No Bake Mascarpone Cheesecake (with Strawberries and Mint)

You will love these no bake mascarpone cheesecake bars ~ the filling is light, silky and creamy; not as light as a mousse, but not dense like a traditional cheesecake either. Tucked in a no bake vanilla graham cracker crust and given a hint of mint and fresh fruit, they are perfect for summer entertaining!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ready for a dreamy and EASY no bake dessert?

The Pacific Northwest is on track to hit record shattering temperatures this coming week. The last forecast I saw is predicting a high of 106°F for Monday. Considering the average June temperature is 69°F, people around here are freaking out a bit! Personally, I am a sun and heat lover and I'm soaking it all in.☀️

What does that have to do with dessert you say? If there was ever a time for a quick and easy no bake recipe, this is definitely the time!

what is mascarpone cheesecake?

This is a no cream cheese cheesecake. A mascarpone cheese mixture is folded with whipped cream to create a light and airy filling. It's truly a silky, creamy and fluffy texture; not dense like a traditional cheesecake. Can you spy that almost ice cream like texture in the photo above?

what's the difference between mascarpone and cream cheese?

I talk about the differences and where to find mascarpone in my almond and berry mascarpone tart post. Basically, mascarpone is an Italian cheese with a higher butterfat content and a softer texture. While cream cheese is an American cheese with a firmer texture {lower butterfat} and more of a tang in flavor.

how to make the no bake vanilla graham cracker crust

Start by crushing the graham crackers to crumbs. This can be done in a food processor {this is the new version of my 20+ year old Cuisinart!} or by using a rolling pin to crush the crackers inside a zip-top bag.

Then add brown sugar to the crumbs and mix to combine. Finally, add in melted butter and vanilla extract and stir until the mixture looks like wet crumbs. Then press into a parchment lined 8x8 baking pan {I also tested this in a 9-inch tart pan with a removable bottom, which worked great as well}. Now chill the graham cracker crust while you make the mascarpone filling.

how to make this no bake cheesecake filling

First whip the whipping cream until stiff peaks.

Then beat together the mascarpone cheese, confectioners' sugar, vanilla bean paste and mint extract. I typically use my hand held mixer for this filling, but a stand mixer would work fine as well.

Finally, lightly fold the whipped cream into the mascarpone until fully combined. Then spread the mint mascarpone cheesecake filling onto the vanilla graham cracker crust.

Did you see how quick and easy this went?? It will take you about 15 minutes. Place the cheesecake bars into the refrigerator to chill until ready to serve.

a fresh strawberry and mint topping

I recommend waiting until you are almost ready to serve the bars before topping with the fresh fruit, as it will keep the fruit the freshest. I used strawberries, but blueberries or blackberries would also taste fantastic with the mint.

Slice the strawberries and mix them with granulated sugar and fresh mint in a bowl. Allow to sit for about 30 minutes before placing on top of the cheesecake.

You will want to drain the berries from any accumulated juices before adding to the top of the soft and silky mascarpone layer. You will also get prettier slices if you slice the bars first and then add the berries, but it works either way.

can you freeze no bake mascarpone cheesecake?

Yes! Just wait to add the berries until you are ready to serve. Wrap with several layers of plastic wrap and freeze for up to 2 months. I would serve the bars frozen versus allowing them to thaw. The mascarpone will soften quickly and will have a creamy ice cream like texture.

Remember to snap a picture and tag me on Instagram if you make this No Bake Mascarpone Cheesecake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more no bake recipes to enjoy

• Addictive Peanut Butter Bars
• Lemon Raspberry Bars
• No Bake Mini Peanut Butter Espresso Cheesecake
• Malted Chocolate Ganache Tart
• Peanut Butter Pie
• 3 ingredient Biscoff Cookie Mousse

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Continue to Content

Yield: 12 cheesecake bars

No Bake Mascarpone Cheesecake {with strawberries and mint}

Print

The filling is light, silky and creamy; not as light as a mousse, but not dense like a traditional cheesecake either. Tucked in a no bake vanilla graham cracker crust and given a hint of mint and fresh fruit!

Prep Time 20 minutes

Chill Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

Vanilla Graham Cracker Crust

• 1 sleeve graham crackers, crushed (140g)
• ¼ cup brown sugar (50g)
• 6 tablespoons unsalted butter, melted (85g)
• 1 teaspoon pure vanilla extract

Mascarpone filling

• ½ cup heavy whipping cream (120mL)
• 8 ounces (1 container) mascarpone cheese* (227g)
• ¼ cup confectioners' sugar (30g)
• ¾ teaspoon peppermint extract
• ½ teaspoon pure vanilla bean paste**

Strawberry mint topping

• 1 pint fresh strawberries, sliced (454g)
• 2 tablespoons granulated sugar
• 3-4 sprigs fresh mint, chopped small

Instructions

1. For the vanilla graham cracker crust: Crush the graham crackers in a food processor or in a zip top bag with a rolling pin. In a medium bowl combine the graham cracker crumbs and brown sugar, mix to combine. Then add the melted butter and vanilla and mix until well combined. Press firmly into the bottom of a parchment lined 8x8 baking pan. Then place in the refrigerator while you prepare the mascarpone filling.
2. For the mascarpone filling: using a handheld mixer or a stand mixer with the whisk attachment, whip the whipping cream until stiff peaks, approximately 2-3 minutes. Set aside. In another bowl; whip the mascarpone cheese, confectioners' sugar, mint extract and vanilla bean paste on medium until well combined, about 1-2 minutes. Then using a spatula, fold in the whipped cream until fully combined. Spread the filling into the prepared graham cracker crust. Refrigerate until ready to serve {Ideally chill for 2 hours before seving}.
3. For the strawberry mint topping: place the sliced strawberries in a bowl and top with the granulated sugar and fresh mint. Toss with a spoon and allow to sit and macerate for about 30 minutes.
4. Lift the bars from the pan with the parchment paper. Slice into the desired size bars and then layer the sliced strawberries over the top of the mascarpone {be sure to drain the berries from any accumulated juices so they don't make the soft and silky cheesecake mushy}. To get the cleanest slices, wipe the knife clean between cuts. Alternately, you can layer the strawberries on first and then slice, but it's a bit messier to cut through the strawberries.
   

Notes

A 9 inch tart pan with a removable bottom or a springform pan can also be used.

*the mascarpone should be straight from the refrigerator, there is no need to bring it to room temperature

**can substitute pure vanilla extract

Crust and filling can be prepared up to two days ahead, wait until ready to serve before topping with the strawberries {or fruit of your choice}.

You can also freeze the mascarpone cheesecake {before adding the strawberries}. Wrap with several layers of plastic wrap and freeze for up to 2 months. I would serve the bars frozen versus allowing them to thaw. The mascarpone will soften quickly and will have a creamy ice cream like texture.

Store any leftovers covered in the refrigerator.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  PaperChef Parchment Paper for Baking: Multipurpose Nonstick Parchment Sheets, Oven Safe, No Grease or Butter Needed, Ideal for Cooking and Roasting, Biodegradable, Kosher-Certified (205 sq ft roll)
• 
  USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
• 
  KitchenAid KHM512BM 5 Speed Hand Mixer, Black Matte
• 
  Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 210Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 134mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 5g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

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