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.

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

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 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.

• 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

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.

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Love always,

Maureen.

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