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.
Keyword lemon cheesecake, mascarpone cheesecake, no bake cheesecake
Prep Time 20minutes
Chilling Time 4hours
Total Time 4hours20minutes
9 inch springform pan
2cupsgraham cracker crumbs
28 ounce containersmascarpone cheese, softened
18 ounce containercream cheese, softened
1 ½cupspowdered sugar
2lemons, zested and juiced
¾cupheavy whipping cream
½cupheavy whipping cream
lemon slices for garnish
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.
This delicious no-bake Lemon Mascarpone Cheesecake can be made ahead and even frozen ahead. Just be sure to store in an airtight container.
Recipe courtesy of This Italian Kitchen. Sign up for more recipes today at https://thisitaliankitchen.com