How to Make No-Bake Mascarpone Cheesecake?

Mascarpone Cheesecake


  • Prep: 20 mins
  • Cook: 180 mins
  • Total: 200 mins
  • Yield: 8 servings
  • Cooking Method: Freezing
  • Recipe Cuisine: American


  • 170grams almond Biscotti
  • 4 tablespoonsbutter (melted)
  • 226grams Kalleh Mascarpone Cheese (at room temperature)
  • 1/4 cup+3 tablespoons (78 grams)granulated sugar (divided)
  • 2cupsheavy cream
  • 1teaspoonvanilla extract
  • 1/4teaspoonalmond extract
  • a pinch of salt
  • 1 cup cherry jam
  • fresh cherries or maraschino cherries (optional)for garnish

Have you ever tried making a no-bake Cheesecake? This Mascarpone Cheesecake is a bit of heaven here on earth that you can easily make at home. This dessert is absolutely easy and fantastic, and so perfect for any occasion or holiday. However, this Cheesecake is a bit different from some recipes, as it doesn’t need baking or gelatine. It has no eggs and doesn’t set in the same way as a regular Cheesecake, therefore the texture is creamier and softer. 

It is best to make and refrigerate the No-bake Mascarpone Cheesecake the day (or several days!)  before you want to serve it.


Step 1

Put the Biscotti in a food processor (or a Ziploc bag and roll over them with a rolling pin) until you reach fine crumbs. Add the melted butter, and combine them well. Transfer the crumbs into a springform pan and press into the bottom. Freeze it while you make the filling.

Step 2

To prepare the filling, beat the Mascarpone Cheese and 1/4 cup of the sugar until smooth.

Step 3

In a different bowl, mix the heavy cream, the remaining three tablespoons of sugar, almond extract, vanilla extract, and a pinch of salt. Beat the mixture to soft peaks. Whisk in the whipped cream to the Mascarpone mixture in three parts, and fold with a rubber spatula just until combined (don’t overmix).

Step 4

Spread the filling evenly onto the cold crust. Cover the pan and freeze for at least 1 hour.

Step 5

Pour the cherry jam over the top of the cheesecake and spread it in a thin layer with a spoon or a spatula. Freeze the cheesecake again for at least 3 hours.

Step 6

Remove the cheesecake from the springform ring with a knife. Now it is ready to serve! Enjoy!

Cooking Notes

You need a 9-inch springform pan for this Cheesecake.

Don’t forget to take the Mascarpone out of the refrigerator an hour or two before making the Cheesecake. So that it will come to room temperature.

This Cheesecake needs to freeze for an hour before adding the cherry jam topping.

For the best crust results, use salted Pretzels and unsalted butter.

You can wrap the Mascarpone Cheesecake with several layers of plastic wrap and freeze up to 3 months.

This No-bake Mascarpone Cheesecake can be made up to 3 days ahead.

You can use fresh or dried fruit, flowers, and nuts for topping.


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