No-Bake Lemon Mascarpone Cheesecake Recipe

Fast and tasty no-bake Lemon Mascarpone Cheesecake is excellent for any occasion. Prepare two days ahead and refrigerate until serving.

Crust – 2 cups graham cracker crumb – 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



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Put melted butter, sugar, and graham cracker crumbs in a big bowl. Crust. Add crumbs to the springform pan, filling ½ of the way up. Set aside pan.

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Mascarpone and cream cheese in huge basin. Mix them well with a medium-speed electric mixer. Combine powdered sugar, lemon juice, zest, and vanilla.

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To create soft peaks, whip heavy cream by hand for ¾ cup in a separate basin. Fold whipped cream into mascarpone mixture with rubber spatula until thoroughly combined.

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Spread the filling out in the shell until it's smooth. Put it in the fridge for at least 4 hours, or until it sets. Cover with plastic wrap.

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To prepare the topping, whisk heavy cream until thick, then add powdered sugar. Top cheesecake with icing and lemon wedges.

Also See

Chocolate Chip Ricotta Cake Recipe