Decadent and rich mascarpone cheesecake is perfectly creamy and full of luscious flavor. The mascarpone cheese takes an ordinary cheesecake and makes it extraordinary! You will be hooked after one taste of this to die for cheesecake.
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You know how sometimes you hit the grocery store and you bring home a cheesecake thinking it is going to be the best thing you have ever tasted? Then you go home, sit down with your cheesecake, take a bite only to figure out it’s disappointing. It’s been a long time since this has happened to me because the grocery stores usually pack their cheesecakes with sugar and preservatives. Since I don’t eat that way, I figured out I can make the most amazing mascarpone cheesecake at home. It’s WAY better than anything I have purchased at the market.
What Is Mascarpone?
Mascarpone is a rich, creamy, naturally sweet, and a little bit tangy Italian cheese. One feature that is notable about mascarpone cheese is that it’s super creamy and you won’t find lumps in it. It’s been a main ingredient in Italian desserts for years because of it’s buttery and rich flavors.
How To Make Mascarpone Cheesecake
Step 1: Sprinkle gelatin on top of the cold water in a small bowl. Allow it to bloom for 5 minutes.
Step 2: Pour the hot water in with the bloomed gelatin, stirring until dissolved. Strain any leftover lumps.
Step 3: Place the mascarpone cheese, gelatin, and sweetener in a stand mixer, mixing until smooth and fluffy.
Step 4: Add the mascarpone mixture to the cheesecake pan and smooth top. Refrigerate until set.
How Long Does It Take For Mascarpone Cheesecake To Set?
You will want to allow the cheesecake to sit in the fridge for a minimum of 3-4 hours for it to set properly. If you try to serve it early, it may be runnier and harder to cut. You could allow it to cool for even longer if you wanted too.
Can I Turn This Cheesecake Into Mini Cheesecakes?
Yes, you can easily turn this into mini cheesecakes. Your best bet is to put the filling in the glasses or ramekins you want to serve it in. Mini mason jars look really cute! You can put them out and put out toppings for your guest and let everyone make their own.
Optional Topping Ideas For This Easy No-Bake Cheesecake
This sweet and delicious cheesecake is lovely on its own. It doesn’t need any additional ingredients, but sometimes it’s fun to try new flavors. You can use this as a base recipe and adjust it as you see fit. Consider some of these ideas:
- Strawberries - If there was ever a fruit that goes with mascarpone cheesecake, it’s strawberries! They are sweet and go amazing with the creamy cheesecake.
- Almonds - Sliver some almonds and sprinkle on top of the cheesecake. It is a subtle flavor but provides fantastic texture.
- Blueberries - Mix some fresh blueberries into the cheesecake mixture and sprinkle a few on top as a garnish. Yummy!
- Whipped Cream - Homemade whipped cream goes really well with cheesecake.
How Long Does Cheesecake Last In Fridge?
You can store the no-bake cheesecake in the refrigerator for up to 3-4 days. Mascarpone doesn’t last as long as regular cream cheese, so keep that in mind. You will want to keep the mascarpone cheesecake covered with a layer or two of plastic wrap to keep it from absorbing other flavors in the fridge. It’s even better if you cover with plastic wrap and place in another storage container for extra protection.
Can I Freeze Mascarpone Cheesecake?
Yes, you can freeze this mascarpone cheesecake. A lot of softer cheeses do not freeze as well, but mascarpone does. This is great if you make a couple cakes so you can eat some now and save the rest for later. Wrap each piece by itself for quick and easy to grab slices. Use plastic wrap or parchment paper to protect it, then freeze in an airtight container. It will last around 2 months in the freezer. To thaw, just place in the refrigerator until it’s defrosted.
Other Great Low Carb No-Bake Cheesecakes:
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Ingredients
- 2 oz cold water
- 1.5 tablespoon gelatin
- 2 oz hot water
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 16 oz mascarpone cheese
Instructions
- Put the cold water in a small bowl. Sprinkle the gelatin on top. Let bloom for 5 minutes.
- Add the hot water to the bloomed gelatin. Stir until it dissolves. If any chunks of gelatin remain strain before adding to the mixer.
- Add the mascarpone cheese, sweetener, and gelatin to a stand mixer. Mix until smooth and fluffy, scraping down the sides as needed.
- Pour into a 6 inch cheesecake pan. Smooth the top. Refrigerate 3-4 hours or until set.
Notes
Nutrition
Julie says
I have never heard of mascarpone cheese. What stores would carry it? Aldi?
Thanks.
Taryn says
Yes, I think I've seen it there. It comes in a small plastic container.
Sarah says
This looks so good I can't wait to try it! Question, you have a lot of other cheesecake recipes on your website, can I interchange mascarpone cheese in those as well, or does that not work? I was given about 6 containers of mascarpone and I want to use them up. I can't wait to try these!
Taryn says
Yes, I would suggest using part mascarpone and part cream cheese.
Lee Hunter says
Not only is the recipe outstanding but so is the rest of the information that comes with it i.e. refrigeration life, freezer life, etc. Absolutely fantastic!
Marjory says
Wow!!! I"m obsessed with the cheescake. And so excited that it's low carb!!!!
wilhelmina says
This cheesecake was the answer to our cravings! So creamy and delicious! It was awesome to be able to make a decadent dessert that still fit our diet for our anniversary!