Ingredients:
- Heavy cream
- Mascarpone cheese
- Sugar
- Vanilla extract
- Almond extract
- Almond biscotti (or you can use graham crackers)
- Butter
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.
Make-ahead cheesecake
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!
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No Bake Mascarpone Cheesecake
This no bake mascarpone cheesecake is the easiest cheesecake you’ll ever make! With a press-in biscotti crust and an almond-scented filling, it’s the perfect dessert for any occasion or holiday. The frozen filling has an ice cream-like texture that slowly softens as you eat it, turning ultra creamy. Take note that this cake needs to freeze for an hour before adding the cherry jam topping, then for another 3 hours to set. However, you can make it completely the day (or several days!) before. Take the mascarpone out of the refrigerator an hour or two before making the cake to come to room temperature, or follow the instructions in the notes below for softening it quickly.
Prep Time20 minutes mins
Freezing time3 hours hrs
Total Time3 hours hrs 20 minutes mins
Course: Dessert
Cuisine: American
Keyword: easy cheesecake recipe, easy no bake cheesecake recipe, mascarpone cheesecake, no bake mascarpone cheesecake
Servings: 8 people
Author: Nicki Sizemore
Ingredients
Crust
- 6 ounces almond biscotti (regular or gluten-free), or 1 ½ cups biscotti crumbs
- 4 tablespoons butter, melted
Cheesecake
- 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
Topping
- 1 cup cherry jam
- Fresh cherries or maraschino cherries, for garnish (optional)
Instructions
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.
Notes
Do Ahead: The cake can be covered tightly and frozen for up to 1 week.
Tips:
- 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.
More Desserts
- Healthy Gluten Free Apple Honey Cake (Paleo!)
- Gluten Free Pie Recipes (+ New Class!)
- Easy Maple Glaze (for donuts, scones, cakes and more!)
- Easy Homemade Strawberry Sauce (and how to serve it!)
Reader Interactions
Comments
B says
Do you have an approximate sodium content? My elderly mom would love this (I'm sure everyone will) but her sodium needs to be monitored. I can adjust the serving size for her based on approximate sodium content. Thank you
Reply
Nicki Sizemore says
Hi there! Unfortunately I don't know the sodium content, but mascarpone is considered a low-sodium cheese. The recipe has you add a pinch of salt, but you can omit it. I hope you and your mom enjoy!
Reply
Janet says
I don't have a spring-form pan. Since this is not in a water bath can I use a 9-inch glass baking dish? Thank you
Reply
Nicki Sizemore says
Hi Janet! You can absolutely use a regular pie dish, although you will likely have extra filling. I hope you enjoy!
Reply
Wendy Capelin says
Hi, does it have to be frozen? If I left in the fridge for 24 hours would that suffice or not? Reason I ask is I dont have lots of room in my freezer currently.
Thanks
Wendy
Reply
Nicki Sizemore says
Hi Wendy! This cake does need to be frozen, as it won’t set in the fridge. I hope you enjoy!
Reply
Allybird says
This was delicious and very easy. Perfect flavour and texture. My partner loved it. This will be my go-to recipe from now on. Thank youReply
Nicki Sizemore says
Thank you for your comment, and I'm so happy to hear you enjoyed!!
Reply
Patricia Larkin says
I made this No bake Mascarpone Cheesecake for Christmas Eve dessert. It was such a tremendous hit. The only thing I changed was it was my first no bake cheesecake the Cherry jam topping. I couldn't find cherry jam at my store so I found a real easy recipe and made my own fresh black /fresh Bing cherry jam. It was so delicious. It was my first "no.bake" cheesecake and guaranteed Ill be making very often. Thank you and Happy New Year!Reply
Nicki Sizemore says
Hi Patricia, I’m so glad you enjoyed, and the homemade bing cherry jam sounds fabulous!
Reply
Mike says
When I make Tiramisu, I use eggs not cream. (whip the egg whites, then the egg yolks with sugar finally the marscapone. Add the yolk/sugar mixture to the marscapone. Fold in the 1/4 egg whites and then the rest.)
I let it set for a few hours in the freezer then put it in the fridge. It remains firm for a few days. No problem cutting it (I use a hot knife).
I will try your version and mine and see which I prefer. I must say that I am afraid that the cream will cause the cake to loose its cheesy flavour as marscapone has a very delicate flavour.Reply
Nicki Sizemore says
Hi Mike, I love tiramisu as well! It's definitely a different dessert altogether, since it's made with landyfingers and zabaglione. This dessert is more like a creamy cheesecake/pie, but I hope you'll love it too!
Reply
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