No-Bake Mascarpone Lemon Cheesecake

Slice of no-bake lemon mascarpone cheesecake with a swirl topping on a decorative plate, with graham cracker crust.

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 11 votes

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Course: Dessert

Cuisine: Mediterranean

Keyword: cheesecake

Prep Time: 15

Chill Time: 5

Total Time: 5 15

Servings: slices

Calories: 322kcal

Author: Lola Jay

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

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.
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 extract
8 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.