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.
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!
If you enjoy Lemony desserts, check out my Lemon Posset or these Lemon Blueberry Ricotta Pancakes! Want a pistachio version? Try my No-Bake Pistachio Cheesecake.
Lemon tastes good right? But I have other flavors too. My Mango Tiramisu gives you that mango taste, and my Orange Blender Cake fills your whole kitchen with a beautiful smell.
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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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Check out 2 of my lemonade recipes! Egyptian Lemonade Recipe and Creamy Strawberry Basil Lemonade. They pair with this cake so nicely!
Ingredient Notes
Full recipe and instructions in the recipe card at the end of this post.
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 and zest: About 2 large lemons, for a bright, tangy flavor.
Lemon curd: Store-bought works, but homemade is even better. I have a delicious and easy lemon curd recipe in my Lemon Semolina Olive Oil Cake.
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.
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!
Absolutely! Use a muffin tin lined with cupcake wrappers. Press crust into each cup, fill, and freeze.
⭐️ Recipe
No-Bake Mascarpone Lemon Cheesecake
Equipment
- 9" Springform Pan
Ingredients
CRUST
- 2 cups graham cracker crumbs 12-14 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
- ⅓ cup Lemon curd store bought or recipe linked in ingredient section
- 2 tablespoon Lemon curd For topping cheesecake (optional)
- ¼ cup fresh squeezed lemon juice
- zest of 2 lemons
- 1 teaspoon vanilla extract
- Few drops yellow food coloring (optional) see ingredients section in post for brand used
- Mint for garnish
Lemon Whipped Cream
- 2.5 cups heavy whipping cream (30-35% fat ONLY) (½ used for topping cheesecake)
- ¼ cup powdered sugar
- 1 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
- Line the springform pan with circular parchment paper on the bottom, then cut strips for the sides. If you butter the pan first, it will help the parchment paper stick better.
- In a food processor, mix graham cracker crumbs (12-14 crackers crushed) with ½ cup melted butter until evenly combined.2 cups graham cracker crumbs, ½ cup butter melted
- 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 cream cheese, mascarpone cheese, sweetened condensed milk, fresh-squeezed lemon juice, zest of lemons, lemon curd, and vanilla extract8 oz mascarpone, 10 oz condensed milk, ⅓ cup Lemon curd, ¼ cup fresh squeezed lemon juice, zest of 2 lemons, 1 teaspoon vanilla extract, 16 oz full fat cream cheese
- Beat until smooth and creamy. About 2 minutes.
- Add a few tiny drops of yellow food coloring (optional)Few drops yellow food coloring (optional)
- Stir gently until fully combined and smooth.
Make the Lemon Whipped Cream
- In your chilled bowl, add heavy whipping cream (30–35% fat only), ¼ cup powdered sugar, and fresh-squeezed lemon juice.2.5 cups heavy whipping cream (30-35% fat ONLY), ¼ cup powdered sugar, 1 tablespoon fresh-squeezed lemon juice
- Whip on medium-high speed until medium to stiff peaks form (about 3-4 minutes).
- Fold in finely grated lemon zest.1 tbsp 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.
- Add a few dollops of lemon curd and create a swivel design.2 tbsp Lemon curd
- Cover and set in the fridge overnight.
Garnish & Serve
- Garnish each slice with a dollop of remaining whipped cream, a sprig of mint, and a twist of lemon peel for a fresh finish.Mint for garnish
Abby says
I love no bake recipes and cheesecake!
Beth Anderson says
Amazing! TY!
April says
do i have to use mascarpone? I can't usually find it here.
Lola Jay says
Hi! You can sub with 1 cup of sour cream at room temperature. Hope you enjoy! Please let me know if you have any other questions.
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.
Marybeth Murphy says
Can I pin this????
Lola Jay says
Yes! Go to the recipe and click the share button. You should see Pinterest as an option ❤️❤️
Kate says
Looks wonderful but I was confused when at the very end of the recipe you talked about lining the baking dish with parchment, after you had already pressed the crust into place and refrigerated. Was this step supposed to be at the beginning? Makes sense. Maybe I missed something.
Lola Jay says
Thanks, Kate! You are right! The order is super confusing. I just fixed it. Essentially, you want to line the bottom of the pan with a circular piece of parchment paper and then cut strips for the sides. Then you can add the graham cracker crumbs and so on. Hope you enjoy 🙂
Wendy says
We loved this recipe! Wondering if I could make this into bars…
Lola Jay says
Thank you! I've never made these into bars, but I have made them into little cups which were delicious. Let me know if you try it!
Melanie S. says
Do you have a recipe for the lemon curd?
Lola Jay says
Sorry about that! I thought I had linked it on the post. You can find it in my other recipe: https://lolajayyum.com/lemon-semolina-olive-oil-cake/