No-Bake Mascarpone Cheesecake

This no-bake mascarpone cheesecake is an easy and adaptable make-ahead dessert—versatile enough to serve at a dinner party or just at home with family and friends. Each bite will give you a mouthwatering burst of flavors that will satisfy a more worldly appetite. It is simply a beautiful and easy mascarpone dessert that you won't be able to resist! Plus, you can garnish it with whatever fruit is in season.

We are pretty much crazy about mascarpone cheese in this house. So, any type of dessert that contains this velvety, rich, and luscious cheese will, of course, do well.

I posted this recipe first back in December 2016—it's an oldie, now—and I remember how it took me several tries before I got the crust I wanted. But once you have the basics down, it's all about playing around with the toppings. So, a few updates are long overdue, including an alternative recipe of an apple-coffee topping.

Why this mascarpone dessert is a favorite

• You can whip it up without turning on the oven.
• The crust has a rich caramel-like and nutty flavor, and I am using only dates to sweeten it with a hint of vanilla extract.
• A tad of salt and fresh ginger lift and balance the overall flavors.
• The topping is deliciously creamy from the mascarpone cheese with that subtle hint of Amaretto.
• Also, this recipe is so easy to adapt. Garnish it with whatever fresh fruit is in season, or try it with an apple-coffee topping—more on that below.
• Make the crust with different types of nuts, or add a tad more of the Amaretto Liqueur to the filling.
• Let's make it!

Ingredients and notes

The Crust

The crust for this mascarpone dessert is chewy, a little salty, and mildly sweet with a refreshing aftertaste due to the ginger.

Of course, I will tell you that it's totally fine to throw in other nuts or seeds that you might have laying around in your pantry—trust me, I've done the same. But, coming from someone who has tried out all possible combinations, the cashew-pumpkin seeds combo is, in my opinion, still the best, especially for absorbing the vanilla-ginger flavors and not overpowering the rest of this cheesecake.

So, if you can, use cashews with pumpkin seeds to make the no-bake mascarpone cheesecake crust.

Other pairings I've tried: two cups of pecans or hazelnuts with half a cup of raw almonds. Either way, you always want to add that fresh ginger to add warmth and some tangy freshness.

And if you can, use thick Medjool dates to add natural sweetness with a lovely hint of caramel.

The steel-cut oats have a purpose here too. These unrefined wholegrain groats contribute to the lovely chewy texture and nutty flavor and add heartiness. I know you are going to ask me if you can use rolled and quick oats instead. The truth is that I've never tried it, and I assume you can but expect a milder taste.

The filling

The filling is simple, really, but delightfully creamy with the right amount of sweetness from the coconut sugar.

Mix the mascarpone cheese with a hand or stand mixer on a low to medium speed while gradually adding the coconut sugar and amaretto (optional) until it turns into a firm, thick consistency, which takes only a few minutes.

The recipe for the filling calls for only one tablespoon of amaretto liqueur—which you can hardly detect when the flavors come together, but enough to add a defining richness. Feel free to add two to three tablespoons if you want more of the liqueur taste.

The topping

I've topped this no-bake mascarpone cheesecake in so many different ways. From red raspberries to fresh strawberries or a mixture of exotic fruits.

If you are going to serve this cheesecake the same day or as a family weekend tart, you can use bananas, fresh sliced strawberries, and mint leaves for garnish—it's delicious, beautiful, and everyone loves the banana-strawberry combo.

Use beautiful red raspberries if you want to make the tart super festive while hiding sliced bananas under the mascarpone cheese—highly recommended for an extra creamy, fruity layer.

Or top it with a mixture of berries, sliced bananas, and exotic fruits like Asian pears, persimmons, and red dragon fruit for a contrasting color.

And if you love apples, you definitely should try the apple-coffee flavored version.

How to make this no-bake dessert

1. The crust will feel at first crumbly, warm, sticky, and oily.
2. Using your hands, form a rough ball and let it cool a bit at room temperature (a few minutes).
3. Then transfer it immediately to a 9-inch tart pan and evenly press into the pan until you get a smooth surface. The crust is still sticky and oily but much more solid.
4. Once the mascarpone filling is ready, add first a layer of sliced fresh bananas (highly recommended).
5. Then drop the mascarpone mix on top, and with a spatula or large butter knife evenly spread the mixture to fill the tart crust while at the same time pressing down (to hold the banana slices in place).
6. Keep dividing the cheese until the whole crust is filled and you have a smooth white surface ready to be topped with fresh fruit.

Note: a layer of sliced bananas under the mascarpone cheese adds extra richness and a fruity creaminess.

Apple-coffee topping variation

Berries can be quite expensive in fall and winter—at least in my neck of the woods. I usually don't mind spending a bit more on fresh berries if I make the tart for the Holidays or an upcoming event. But you can also make a delicious coffee-apple topping, especially when apples are in season (see picture.)

And here is the alternative recipe:

• Core, peel, and slice about 2 to 3 apples crosswise into ¼ inch slices (assuming that each apple gets you about 12 slices.)
• In a large skillet, melt one tablespoon (coconut) butter.
• Add the apple slices; three tablespoons brewed coffee, ¼ teaspoon Stevia powder, or coconut sugar to taste.
• Cook and gently stir until apple slices are tender (about 7 to 8 minutes)
• Let it cool and neatly arrange the apple slices on top of the mascarpone tart with some coffee beans and hazelnuts to garnish.

Making it ahead of time—tips

It's best to make this cheesecake in advance, without any fruit toppings—except for the sliced banana layer under the mascarpone filling. You can store it in the fridge for up to 3 to 4 days and the freezer for up to a week—defrost the cheesecake in the refrigerator before serving.  

Although not necessary, I highly recommend to cover and store the cheesecake in the refrigerator for at least 2 hours or overnight before topping and serving it with fruits. It firms up the crust and mascarpone filling and becomes a lot easier to cut pie-like pieces.

What to do with leftovers

Always refrigerate any leftovers.

Used bananas as a topping? Normally, this mascarpone dessert doesn't last long enough in my fridge for the bananas to even get a chance to turn brown. But if you have any leftovers store the cheesecake in an airtight container with as little air as possible.

Another option, if you want to use fresh banana slices, brush some fresh-squeezed orange juice over them before the cheesecake goes back into the fridge.

It's a no-bake mascarpone cheesecake that anyone can make. I am stoked to see what toppings you'll come up with.

While you're here, be sure to also check out my frozen mascarpone cupcakes with sweet cherries and the Honey Ricotta Tart.

PIN IT for later! Don't forget to subscribe to my Monthly Newsletter!