No-Bake Mascarpone Cheesecake

5 from 5 votes

No-Bake Mascarpone Cheesecake

This no-bake mascarpone cheesecake is made with a buttery brown sugar graham cracker crust that gets filled with a light and fluffy mascarpone cheesecake filling. Top the cheesecake with caramelized peaches, or your favorite fruit of choice for an easy yet completely delicious dessert made from scratch!

Prep Time20

Chill Time3

Total Time3 20

Course: Dessert

Cuisine: American, Italian

Servings:

Calories: 412kcal

Author: Callan Wenner

Equipment

9" springform pan
Food processor or high speed blender
Stand mixer with paddle and whisk attachment (or hand mixer)

Ingredients

2 cups graham cracker crumbs (250g), 16 sheets of full graham crackers
¼ cup light brown sugar 50g
¼ teaspoon kosher salt
½ teaspoon ground cinnamon optional
½ cup + 2 tablespoons unsalted butter melted (141g)
18 oz mascarpone cold
⅔ cup granulated sugar 133g
¼ cup sour cream
1 tablespoon lemon juice freshly squeezed
2 teaspoons vanilla paste or extract
1¼ cups heavy whipping cream 300ml
3 peaches pit removed and sliced into ¼" slices
¼ cup light brown sugar 50g
¼ cup unsalted butter 57g
½ teaspoon ground cinnamon
2 tablespoons heavy whipping cream 30ml
1 teaspoon vanilla paste or extract
Rum optional

Instructions

Pulverize the graham crackers until fine, sandy crumbs form and transfer to a bowl.
Add the sugar, salt, cinnamon and use a fork to toss. Then, add the melted butter and toss the mixture to combine and until all crumbs are fully moistened.
Lightly grease a springform pan then line the bottom and sides with parchment paper.*
Press the crumbs into the bottom and halfway up the sides, being sure to compact it super well, including the corners.
Add the pan to the freezer and prepare the cheesecake batter.

No-Bake Mascarpone Cheesecake Filling

Using the paddle attachment, beat together the mascarpone cheese and sugar for one minute on medium speed, then scrape down the sides.
Add the sour cream, lemon juice and vanilla and mix to combine, then scrape down the sides again then switch to the whisk attachment.
Add the heavy whipping cream and mix on medium speed to combine, then switch to high speed and whip until light and fluffy - about two minutes.
Add the cheesecake filling to the chilled crust, spreading evenly, then refrigerate for at least 3 hours to set.

Caramelized Peaches

Remove the pits from the peaches ands slice them into ¼" slices.
Add the butter, sugar, and cinnamon to a large pan and place over medium heat. Stir until melted, then add the peaches and toss to coat.
Continue stirring occasionally until the peaches begin to soften, then use a slotted spoon to remove them to a plate.
Allow the sugar mixture to bubble and reduce to thicken it slightly, stirring with a rubber spatula. This will take about 2 minutes. Then, add the heavy cream and stir.
Allow it to cook for about a minute, then turn off the heat and stir in the vanilla and rum, if using. Allow the caramel to cool in the pan, away from the heat source.
Toss the peaches with the caramel sauce, then add the peaches to the cheesecake or cheesecake slices.

Notes

Store the cheesecake, covered or uncovered, in the fridge for up to 3 days or up to 5 days if stabilizing with gelatin.

Watch how to line a springform pan with parchment paper in the easiest way.

Use a ⅓ cup measuring cup to press the graham cracker crumbs into the pan.

To make an extra stable cheesecake:

Note this is a great option if the cheesecake needs to travel or be stored out of the fridge for more than one hour.

Combine 2 teaspoons of powdered gelatin with 2 tablespoons boiling hot water. Stir to combine and dissolve.
Drizzle in (with the mixer running) the warm gelatin mixture once the cheesecake filling hits soft peaks, then continue whipping until light, fluffy stiff peaks form.

Nutrition