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No Bake Lemon Mascarpone Cheesecake Recipe

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4 from 159 reviews

  • Author: Amina
  • Total Time: 6 hours 15 minutes
  • Yield: 12 servings

Description

This no-bake lemon mascarpone cheesecake is a creamy and refreshing dessert perfect for warm days. Featuring a crunchy digestive biscuit, toasted pecan, and coconut crust, it’s filled with a luscious blend of cream cheese, mascarpone, and tangy lemon, then chilled to set without any baking required. Topped with fresh berries, this cheesecake offers a delightful balance of rich and zesty flavors in every bite.

Ingredients

Crust

  • 90 g digestive biscuits (about 17 pieces)
  • ⅓ cup toasted pecan halves
  • ¼ cup unsweetened coconut flakes
  • 8 tablespoons butter, melted

Filling

  • 16 ounces brick-style cream cheese, room temperature (two 8-ounce packages, full fat)
  • 8 ounces mascarpone cheese, room temperature
  • 1 teaspoon lemon zest (from 1 large lemon)
  • 3 tablespoons freshly squeezed lemon juice
  • 8 ounces sweetened condensed milk

Topping

  • Fresh fruits such as strawberries, raspberries, and blackberries (rinsed and patted dry)

Instructions

  1. Prepare the crust: Place the digestive biscuits, toasted pecan halves, and coconut flakes in a food processor. Pulse for a few seconds until the mixture becomes crumbly. Add the melted butter and pulse twice more until the crumbs resemble wet sand and the butter is well incorporated. Transfer the crust mixture into a 9-inch springform or cake pan, pressing firmly against the bottom and up to 2 inches on the sides with your fingertips or the bottom of a measuring cup.
  2. Chill the crust: Place the crust in the refrigerator and chill for 30 minutes to set firmly before adding the filling.
  3. Make the filling: In a mixing bowl, combine the room temperature cream cheese, mascarpone, lemon zest, and sweetened condensed milk. Using a paddle attachment on a mixer, beat on medium speed for about 2 minutes until creamy and smooth. Add the freshly squeezed lemon juice and mix for an additional 30 seconds to fully incorporate.
  4. Assemble the cheesecake: Pour the creamy filling over the chilled crust, spreading it evenly with a spatula. Cover the pan tightly with cling wrap.
  5. Chill to set: Refrigerate the cheesecake for 6 to 8 hours, or preferably overnight, allowing it to fully set and develop flavors.
  6. Add toppings and serve: Just before serving, decorate the top of the cheesecake with fresh fruits such as strawberries, raspberries, and blackberries for a vibrant and refreshing finish.

Notes

  • Ensure all cheeses are at room temperature before mixing to achieve a smooth filling.
  • Press the crust firmly into the pan to avoid any gaps that could cause filling leakage.
  • The cheesecake is best chilled overnight for optimal flavor and texture.
  • Use a springform pan for easier removal of the cheesecake.
  • Fresh fruits can be substituted with your favorite berries or seasonal fruits.
  • Store leftover cheesecake covered in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/no-bake-lemon-mascarpone-cheesecake-recipe/