There’s something magical about a No-Bake Mascarpone 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! Want to stick to pistachio? Try my No-Bake Pistachio Cheesecake.
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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.
No-Bake Mascarpone Lemon Cheesecake Video
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Ingredients
Full recipe and instructions 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:
Softened cream cheese: 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: This 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.
Instructions
Full recipe and instructions in the recipe card at the end of this post
Prep Your Ingredients & Tools
Let cream cheese and mascarpone sit at room temp for 30 minutes. Chill a mixing bowl and heavy cream in the freezer for 10 minutes.
Step 1: Mix graham cracker crumbs with melted butter until combined. Press into the base of a springform pan. Chill in the fridge while you make the filling.
Step 2: Beat cream cheese, mascarpone, sweetened condensed milk, lemon juice, zest, and vanilla until smooth. Add a tiny drop of yellow food coloring if using.
Step 3: Whip cold heavy cream with powdered sugar and lemon juice until stiff peaks form.
Step 4: Gently fold in lemon zest. Then fold half into the cheesecake filling.
Step 5: Pour the filling over the crust and smooth it out. Top with the remaining whipped cream. Cover and freeze for 5+ hours or refrigerate overnight for a softer texture.
Step 6: Let the cheesecake sit out for 10–15 minutes. Garnish with extra whipped cream, mint, and lemon peel.
Why Mascarpone?
Mascarpone adds a rich, creamy, and slightly sweet flavor to cheesecake. Here’s what it brings to the table:
Silky Texture: Mascarpone is softer and creamier than cream cheese, giving the cheesecake a luxurious, melt-in-your-mouth feel.
Mild Sweetness: It has a more delicate, less tangy flavor compared to cream cheese, which makes the overall taste smoother and more mellow.
Buttery Richness: Its high fat content adds depth and richness, making the cheesecake taste more indulgent.
Balanced Flavor: Because it’s less acidic, it allows other flavors (like vanilla, citrus, or chocolate) to shine through more clearly.
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.
FAQ
Yes! This cheesecake stores well. Freeze it for up to 2 months or refrigerate for 3–4 days.
You can use more cream cheese, but the texture won’t be quite as smooth. Mascarpone is worth the splurge!
Fresh is best!
Freezing gives the pie structure for slicing, but you can also refrigerate it overnight for a softer texture.
Absolutely! Use a muffin tin lined with cupcake wrappers. Press crust into each cup, fill, and freeze.
⭐️ Recipe
No-Bake Mascarpone Lemon Cheesecake
Equipment
- 1 9" Springform Pan
Ingredients
CRUST
- 1.5 cups graham cracker crumbs 10 graham crackers crushed
- ½ cup butter melted
FILLING
- 16 oz full fat cream cheese room temperature
- 8 oz mascarpone room temperature
- 10 oz condensed milk
- 3 tablespoons fresh squeezed lemon juice about 1.5 lemon
- zest of 2 lemons
- 1 teaspoon vanilla extract
- Few drops yellow food coloring see ingredients section in post for brand used
- Mint for garnish
Lemon Whipped Cream
- 2.5 cups heavy whipping cream (30-35% fat ONLY)
- ¼ cup powdered sugar
- 2 tablespoon fresh-squeezed lemon juice
- 1 tablespoon finely grated lemon zest
Instructions
Prepare Your Equipment
- Bring 2 packages (16 oz) of cream cheese and 8 oz mascarpone to room temperature for at least 30 minutes.
- Place a metal or glass mixing bowl and 2.5 cups heavy whipping cream in the freezer for 10 minutes to chill.
Make the Graham Cracker Crust
- In a bowl, mix 1.5 cups graham cracker crumbs (10 crackers crushed) with ½ cup melted butter until evenly combined.
- Press into the base of a 9-inch springform pan or pie dish using a flat-bottomed measuring cup or spoon.
- 💡 Tip: Be firm, but don’t over-pack, or the crust may become too dense. Use a spoon to gently round out the inside edge between the bottom and sides to help prevent crumbling when sliced.
- Place in the refrigerator while you prepare the filling.
Make the Cheesecake Filling
- In a large mixing bowl, combine 2 (8 oz) packages cream cheese, 8 oz mascarpone cheese, 10 oz sweetened condensed milk, 3 tablespoons fresh-squeezed lemon juice, zest of 2 lemons, 1 teaspoon vanilla extract
- Beat until smooth and creamy.
- Add a few tiny drops of yellow food coloring (optional)
- Stir gently until fully combined and smooth.
Make the Lemon Whipped Cream
- In your chilled bowl, add 2.5 cups heavy whipping cream (30–35% fat only), ¼ cup powdered sugar, 2 tablespoons fresh-squeezed lemon juice.
- Whip on medium-high speed until medium to stiff peaks form (about 3-4 minutes).
- Fold in 1 teaspoon finely grated lemon zest.
- Gently fold in half the whipped cream into the filling.
Assemble the Cheesecake
- Pour the filling into the prepared crust and spread evenly with a spatula.
- Top with remaining half of the lemon whipped cream, smoothing it gently over the surface.
- For the frozen version, cover with plastic wrap and freeze for at least 5 hours to overnight. I also sometimes line the pan with parchment paper along the sides (see video).
- For the softer version, cover and set in fridge over night.
Garnish & Serve
- Remove from the freezer and let sit at room temperature for 10–15 minutes before slicing.
- Garnish each slice with a dollop of remaining whipped cream, a sprig of mint, and a twist of lemon peel for a fresh finish.
Abby says
I love no bake recipes and cheesecake!
Beth Anderson says
Amazing! TY!
Joe Stevens says
This was delicious!
Tiffany says
Love this recipe! It's so easy and delicious!
Hera says
It was awesome!
Rob says
Loved this recipe!
Vanessa Saiz says
Love love love!
Fishie says
Sooooo delicious!! This recipe was quick and easy and I’d make it again!
Patil says
I loved it. Easy recipe to follow.