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No-Bake Cheesecake with Mascarpone and Strawberry Topping Recipe

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3.8 from 9 reviews

This No-Bake Cheesecake is a luscious and elegant dessert perfect for summer gatherings. Featuring a crunchy graham cracker crust and a velvety filling made with cream cheese, mascarpone, and freshly whipped cream, it offers a smooth texture and rich flavor. Topped with fresh strawberries and a homemade strawberry sauce, this cheesecake requires no oven and is simple to prepare in just 30 minutes of active time, with chilling overnight to set.

Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs (from 12 whole crackers)
  • 1 Tbsp granulated sugar
  • 8 Tbsp unsalted butter (1 stick), melted

No Bake Cheesecake Filling

  • 8 oz cream cheese, at room temperature
  • 2/3 cup granulated sugar
  • 1 1/4 cups heavy whipping cream, chilled
  • 12 oz mascarpone cheese, chilled
  • 2 Tbsp lemon juice, freshly squeezed

Strawberry Topping

  • 8 oz strawberries, thinly sliced
  • 1 batch strawberry sauce (strained and chilled)

Instructions

  1. Prepare Strawberry Sauce: Make the strawberry sauce recipe and strain it through a sieve, pressing the solids with a spatula to extract as much syrup as possible. Set aside to cool to room temperature or refrigerate if preparing ahead. The strained sauce can be stored for 3-4 days.
  2. Make Graham Cracker Crust: In a food processor bowl, coarsely break the graham crackers and pulse until fine crumbs form. Transfer the crumbs to a bowl, add 1 Tbsp of granulated sugar and the melted butter. Stir until crumbs are evenly moistened. Line a 9-inch round springform pan with a parchment paper circle, then press the crust mixture firmly into the pan bottom and about 1/2 inch up the sides. Freeze for 15 minutes or refrigerate for 30 minutes to set.
  3. Prepare Cream Cheese Mixture: In a large mixing bowl, use an electric hand mixer to beat the cream cheese and 2/3 cup granulated sugar on medium-high speed for about 3 minutes until the mixture is smooth and fluffy. Scrape down the bowl as needed to ensure an even texture, then set aside.
  4. Whip Cream and Mascarpone: In a separate mixing bowl, whip the chilled heavy cream on high speed with a clean hand mixer until stiff peaks form, approximately 3-5 minutes. Reduce speed to medium-low and beat in the chilled mascarpone cheese until fully combined and smooth.
  5. Combine Filling: Gently fold the cream cheese mixture into the whipped mascarpone and cream mixture using a spatula until well blended. Then fold in the lemon juice 1 tablespoon at a time until incorporated evenly.
  6. Chill Cheesecake: Spread the cheesecake filling evenly over the chilled crust. Refrigerate the cheesecake for at least 6 hours or preferably overnight until fully set and chilled.
  7. Decorate and Serve: Just before serving, arrange thinly sliced strawberries in decorative rings over the cheesecake top. Brush the arranged strawberries with the strained strawberry sauce. Serve extra strawberry sauce on the side with each cheesecake slice for added flavor.

Notes

  • This no-bake cheesecake, including crust, filling, and strawberry syrup, can be prepared up to 3 days in advance, making it convenient for entertaining.
  • Ensure all dairy ingredients are well chilled for the best whipping results.
  • Use fresh lemon juice for optimal flavor and brightness in the filling.
  • For a firmer crust, freeze it rather than refrigerate before adding filling.

Find it online: https://bitezly.com/no-bake-cheesecake-with-mascarpone-and-strawberry-topping-recipe/