No-Bake Mascarpone Cheesecake
A tender, chilled dessert - bliss in every spoon! No-bake mascarpone cheesecake is especially great in summer, topped with fresh berries. In winter, swap blackberries for seasonal fruit and berries.
Updated : 04 March, 2026
Easy
More than 1 hour.
Ingredients
Base
250 grams
Shortbread cookies
100 grams
Butter
Filling
400 grams
Mascarpone
250 milliliters
Cream
200 grams
Condensed milk
80 milliliters
Water
25 grams
Gelatin
Decorating
2 tablespoon
Kremas
2 tablespoon
Juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a no-bake cheesecake? Prepare the ingredients for the crust. You can use plain or chocolate cookies. With chocolate cookies, the cheesecake looks more interesting because of the color contrast.
Step 2
Melt the butter and let it cool. You can do this in the microwave or on the stove (water bath).
Step 3
Grind the cookies into fine crumbs in a blender.
Step 4
Pour the melted butter into the cookie crumbs and mix.
Step 5
Grease a springform pan (18 cm / about 7 in) with butter. If you have acetate strips, line the sides - this makes it easier to remove the cheesecake. Press the crumbs into the pan, forming the base and sides. Refrigerate the crust for 1 hour.
Step 6
While the crust chills, prepare the filling ingredients.
Step 7
Soak the gelatin in cold water and leave for 15 minutes to bloom.
Step 8
Warm the bloomed gelatin over low heat until fully dissolved. Do not boil.
Step 9
Whip the cold heavy cream with a mixer until it holds firm peaks.
Step 10
In a separate bowl, combine mascarpone and sweetened condensed milk and mix on low speed. Don’t beat hard or long, or the cheese may split.
Step 11
Combine the mascarpone mixture with the whipped cream, mixing on low speed.
Step 12
While mixing, pour in the dissolved gelatin. The cream will gradually thicken and become more stable.
Step 13
Set aside 2 tablespoons of the cream in a small bowl for decoration. Spread the rest over the chilled crust and smooth the top.
Step 14
For decoration, you’ll need 2-3 blackberries (or any berries you like) and the reserved cream. Press the blackberries through a sieve.
Step 15
Mix 2 tablespoons of the setting cream with the blackberry juice. Transfer the mixture to a piping bag and cut off the tip.
Step 16
Pipe any pattern you like on the cheesecake surface with the blackberry cream. Refrigerate for 6-8 hours until fully set.
Step 17
Before serving, remove the cheesecake from the pan, decorate with blackberries and mint, and cut into portions. Enjoy!
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