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    Home » Recipes » Dessert » No Bake Lemon Mascarpone Cheesecake with Fresh Berries

    Published: Aug 28, 2018 · Modified: Oct 29, 2024 by Maureen Celestine with 18 Comments

    No Bake Lemon Mascarpone Cheesecake with Fresh Berries

    Welcome back, my fellow foodies! With Labor Day weekend around the corner, I thought it would be right to share this-melt in your mouth lemony no bake mascarpone cheesecake topped with fresh berries.

    Jump to Recipe Print Recipe

    Yup! You heard that right, no need to power on the oven, we don't need the added heat.

    Mascarpone Cheesecake served in a mini tart pan with fresh fruits.
    Updated Image 5/14/19

    Reasons to love this recipe

    This no-bake cheesecake treat is simple to make and utterly delicious. It is the ultimate bake ahead for any gathering or a sweet end to a midweek meal. Just like our favorite holiday pomegranate chocolate tart.

    Compared to other cheesecake recipes that calls for gelatin, this version doesn't require one.

    It requires no effort whatsoever, the refrigerator does the most of the job.

    These no-bake dessert can be made in mini tart tins or using springform cake rounds.

    It stores pretty well in the refrigerator overnight.  Add the fresh fruits before serving, and voila, you are good to go. Oh! One more thing, it freezes well too!

    Ingredients list

    Here are a list of main ingredients you'll be needing to make this easy lemon dessert:

    • Biscuit: I chose mcvities digestive whole wheat biscuit as the base for my crust because it’s rich in fiber, not too sweet and slightly salty. It brings back many childhood memories. You can substitute digestive biscuit for graham crackers or any crumbly biscuit of your choosing.
    • Pecans
    • Butter
    • Cream Cheese
    • Condensed milk
    • Lemon
    • Fresh fruits

    Step-by-Step Instructions for Mascarpone Cheesecake

    we'll start by making the digestive biscuit crust for the cheesecake.

    Step 1: Make the crust

    • Place the biscuit, pecans, and coconut flakes in a food processor and process until crumbly.
    • Combine the mix with melted butter.
    • Press down the biscuit mix into a cake pan or tart pan, making sure to press side to side with your fist or measuring cup. Transfer to the refrigerator for thirty minutes or more.
    step-by-step instructions to make a biscuit crust.
    (Methods A,B, or C pictured above can be used to make a fine crust.)

    Step 2: make the mascarpone filling:

    The creamy filling is a blend of mascarpone, condensed milk, lemon juice, lemon zest, and cream cheese. It's best to use room temperature cheese, so it creams smoothly. The condensed milk helps to firm up the tart and also add sweetness. The lemon juice cuts down the sweetness and adds a little zing. Most people use gelatin to facilitate firmness, but I don't particularly like the texture. My guests always rave about this dessert, so it works for me this way.

    steb-by-step instructions on how to make the Mascarpone Cheesecake filling.
    • Steps:
      Place the cream cheese, mascarpone, condensed milk, and lemon zest in a mixing bowl. Using the paddle attachment, mix on medium speed for a few minutes or until smooth. Add the lemon juice, mix for about thirty seconds and set aside.
    • Pour the filling into the cooled Crust, spread using an offset spatula.
      Transfer to the refrigerator and allow to cool for about 6-8 hours or overnight until firm.

    Expert Tips

    • The cookie crust calls for the use of a food processor. If you don't have one, place the biscuit and pecans in a zip lock bag and use a rolling pin to pound the bag. You can lightly toast the coconut and squish in the palm of your hands.
    • Use only brick-style cream cheese blocks and not the spread in a tub.
    • Make sure the cream cheese and mascarpone cheese are softened at room temperature for a silky smooth mix.
    • Store leftover cheesecake in an airtight container for up to 4 days.
    • Freeze leftovers in a plastic wrap before placing in a freezer bag. Freeze for a maximum of 3 months. The longer it stays in the freezer, it will lose the fresh taste.
    • Rinse and pat dry the fresh fruits with a paper towel to remove excess moisture. Add the fruits when you are ready to serve.
    • It's best to use a pan with fluted base for an easy release. I used a 9" springform pan. A tart pan can also be used.

    Topping ideas

    It's vital to use fruits or toppings that won't overwhelm the taste of the tart. I used fresh strawberries, blackberries, raspberries for this treat. Here are some amazing cheesecake topping ideas:

    • Other fresh fruits: peaches, mango, kiwi, passion fruit, blueberries, cherries
    • Fruit compotes
    • Chocolate shavings or chocolate syrup
    • caramel
    • Crushed nuts: pecans, almonds, pistachios, and lots more!
    • Cookie butter
    • Crumbled cookies
    Topping mascarpone cake with fresh berries.

    I hope you give this No Bake Mascarpone Cheesecake recipe a try. If you are in the mood for some melt in your mouth chocolate dessert, check out this adult raspberry chocolate tart.

    Have you ever tried a no bake cheesecake? Would you rather have a baked cheesecake over a no bake?  Let’s chat in the comments below.

    Recipe FAQ

    Why is my no-bake cheesecake not firm?

    Because the cheesecake hasn't been chilled enough. A no-bake cheese cake filling needs at least 8 hours or chilling time or refrigerate overnight for best results.

    Can I freeze this cheesecake?

    wrap sliced portion in a cling film, then with aluminum foil. Place in a freezer bag, and freeze for 2-3 months. Thaw in the refrigerator overnight, then top with fresh fruits before serving.

    Try these mouthwatering dessert recipes.

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    Love always,

    Maureen.

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    📖 Recipe

    No Bake Lemon Mascarpone Cheesecake

    Simple to make and utterly delicious, this dessert is the ultimate bake ahead for any gathering, or for a sweet end to a midweek meal. It requires no effort whatsoever. Stores pretty well in the refrigerator overnight.
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 12
    Calories: 316kcal
    Author: Maureen Celestine

    Equipment

    • Springform pan

    Ingredients

    FOR THE CRUST

    • 90 g Digestive biscuit (about 17 pieces)
    • ⅓ cup toasted pecan halves
    • ¼ Cup unsweetened coconut flakes
    • 8 tablespoons butter, melted

    FOR THE FILLING

    • 16 Ounces brick-style cream cheese, room temperature (two 8-ounce packages) full fat
    • 8 Ounces mascarpone cheese, room temperature
    • 1 teaspoon lemon zest (from 1 large lemon).
    • 3 tablespoons freshly squeezed lemon juice
    • 8 ounces condensed milk

    TOPPING

    • Fresh fruits such as strawberries, raspberries, and blackberries (rinsed, and patted dry)

    Instructions

    • Place the digestive biscuit, pecan halves, and coconut flakes in a food processor. Pulse for a few seconds until crumbly. Add in the melted butter, pulse twice until the butter incorporates with the crumbs( The crumbs should resemble wet sand). Place the crust in a cake or tart pan ( I used an 9″ springform pan) pressing firmly to bottom and sides(up to 2”) of pan with your fingertips or measuring cup.
    • Chill the crust in the refrigerator for 30 minutes.
    • In a mixing bowl, combine cream cheese, mascarpone, lemon zest, and condensed milk. Using a paddle attachment, mix on medium speed for about 2 minutes or until creamy. Add the lemon juice and mix for about 30 seconds. Pour the filling into the chilled crust and level with a spatula.
    • Cover the pan with a cling wrap and refrigerate for 6-8 hours or overnight.
    • Top with fruits before serving.

    Notes

    Storage: Store leftover cheesecake in an airtight container for up to 4 days.
    Freezing instruction: wrap sliced portion in a cling film, then with aluminum foil. Place in a freezer bag, and freeze for 2-3 months. Thaw in the refrigerator overnight, then top with fresh fruits before serving. 
    Make sure all the ingredients are at room temperature, otherwise you won't get a smooth mix. 

    Nutrition

    Serving: 1 | Calories: 316kcal | Carbohydrates: 20g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 399mg | Potassium: 215mg | Fiber: 1g | Sugar: 15g | Vitamin A: 570IU | Vitamin C: 2mg | Calcium: 224mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @WorldlyTreat or tag #worldlytreat!

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    Reader Interactions

    Comments

    1. Amanda says

      August 31, 2018 at 11:03 am

      I would like a slice right now please;-) Looks very delicious

      Reply
    2. Laura says

      September 01, 2018 at 5:10 am

      Looks delicious! Can’t wait to try this recipe! Thanks!

      Reply
    3. LavandaMichelle says

      September 01, 2018 at 2:23 pm

      What a wonderful post! This looks like a great dish. I would LOVE to try it. Thanks for sharing! 🙂

      Reply
      • Maureen Celestine says

        September 10, 2018 at 10:38 am

        Thanks, LavandaMichelle. My pleasure! I hope you give it a try.

        Reply
    4. Sara Welch says

      September 01, 2018 at 3:43 pm

      I love a good fresh berry mix. This is such a nice dessert!

      Reply
      • Maureen Celestine says

        September 10, 2018 at 10:41 am

        Me, too! Thanks, Sara.

        Reply
    5. Echo says

      September 03, 2018 at 11:23 am

      This looks super good! I love lemon and fresh fruit!

      Reply
      • Maureen Celestine says

        September 10, 2018 at 10:42 am

        Lemon and fruits are the perfect combos!

        Reply
    6. Sydney | AWorldInReach.com says

      September 07, 2018 at 4:24 pm

      Cheesecake is my favorite dessert and this looks AMAZING! I love making new desserts so I might try this out this weekend.

      Reply
      • Maureen Celestine says

        September 10, 2018 at 10:45 am

        They are my weakness, Sydney 😉 I hope you give it a try.

        Reply
    7. Elaine says

      September 08, 2018 at 10:27 am

      This checks all the boxes! No bake, cheesecake, and fresh fruit! Is there any dessert more perfect?

      Reply
      • Maureen Celestine says

        September 10, 2018 at 10:46 am

        Right! Elaine. Life is already chaotic, we don't need that in the kitchen 🙂

        Reply
    8. Carmen Edwards says

      September 08, 2018 at 1:25 pm

      Thanks for such a great recipe. I'll be trying it out this weekend.

      Reply
      • Maureen Celestine says

        September 10, 2018 at 10:49 am

        It's my pleasure, Carmen. I hope you liked it?

        Reply
    9. Jasmine Hewitt says

      September 08, 2018 at 2:29 pm

      I will always pick no bake. it's usually too hot here in Georgia to bake, unless it's a very cold winter.

      Reply
      • Maureen Celestine says

        September 10, 2018 at 10:50 am

        Right!

        Reply
    10. Dominique Brooks says

      September 08, 2018 at 6:57 pm

      Lemon cheesecake! Yum! Now all I need is a vanilla bean cheesecake recipe LOL and I would be set got cheesecake recipes. This dessert is so pretty -- I would feel guilty cutting it!

      Reply
      • Maureen Celestine says

        September 10, 2018 at 10:52 am

        Hmm...I love the sound of that Dominique! I felt equally guilty cutting it, but that was all forgotten after the first bite :)Thanks for stopping by!

        Reply

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    Maureen celestine

    Thanks for stopping by. It means the world to me. On Worldly Treat, you'll discover family-friendly dishes, one-pot recipes, signature cocktails, classic African dishes, holiday favorites, and lots more! Easy recipes for the everyday home cook. You can taste the world right in your kitchen without taking a trip. Please follow along. Let's get cooking!

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