No Bake Mascarpone Cheesecake
This no bake mascarpone cheesecake is an easy recipe and an adaptable make-ahead dessert perfect for special occasions. It looks beautiful and is also extremely adaptable. Garnish it with whatever fruit you have on hand.
Servings: 10 Servings
Calories: 609kcal
Equipment
- 1 9-inch tart form with removable bottom
- 1 Stand Mixer with whisk attachment You can also use a large bowl and a handheld mixer.
- 1 high-speed blender like a Vitamix
- 1 rubber spatula You can also use a large butter knife or the back of a spoon.
Ingredients
For the Crust
- 2 cups cashews or hazelnuts or pecans 273 grams
- 1 cup steel-cut oats gluten-free, 189 grams
- ½ cup pumpkin seeds or roasted sunflower seeds 70 grams
- ½ teaspoon salt
- ½ teaspoon fresh grated ginger
- 1 teaspoon vanilla extract
- 7 Medjool dates About 140 grams
- ¼ cup coconut oil 35 grams
Filling and Topping
- 16 ounces mascarpone 455 grams
- 3 tablespoons raw coconut crystals or coconut sugar
- 1 tablespoon amaretto liqueur or more as desired
- 2 bananas peeled and sliced crosswise
- 1 pound fresh raspberries strawberries, or your fruit of choice (450 grams)
Instructions
Make the Crust
- Place cashews, oats, seeds, and salt in a high-speed blender. Coarsely chop for a couple of seconds on medium speed.
- Pause the blender. Add ginger, vanilla extract, dates, and coconut oil.
- Blend everything on the highest speed setting until completely pulverized, and you have obtained a sticky, smooth mixture—use a temper to rotate the ingredients around the blade if you are using a Vitamix.
- The crust will feel at first crumbly, warm, sticky, and oily. Use your hands to form a rough ball and let it cool a bit at room temperature (a few minutes).
- Transfer the mixture immediately to a 9-inch tart pan and evenly press into the pan (careful because parts can still be hot). The crust should feel sticky and oily but more solid.
- Press into the pan's bottom and up sides until you get a smooth surface.
- Cover and reserve in the refrigerator while making the tart filling.
Filling and Topping
- Mix the mascarpone at a medium speed—using a hand or stand mixer.
- Gradually add the coconut crystals and amaretto. Continue to mix on medium speed until thoroughly combined, and the mascarpone turns into a firm, thick consistency (a couple of minutes).
- Take the tart crust out of the refrigerator and layer with sliced bananas.
- Transfer the mascarpone mixture on top of the bananas and, while pressing down (to hold the banana slices in place), evenly spread the mixture to fill the tart crust.
- Top evenly with fresh raspberries (or fruit of your choice).
- Cover and place in the refrigerator for at least 2 hours or overnight before serving.
- Keep stored in the refrigerator for up to 4 or 5 days.
Notes
Chill time: A minimum of two hours of chill time is necessary for clean slicing.
Toppings: I encourage you to get creative and playful with your toppings!
Apple-coffee topping variation:
- Core, peel, and slice about 2 to 3 apples crosswise into ¼ inch slices (assuming each apple gets you about 12 slices).
- 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.
Nutrition
Calories: 609kcal | Carbohydrates: 52g | Protein: 14g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 45mg | Sodium: 146mg | Potassium: 469mg | Fiber: 8g | Sugar: 22g | Vitamin A: 691IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 3mg