No-Bake Lemon Cheesecake – With A Mediterranean Twist

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There’s something magical about a No-Bake Lemon Cheesecake—it’s light, creamy, and bursting with fresh citrus flavor, all without turning on the oven! This easy no-bake cheesecake recipe combines cream cheese and mascarpone for the silkiest texture, balanced by the perfect amount of lemon zest and juice for a bright, refreshing bite.

For my other Mediterranean Recipes in the series, you can check out my Simple, yet Delicious Mediterranean Orzo, My One of a Kind Mediterranean Spinach Pie or my Chicken Kebabs with no Skewers!

I first developed this recipe when working on a Mediterranean series and was trying to think of a light Mediterranean dessert. The mascarpone creates a more refined, creamy, and subtly sweet cheesecake—almost like a cross between a traditional New York-style cheesecake and an Italian-style dessert! YUMMM!! Whether you're making this for a summer gathering, holiday dessert, or just because, this no-bake cheesecake is guaranteed to impress. Plus, it’s beginner-friendly—no baking skills required!

If you enjoy Lemony desserts, check out my Lemon Posset or these Lemon Blueberry Ricotta Pancakes!

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Why You’ll Love This Recipe

No Oven Needed – Perfect for warm days when you don’t want to turn on the oven.
Silky Smooth Texture – The blend of cream cheese and mascarpone creates a rich yet airy filling.
Bright & Refreshing – Made with real lemon juice and zest for a natural citrus flavor.
Make-Ahead Friendly – Stores beautifully in the fridge or freezer.
Customizable – Easily adapt the crust, filling, or toppings for your personal taste! Also you can serve this two ways! If you set it in the fridge you get a firm mousse consistency or in the freezer for a slightly frozen treat.

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No-Bake Lemon Cheesecake Video

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Ingredients

Full recipe, instructions and photos in the recipe card at the end of this post

For the Crust:

• Graham cracker crumbs or digestive biscuits(10 graham crackers)
• Unsalted butter, melted

Cheesecake Filling:

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• Softened cream cheese, room temperature – Room temp cream cheese blends smoother, so take it out at least 30 minutes before mixing.
• Mascarpone, room temperature – This adds an extra creamy, rich texture.
• Sweetened condensed milk – Sweetens the filling while keeping it smooth and luscious.
• Fresh lemon juice – About 1.5 large lemons, for a bright, tangy flavor.
• Lemons – Use 1 lemon if you prefer a milder citrus flavor BUT I highly recommend two for the lemon flavor to really come through!
• Vanilla extract – Balances the tartness with warmth.
• A few drops of yellow food coloring (optional) – Just a hint enhances the lemony look! I used Watkins All Natural Food Coloring.

Lemon Whipped Cream:

• Heavy whipping cream (30-35% fat only) – Lower fat won’t whip properly!
• Powdered sugar – Sweetens the topping without making it grainy.
• Fresh-squeezed lemon juice – Adds a citrusy brightness.
• Fresh lemon zest – Brings extra lemon flavor.

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Why Mascarpone?

Mascarpone adds a rich, creamy, and slightly sweet flavor to cheesecake. Here’s what it brings to the table:

1. Silky Texture: Mascarpone is softer and creamier than cream cheese, giving the cheesecake a luxurious, melt-in-your-mouth feel.
2. Mild Sweetness: It has a more delicate, less tangy flavor compared to cream cheese, which makes the overall taste smoother and more mellow.
3. Buttery Richness: Its high fat content adds depth and richness, making the cheesecake taste more indulgent.
4. Balanced Flavor: Because it’s less acidic, it allows other flavors (like vanilla, citrus, or chocolate) to shine through more clearly.

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Tips for Best Results

Whether it’s your first time making no-bake cheesecake or you’re already hooked, these simple tips will help you get the creamiest texture, smoothest slices, and most beautiful presentation every time.

• Let Cream Cheese and Mascarpone Come to Room Temperature: This is key for a smooth, lump-free filling. Cold cream cheese can clump when mixed, so set your dairy out at least 30 minutes before mixing with your electric mixer.
• Don’t Over Mix the Filling: Once everything is combined, stop mixing! Over mixing adds air, which can cause the cheesecake to crack or deflate once chilled. Mix until just smooth and creamy.
• Use Full-Fat Ingredients: Stick to full-fat cream cheese, mascarpone, and heavy cream (30–35% fat). Lower-fat options don’t set as well and can result in a runny filling.
• Chill the Mixing Bowl for Whipped Cream: Cold tools whip faster and produce better peaks. I always pop my bowl and beaters in the freezer for 10 minutes before whipping cream.

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FAQ

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