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    Home » Italian Recipes

    No-Bake Lemon Mascarpone Cheesecake

    May 3, 2020 by angelakallison 15 Comments

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    No-Bake Lemon Mascarpone Cheesecake is sure to be your new favorite cheesecake recipe. Made with mascarpone cheese, lemon, and a delicious graham cracker crust, this Italian-inspired dessert is simple to make and perfect for the warmer months.

    No-Bake Lemon Mascarpone Cheesecake on a serving plate.

    What could be better than a luscious, velvety cheesecake? How about a no-bake version that tastes amazing, is foolproof, and comes together in minutes! Plus, you can make this ahead and chill until ready to serve.

    While making cheesecake can seem daunting, this no-bake version is the complete opposite. Here, there is no need to worry about cracking or filling a water bath. Luckily, this no-bake lemon mascarpone cheesecake tastes every bit as delicious as traditional cheesecakes, but with a lot less work.

    No-Bake Lemon Mascarpone Cheesecake sliced on a plate.

    And if you've never had a mascarpone cheesecake, then this is one that you should definitely try. The mascarpone gives the cheesecake a rich, velvety flavor that you just can't get from cream cheese alone.

    If you've never baked with mascarpone before, it's definitely something you should try. In the mood for something with a bit a Amaretto flavor? Be sure to try this Amaretto Mascarpone Cheesecake with a amaretti cookie crust. Or, bake up another favorite with this Italian Orange Mascarpone Ciambella cake. Try a different take on traditional tiramisu with this Limoncello Tiramisu made with mascarpone and limoncello liqueur. And, for a fun springtime dessert, don't miss this Blueberry Ricotta Cake recipe!

    For another no-bake favorite, don't miss my No Bake Ricotta Cheesecake. Made with just seven ingredients with a beautiful berry topping!

    Simple, delicious, and perfect for every occasion, you are going to love this No-Bake Lemon Mascarpone Cheesecake. Read below on how to make this delightful Italian-inspired dessert.

    No-Bake Lemon Mascarpone Cheesecake Recipe

    This simple recipe comes together in just minutes. However, it does take some planning to soften the cheeses before you begin. I recommend softening the mascarpone and cream cheese at room temperature about an hour before you begin assembly.

    To start, make the graham cracker bottom. In a bowl, combine graham cracker crumbs, melted butter, and sugar. The mixture will resemble coarse sand. Press into the bottom of a 9-inch springform pan going about ½ inch up the side of the pan; set aside.

    Graham cracker crumbs pressed into the bottom of a springform pan.

    Next, cream together the softened mascarpone cheese and cream cheese in a large bowl. Add in the zest and juice of two lemons, powdered sugar, and vanilla. Beat again until well combined.

    bowl of filling for the cake.

    In a separate bowl, use a handheld mixer to beat the heavy whipping cream until thickened. Fold into the mascarpone mixture until just combined. Be sure to not over mix the filling or you will end up with a grainy texture, rather than smooth and creamy.

    glass bowl of filling for the cake.

    Pour the filling on top of the graham cracker crust bottom and spread to smooth. Cover the cheesecake with plastic wrap and refrigerate for at least four hours or overnight.

    Whipped Cream Topping

    Once the cheesecake has firmed up, you can release the collar of the springform and, using two large spatulas, move the cheesecake to your serving platter. You may need a sharp knife to loosen the crust from the collar and bottom.

    ungarnished no-bake lemon mascarpone cheesecake on a pink cake pedestal.

    You can serve the cake as it is, or make a simple whipped cream topping to garnish the cheesecake. To make, simply beat whipped cream until it forms peaks. Beat in the powdered sugar and vanilla until combined.

    Spoon the whipped cream into a piping bag fitted with a star tip. Garnish making small dollops around the border of the cake and top with a small slice of lemon.

    No-Bake Lemon Mascarpone Cheesecake.

    More Italian Lemon Desserts

    • Lemon Ricotta Bundt Cake
    • Limoncello Ricotta Cookies
    • Olive Oil Bundt Cake with Lemon Honey Glaze
    • Italian Lemon Ricotta Cake

    Hope you love this recipe for No-Bake Lemon Mascarpone Cheesecake. Be sure to comment below and let me know what you think. Enjoy!

    No-Bake Lemon Mascarpone Cheesecake on a serving plate.
    Print Recipe
    5 from 23 votes

    No-Bake Lemon Mascarpone Cheesecake

    This delicious no-bake Lemon Mascarpone Cheesecake comes together fast and is perfect for all occasions. Make up to two days in advance and chill in the refrigerator until ready to serve.
    Prep Time20 mins
    Chilling Time4 hrs
    Total Time4 hrs 20 mins
    Course: Dessert
    Cuisine: Italian
    Keyword: lemon cheesecake, mascarpone cheesecake, no bake cheesecake
    Servings: 16 servings
    Calories: 387kcal
    Author: Angela Allison
    Cost: 9-10

    Equipment

    • 9 inch springform pan

    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
    • ¾ cup heavy whipping cream

    Topping

    • ½ cup heavy whipping cream
    • 2 tablespoons powdered sugar
    • lemon slices for garnish

    Instructions

    • For the crust, in a large bowl combine the graham cracker crumbs, melted butter, and sugar. Pour the crumb mixture into the springform pan and press into pan, going about ½ an inch up the sides; set aside.
    • For the filling, in large bowl beat the mascarpone and cream cheese with an electric mixer on medium speed until smooth. Add in the powdered sugar, lemon zest, juice, and vanilla and mix until combined.
    • In a seperate bowl, beat the ¾ cup of heavy whipping cream until soft peaks form. Fold the whipped cream into the mascarpone mixture using a rubber spatula until filling is evenly combined.
    • Pour the filling into the crust and spread until smooth. Cover with plastic wrap and refrigerate until set; at least 4 hours.
    • For the topping, beat the heavy whipping cream until thickened then add in powdered sugar. Pipe onto cheesecake and garnish with sliced lemons.

    Notes

    This delicious no-bake Lemon Mascarpone Cheesecake can be made ahead and even frozen ahead. Just be sure to store in an airtight container. 

    Nutrition

    Calories: 387kcal
    No-Bake Lemon Mascarpone Cheesecake.
    « Chocolate Chip Ricotta Cake | Italian Dessert
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    Comments

    1. Nart at Cooking with Nart

      July 26, 2020 at 7:18 am

      5 stars
      This looks so delicious and easy to make. Love it!

      Reply
    2. Kara

      July 26, 2020 at 7:44 am

      5 stars
      I love this recipe. Baking desserts, especially in the summer, is just something I'm never in the mood to do. This no-bake option looks amazing!

      Reply
    3. Damian

      July 26, 2020 at 7:46 am

      5 stars
      This looks way too delicious for how easy it is to make! Can't beat cheesecake as a dessert and this makes it so easy!

      Reply
    4. Sue

      July 26, 2020 at 7:48 am

      5 stars
      There's nothing better than a great lemon cheesecake, and I love that you used mascarpone, my favorite!

      Reply
    5. Alison

      July 26, 2020 at 8:14 am

      5 stars
      This cheesecake has a rich lemon flavor, and is so light and fluffy! I love that it's a no-bake recipe which is perfect for summer!

      Reply
    6. Gwen Pra

      December 02, 2020 at 9:20 pm

      5 stars
      Delicious and easy—perfect combination!

      Reply
      • angelakallison

        December 03, 2020 at 9:10 am

        So happy you loved it!

        Reply
    7. gloria zeppetella

      March 09, 2021 at 9:02 am

      LOVE your recipes. I am ready to try them for Easter.

      Reply
      • angelakallison

        March 09, 2021 at 11:20 am

        Thanks! I hope you love them 🙂

        Reply
    8. Lin

      August 22, 2021 at 6:23 am

      5 stars
      This recipe turned out beautiful. We have some left and have frozen in individual portions. How long does it keep unfrozen for future refence as I will definitely be making this again.

      Reply
      • angelakallison

        August 22, 2021 at 10:21 am

        I'm so happy you loved it! You can freeze in an airtight container for up to two months.

        Reply
    9. Debra

      August 24, 2021 at 4:58 pm

      5 stars
      We loved this and so easy to make!! We made this twice. First the way it was written and second time we used a shortbread crust instead of graham cracker crust, add a splash of limoncello and topped with a bit of lemon curd. We love each version.

      Reply
    10. Anna Borromei

      September 06, 2021 at 12:44 am

      I just love all you recipes they are so delicious thank you 🌹

      Reply
      • angelakallison

        September 16, 2021 at 2:38 pm

        Thank you! I really appreciate that 🙂

        Reply
    11. Heather

      August 23, 2022 at 4:20 pm

      5 stars
      Made the recipe, very easy and delicious. A huge hit at the office party. I added a little more lemon juice, 1-2 tsps.

      Reply

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    Hi, I'm Angela, the recipe creator of This Italian Kitchen. Cooking alongside her Italian family, she grew up creating authentic meals and desserts.

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