Imagine a dessert so luxuriously smooth, so decadently creamy, that it requires absolutely zero baking - sounds too good to be true? Get ready to transform your kitchen into a gourmet Italian dessert paradise with this incredibly simple No Bake Mascarpone Cheesecake! Whether you're a novice baker or a seasoned dessert enthusiast, this recipe promises to deliver a show-stopping treat that will have everyone begging for your secret. Prepare to unlock the magic of a dessert that's as easy to make as it is impressive to serve!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 250g digestive biscuits
- 100g unsalted butter, melted
- 500g mascarpone cheese
- 200ml heavy cream
- 100g powdered sugar
- 1 tsp vanilla extract
- Fresh fruit for topping (optional)
Instructions
- Place digestive biscuits in a food processor and pulse until they become fine, even crumbs. If you don't have a food processor, place biscuits in a sealed plastic bag and crush with a rolling pin.
- Melt unsalted butter in a small saucepan or microwave until completely liquefied. Pour melted butter over biscuit crumbs and mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Transfer the biscuit mixture into a 9-inch springform pan. Use the back of a spoon or flat-bottomed glass to press the crumbs firmly and evenly across the bottom of the pan. Refrigerate the crust for 15 minutes to set.
- In a large mixing bowl, add mascarpone cheese and beat with an electric mixer until smooth and creamy, ensuring no lumps remain.
- In a separate bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks develop.
- Gently fold the whipped cream into the mascarpone cheese mixture, using a spatula. Mix carefully to maintain the cream's volume and create a light, airy texture.
- Remove the chilled crust from the refrigerator and carefully spread the mascarpone mixture evenly over the biscuit base, smoothing the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the dessert to set completely.
- Before serving, remove the springform pan's sides. Optional: Top with fresh berries, sliced fruit, or a light dusting of powdered sugar for decoration.
- Slice into 8 equal portions and serve chilled. The cheesecake will keep well in the refrigerator for up to 3-4 days when stored in an airtight container.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- When crushing biscuits, aim for uniform, fine crumbs to create a stable base.
- Be gentle when folding whipped cream into mascarpone to maintain the light, airy texture.
- For the cleanest slices, use a knife dipped in hot water and wiped dry between cuts.
- Chill the cheesecake for at least 4 hours, but overnight is ideal for the best set and flavor development.
- For a flavor twist, try adding lemon zest to the mascarpone mixture or experimenting with different fruit toppings.
- Always use fresh, high-quality mascarpone for the most luxurious results.
- If the mixture seems too soft, don't panic - chilling will help it firm up perfectly.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 35g
Protein: 8g
Fat: 42g
Saturated Fat: 25g
Cholesterol: 120mg
