No-Bake Mascarpone Cheesecake

This no bake mascarpone cheesecake is an easy recipe and an adaptable make-ahead dessert perfect for special occasions.

Each bite will give you a mouthwatering burst of flavors that will satisfy a more worldly appetite. Garnish it with whatever fruit is in season—gluten-free.

It is simply a beautiful and easy mascarpone dessert that you won't be able to resist!

Like my Keto cheesecake cups, this Amaretto mascarpone cheesecake is a bit different than your traditional cheesecake, but it's a rich, delicious dessert that's simply irresistible.

The fun part is playing around with fresh fruit toppings, and I've included our favorites, including an alternative recipe for an apple-coffee topping.

Love no-bake desserts? Then try also my chocolate and coconut bites. They might just become your favorite healthy treats!

Jump to:

• Why you'll love this no-bake dessert
• Ingredients & notes for the crust mixture
• Ingredients and notes for the cheesecake filling
• Recipe steps—highlights
• Extra Tips
• Possible fruity toppings
• Apple-coffee topping variation
• Equipment
• Making it ahead of time—tips
• What to do with leftovers
• Other desserts you might like
• 📖 Recipe

Why you'll love this no-bake dessert

• You can whip it up without turning on the oven.
• The crust has a rich caramel-like and nutty flavor
• 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 mascarpone mixture is luxuriously creamy with only a subtle hint of Amaretto.
• Also, it's an easy-to-adapt mascarpone dessert.
• Garnish it with whatever fresh fruit is in season, or try it with an apple-coffee topping—more on that below.

Ingredients & notes for the crust mixture

The crust for this mascarpone dessert is chewy, a little salty, and mildly sweet with refreshing gingery notes.

Nuts & seed combo: I've tried many possible nut and seed combinations, but the cashew-pumpkin seeds combo is, in my opinion, still the best.

It perfectly absorbs the vanilla-ginger flavors and does not overpower the rest of this cheesecake.

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

Other pairings that work: two cups of pecans or hazelnuts with half a cup of raw almonds. You always want to add fresh ginger to add warmth and some tangy freshness.

Medjool dates will add natural sweetness with a lovely hint of caramel.

Steel-cut oats: These unrefined wholegrain groats contribute to the lovely chewy texture and nutty flavor and add heartiness.

You might 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.

Ingredients and notes for the cheesecake filling

Two simple ingredients will turn into a delightfully creamy filling with the right amount of sweetness.

Mascarpone: indulge in sweet and rich Italian cream cheese. Whole foods Mascarpone Farmstead and BelGioioso can easily be found in grocery stores or online.

Coconut sugar: You can also use brown sugar.

Recipe steps—highlights

Find the printable recipe with measurements below in the recipe card.

Extra Tips

• Cover the crust with plastic wrap or parchment paper and reserve it in the fridge while making the mascarpone mixture.
• Always gradually add the coconut sugar and Amaretto (optional) until the creamy mascarpone mixture obtains a thick consistency with stiff peaks (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.
• I highly recommend adding a layer of banana slices between the crust and mascarpone mixture. It adds extra richness and a fruity creaminess.
• If you do add a layer of banana slices, spread the creamy mixture into the tart crust while simultaneously pressing down to hold the banana slices in place.
• Although unnecessary, I highly recommend covering and storing 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 makes it easier to cut pie-like pieces.

Possible fruity toppings

I love to decorate fresh fruit on top of the cheesecake to add freshness and beautiful colors. Here are a few of my recommendations.

• If you serve this cheesecake the same day or as a family weekend tart, you can use bananas, fresh strawberries, and mint leaves for garnish—it's delicious and beautiful, and everyone loves the banana-strawberry combo.
• Another option is to use contrasting colors with a mixture of berries, sliced bananas, and exotic fruits like Asian pears, persimmons, and red dragon fruit.

• Love apples? Then you definitely should try the apple-coffee-flavored version.
• Use beautiful red raspberries to make the tart super festive while hiding sliced bananas under the mascarpone cheese—highly recommended for an extra creamy, fruity layer.

Apple-coffee topping variation

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 each apple gets you about 12 pieces).
• In a large skillet, melt one tablespoon (coconut) butter.
• Add the apple slices, three tablespoons of 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.
• Refrigerate until ready to serve.

Equipment

• You need a 9-inch tart form with a removable bottom.
• You can whip the mascarpone mixture in a stand mixer bowl using a whisk attachment or use a handheld mixer and a large mixing bowl in case you don't have an electric stand mixer.
• It's best to use a rubber spatula, a large butter knife, or the back of a spoon to evenly spread the mascarpone mixture into the tart form.

Making it ahead of time—tips

• It's best to make this cheesecake in advance, without fruit toppings—except for the sliced banana layer between the filling and the crust.

• Store it in the fridge for up to 4 days or in the freezer for up to a week—defrost the cheesecake in the refrigerator before serving.  

What to do with leftovers

• Always refrigerate any leftovers.
• Used bananas as a topping? Usually, this easy 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 or fresh lemon juice over them before the cheesecake goes back into the fridge.

It's one of the easiest cheesecake recipes.

You don't need an oven, piping bag, or rolling pin. It's the perfect dessert that you can make with seasonal fruit, even on hot summer days.

I am stoked to see what toppings you'll come up with.

Other desserts you might like

---

Don't forget to subscribe to my Monthly Newsletter!

Have questions? Simply comment below or message me. If you make this recipe, please leave a comment and a starred review below. Thank you!

---

📖 Recipe