No bake mascarpone cheesecake is the ultimate dessert for anyone craving a rich, creamy, and effortless treat. This decadent dessert combines a crunchy almond biscotti base, a velvety mascarpone center, and a shiny layer of cherry jam—ideal for any celebration. With no baking required, it’s an ideal dessert for warm days or when you need something stress-free yet elegant. Whether you’re hosting a dinner party, celebrating a special event, or simply treating yourself, this cheesecake delivers a balance of flavors and textures that will impress every guest. Plus, it’s freezer-friendly, making it perfect for preparing ahead of time!
Why You’ll Love This No Bake Mascarpone Cheesecake
No baking needed: A cool and refreshing dessert that sets perfectly in the freezer.
Elegant flavors: Almond biscotti crust, silky mascarpone filling, and cherry jam create a delightful harmony.
Make-ahead convenience: Prepare in advance and keep it frozen until serving day.
Perfect for all occasions: From summer BBQs to holiday tables, this cheesecake fits every celebration.
Ingredients
For the Crust:
6 ounces of almond biscotti (regular or gluten-free), finely crushed into about 1 ½ cups of crumbs
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
8 ounces mascarpone cheese, softened to room temperature
¼ cup + 3 tablespoons (78 g) granulated sugar, divided
2 cups (1 pint) heavy cream
1 teaspoon vanilla extract (or ½ teaspoon vanilla paste)
¼ teaspoon almond extract
Pinch of salt
For the Topping:
1 cup cherry jam (or raspberry jam as a substitute)
Fresh cherries or maraschino cherries, for garnish (optional)
Step-by-Step: How to Make No Bake Mascarpone Cheesecake
Prepare the Crust:
In a food processor, pulse almond biscotti into fine crumbs.
Add melted butter and blend until the mixture resembles damp sand.
Press evenly into the bottom of a 9-inch springform pan and freeze while preparing the filling.
Make the Mascarpone Filling:
In a large mixing bowl, beat mascarpone cheese with ¼ cup sugar until creamy and smooth.
In a separate bowl, whisk heavy cream, remaining 3 tablespoons sugar, vanilla, almond extract, and a pinch of salt to soft peaks using hand beaters.
Combine and Layer:
Carefully fold one-third of the whipped cream into the mascarpone mixture until just incorporated.
Fold in the remaining whipped cream in two more additions, mixing gently to keep the filling light and fluffy.
Smooth the filling evenly over the crust and place in the freezer for at least 1 hour, or overnight for a firmer set.
Add the Topping:
Warm cherry jam until runny, then cool slightly.
Spread a thin layer of jam over the cheesecake and return to the freezer for at least 3 hours (or 30 minutes if already frozen overnight).
Serve and Enjoy:
Remove cheesecake from the springform pan. If necessary, slide a thin knife around the edges to help release the cheesecake.
If frozen overnight, allow the cheesecake to rest at room temperature for 10–15 minutes before cutting for the perfect texture.
Helpful Tips
Ensure the mascarpone is at room temperature for a silky, lump-free texture.
A 9-inch springform pan works best for easy removal and neat slices.
Lightly toast sliced almonds for an extra layer of crunch as a garnish.
Substitutions and Variations
Biscotti swap: Use graham crackers, digestive biscuits, or shortbread cookies if biscotti isn’t available.
Jam options: Swap cherry jam for raspberry, strawberry, or apricot for a flavor twist.
Boozy version: Add 1 tablespoon of amaretto or kirsch to the mascarpone filling for a grown-up dessert.
Nut-free: Use a nut-free cookie base to accommodate allergies.
Storage Instructions
Freezer: Store tightly wrapped in plastic wrap or foil for up to 1 week.
Serving: Thaw for 10–15 minutes at room temperature before slicing for the perfect consistency.
Nutritional Information (Per Slice, approx. 12 servings)
Calories: ~340
Fat: 25g
Carbohydrates: 25g
Protein: 4g
Sugar: 18g
Serving Suggestions
Garnish with fresh cherries or natural maraschino cherries for a refined finishing touch.
Drizzle with dark chocolate or caramel sauce for added indulgence.
Serve alongside a glass of sparkling wine or espresso for a luxurious pairing.
Frequently Asked Questions About No Bake Mascarpone Cheesecake
Can I use cream cheese instead of mascarpone?
No, mascarpone gives this cheesecake its unique creamy, delicate texture. Cream cheese would make it denser and tangier.
How long does it take to set?
Freeze for at least 4 hours (or overnight for best results). If freezing overnight, let the cheesecake sit at room temperature for 10–15 minutes before slicing.
Can I make this ahead of time?
Absolutely! This cheesecake can be frozen for up to a week, making it a great make-ahead dessert for parties and holidays.
Can I use another topping instead of jam?
Yes! Try a chocolate ganache, lemon curd, or fresh fruit for a different flavor profile.
Is this gluten-free?
It can be! Just use gluten-free almond biscotti for the crust.
Conclusion
Thank you for stopping by to try this no bake mascarpone cheesecake! It’s one of my absolute favorites—a dreamy balance of creamy filling, nutty crust, and sweet cherry topping. I hope it becomes one of your go-to desserts for family gatherings, celebrations, or just a cozy night in. It’s easy, versatile, and absolutely delicious. Happy baking (well, no-baking!) and thank you for being part of this food-loving community. Enjoy every slice!
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No Bake Mascarpone Cheesecake
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
Description
A rich and creamy no bake mascarpone cheesecake with a crunchy almond biscotti crust and glossy cherry topping. Easy to prepare, freezer-friendly, and perfect for any celebration!
Ingredients
6 ounces almond biscotti (regular or gluten-free), finely crushed (about 1 ½ cups)
4 tablespoons unsalted butter, melted
8 ounces mascarpone cheese, at room temperature
¼ cup + 3 tablespoons (78 g) granulated sugar, divided
2 cups (1 pint) heavy cream
1 teaspoon vanilla extract (or ½ teaspoon vanilla paste)
¼ teaspoon almond extract
Pinch of salt
1 cup cherry jam
Fresh or maraschino cherries for garnish (optional)
Instructions
Prepare the crust: Pulse biscotti into fine crumbs. Mix with melted butter and press into a 9-inch springform pan. Freeze while making filling.
Make the filling: Beat mascarpone with ¼ cup sugar until smooth. In another bowl, whip cream with remaining sugar, vanilla, almond extract, and salt until soft peaks form.
Combine: Fold one-third of whipped cream into mascarpone, then gently fold in the rest. Spread over crust. Freeze for at least 1 hour (overnight for a firmer set).
Top & chill: Warm jam slightly, spread over cheesecake, and freeze for 3 hours or until set.
Serve: Remove from pan. If needed, run a knife along the edges. Let rest 10–15 minutes at room temp before slicing.
Notes
Use room temperature mascarpone for a smooth texture.
Swap cherry jam with raspberry or strawberry jam for a flavor variation.
Garnish with fresh cherries or toasted almonds for an elegant touch.
Store tightly wrapped in the freezer for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 slice
- Calories: ~340
- Sugar: ~18g
- Carbohydrates: ~25g
- Protein: ~4g