No Bake Lemon Mascarpone Cheesecake

5 from 1 vote

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.

Prep Time15 mins

Total Time15 mins

Course: Dessert

Cuisine: American

Servings:

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