No Bake Mascarpone Cheesecake Recipes
NO-BAKE CHEESECAKE RECIPE
From the crust to the velvety whipped filling, this is 100% a No-Bake Cheesecake. The mascarpone cheese elevates the flavor and texture of the cheesecake. It is an elegant, crowd pleasing summer dessert.
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 10
Steps:
- Make the Strawberry Sauce Recipe and strain through a sieve, pushing on the solids with a spatula to get as much syrup as possible. Set aside to cool to room temperature or cover and refrigerate if making ahead of time. The strained strawberry sauce will keep 3-4 days.
- In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2" up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set.
- In a large mixing bowl, using an electric hand mixer, add 8 oz cream cheese and 2/3 cup granulated sugar and beat on medium/high speed for 3 minutes until fluffy and smooth, scraping down the bowl as needed. Set aside.
- In a separate mixing bowl, using a clean electric hand mixer, beat 1 1/4 cups heavy whipping cream until stiff peaks form (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
- Use a spatula to fold cream cheese into whipped mascarpone mixture until well blended. Fold in 2 Tbsp lemon juice, adding 1 Tbsp at a time and folding until well incorporated.
- Transfer cheesecake filling over the chilled crust and refrigerate for at least 6 hours or overnight until completely chilled. Just before serving, arrange sliced strawberries in rings over the top and brush with the strained strawberry sauce. Serve extra strawberry sauce over each slice.
Nutrition Facts : Calories 443 kcal, Carbohydrate 23 g, Protein 4 g, Fat 37 g, SaturatedFat 22 g, Cholesterol 103 mg, Sodium 156 mg, Sugar 16 g, ServingSize 1 serving
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- 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.
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