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Slice of creamy lemon cheesecake with lemon zest and mint garnish on a brown plate.

No-Bake Mascarpone Lemon Cheesecake

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.
5 from 9 votes
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Course: Dessert
Cuisine: Mediterranean
Keyword: cheesecake
Prep Time: 15 minutes
Chill Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 10 slices
Calories: 611kcal
Author: Lola Jay

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
US Customary - Metric

Instructions

Prepare Your Equipment

  • Bring 2 packages (16 oz) of cream cheese and 8 oz mascarpone to room temperature for at least 30 minutes.
    Woman preparing ingredients in a bright kitchen, holding cheese by a bowl on a wooden counter with flowers nearby.
  • Place a metal or glass mixing bowl and 2.5 cups heavy whipping cream in the freezer for 10 minutes to chill.
    Person holding an empty chilled stainless steel mixing bowl in a kitchen setting.

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.
    Woman using a food processor in a kitchen with plants and flowers on the counter.
  • Press into the base of a 9-inch springform pan or pie dish using a flat-bottomed measuring cup or spoon.
    Hands pressing graham cracker crust into a round pan on a wooden countertop.
  • 💡 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.
    Person pressing graham cracker crust into a round pan with a glass on a wooden surface.
  • Place in the refrigerator while you prepare the filling.
    Illustration of a gray two-door refrigerator with prominent handles, showcasing classic kitchen appliance design.

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
    Grating lemon zest into cream cheese mixture in a glass bowl for a fresh dessert recipe.
  • Beat until smooth and creamy.
    Hand using electric mixer in bowl of creamy batter on wooden surface.
  • Add a few tiny drops of yellow food coloring (optional)
    Creamy batter with yellow coloring in a glass bowl on a wooden table. Perfect for baking enthusiasts.
  • Stir gently until fully combined and smooth.
    Mixing creamy cake batter in a glass bowl with a spatula on a wood surface.

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.
    Mixing flour and cream in a steel bowl with a measuring cup on a wooden surface.
  • Whip on medium-high speed until medium to stiff peaks form (about 3-4 minutes).
    Electric mixer whipping cream in a bowl with a note saying, It will curdle if you over mix it.
  • Fold in 1 teaspoon finely grated lemon zest.
    Mixing lemon zest into whipped cream in a stainless steel bowl on a wooden surface.
  • Gently fold in half the whipped cream into the filling.
    Creamy batter being mixed in a glass bowl on a wooden surface.

Assemble the Cheesecake

  • Pour the filling into the prepared crust and spread evenly with a spatula.
    Mixing creamy cheesecake filling into a crumb crust in a springform pan on a wooden surface.
  • Top with remaining half of the lemon whipped cream, smoothing it gently over the surface.
    No Bake Cheesecake: Adding whipped cream to a springform pan on a wooden countertop.
  • 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).
    Woman holding a cake pan in a cozy kitchen with wooden cabinets and fresh flowers.
  • For the softer version, cover and set in fridge over night.
    Slice of creamy lemon cheesecake being served with lemon garnish and mint leaves.

Garnish & Serve

  • Remove from the freezer and let sit at room temperature for 10–15 minutes before slicing.
    Cheesecake topped with lemon slices and mint on a glass stand, perfect for dessert lovers.
  • Garnish each slice with a dollop of remaining whipped cream, a sprig of mint, and a twist of lemon peel for a fresh finish.
    Slice of creamy cheesecake with lemon peel and mint garnish on a black plate, set on a wooden table.

Video

Notes

Nutrition facts are merely estimates

Nutrition

Serving: 1slice | Calories: 611kcal | Carbohydrates: 17g | Protein: 7g | Fat: 58g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 160mg | Sodium: 327mg | Potassium: 142mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 2085IU | Vitamin C: 0.4mg | Calcium: 128mg | Iron: 1mg