Published 2018, last Updated 2020.
Get ready for the easiest cheesecake to whip up whip summer – No Bake Mascarpone Cheesecake!
It’s the salty-sweet cheesecake you want in your life! Bright, creamy, lemony and lightly sweetened vanilla mascarpone filling is topped with the very best of the season’s colorful fresh fruit bounty! Whip this delicious showstopper up in 15 minutes! No cooking or baking required!
Why this Recipe Works
- No cooking or baking required! Cause certain days of summer are just too damn hot to cook!
- Super quick & easy! Minimal ingredients and only 15 minutes of prep!
- Press-in pretzel crust! A food processor makes preparing this crust a breeze + there’s no finicky dough to roll out. Or feel free to use a store bought crust. I won’t tell!
- Cheesecake topping is versatile! The cake can be topped with very best of seasons fresh fruit bounty, nuts, flowers, drizzles and more! Which means we can enjoy it in every single season of the year!
This No-Bake Cheesecake is your answer to wanting a cake without turning the oven on! A little vanilla and lemon (juice + zest) add the perfect floral tanginess to the mascarpone filling!
How to Make this Recipe
- Pulse crust ingredients in a food processor, press into tart pan and freeze crust while you prepare the filling.
- Mix mascarpone cheesecake filling ingredients together in a bowl and spread evenly over the crust. Chill crust for an hour. If you skip this chill time, slicing will be messy.
- Top with any fresh fruit, nuts, edible flowers, drizzle, and more!
press crust into tart pan and freeze pour filling into crust and chill cheesecake after being frozen defrost in fridge or serve straight from freezer
Topping Ideas
From rainbow berries, farmers market fresh strawberries, to edible flowers, to a date syrup drizzle and candied pecans ~ I’ve topped this No-Bake Cheesecake in so many different ways!
top with fresh fruit! or candied nuts! or edible flowers! 
Top with the seasons most colorful fresh fruit and make a rainbow!
Notes & Variations
What makes it a no-bake cheesecake?
Whereas the classic cheesecake contains eggs which helps it set as it bakes in the oven, our no-bake cheesecake has no eggs and “sets” by chilling in the fridge.
And our crust doesn’t have to be baked either! It set’s in the freezer. There’s literally NO baking. The only heat required is used to melt butter for the crust.
Variations
Crust: Totally customizable! Swap the pretzels for graham crackers, Biscoff cookies, vanilla wafers, or really any other cracker/cookies of your choice for the easiest press-in crust you’ll def be making on repeat. For an even easier prep, buy a ready-made crust.
Butter: if dairy free use coconut oil or a dairy free butter alternative.
Filling: the mascarpone can be swapped for cream cheese paired with either heavy cream or condescend milk.
Sweeteners: Honey, Maple Syrup or Just Date Syrup
Lemon Juice & Zest: Use any citrus your heart desires! Blood oranges? Yum? Tangerines? Sure! Lime? Why not! It’s an equal citrus opportunity cheesecake. Just keep in mind that citrus ranges from bitter-sour-tart-sweet; adjust sweetness accordingly.
Topping: Fresh or dried fruit, nuts, flowers, drizzle and more. It’s all fair game!
Making No-Bake Cheesecake Ahead of Time
Make this cheesecake in advance, without toppings, and store in the fridge for up to 3 days and the freezer for up to a week. Defrost the cheesecake in the refrigerator or serve it straight from the freezer.
Cooks Tips
- It’s easiest to crush pretzels in a food processor, but if you don’t have one try putting them in a Ziploc bag and rolling over them with a rolling pin.
- For best pretzel crust results, use salted pretzels and unsalted butter.
- Cheesecake can be made in advance and kept in the freezer for up to a week and in the fridge for up to 3 days.
- Hour long chill time is necessary for clean slicing.
- Get creative and playful with your toppings!
Stoked on Cheesecake?
The be sure to check out this Amaretto Mascarpone Cheesecake and Purple Sweet Potato Cheesecake!
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #DanielaGerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let’s make waves in the kitchen!
No-Bake Cheesecake
Ingredients
For the Crust
- 1 ½ cups pretzels salted
- ½ cup unsalted butter melted
- 1/3 cup light brow sugar
FOR THE FILLING
- 1 pound mascarpone cheese about 2 cups
- 1/4 cup Honey, Maple Syrup or Date Syrup
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 teaspoons vanilla extract or paste
- 1 pound fresh berries, nuts, edible flowerrs or drizzles for topping optional
Instructions
- In the bowl of a food processor, add pretzel, and pulse until small crumbs begin to form. Add brown sugar and melted butter and pulse some more, until all mixed together. Transfer mixture to pan, pressing into bottom and up sides.
- Freeze crust until set, about 1 hour.
- To prepare the filling, combine the mascarpone, Just Date Syrup, lemon juice, and vanilla in a small bowl and mix until smooth. Spread mixture evenly in cooled tart shell and refrigerate for 1 hour.
- Top tart with berries (or any fruit of your choice) and enjoy!
Notes
- It’s easiest to crush pretzels in a food processor, but if you don’t have one try putting them in a Ziploc bag and rolling over them with a rolling pin.
- For best pretzel crust results, use salted pretzels and unsalted butter.
- Cheesecake can be made in advance and kept in the freezer for up to a week and in the fridge for up to 3 days.
- Hour long chill time is necessary for clean slicing.
- Get creative and playful with your toppings!
Your recipe looks amazing. After trying this I'm trying a peanut butter filling with mascarpone. Perhaps with some salted caramel drizzle on top and brush the inside of the tart crust with melted chocolate?
Yum Bonnie that’s sounds insanely delicious!!! Yes try making a quick chocolate ganache and brushing the inside of the tart with that! And the peanut butter mascarpone filling with caramel drizzle sounds simply dreamy!!! Thanks so much for the feedback and sharing your variation idea :). 🥜🍫😘
This looks absolutely scrumptious! My fiancé is coming home in a couple of weeks, and I will definitely make this for him ❤️ Thank you so much for this amazing sounding recipe!
Absolute pleasure Joan!!! Thanks so much for the super sweet feedback ~ I really appreciate it! And please let me know how it goes after ya make it for your fiancé... I’d absolutely love to hear :). 🍓💗😘
The most perfect dessert 👍👍👍👍👍
Thank you for sharing the recipe with us🙏😘
Absolute pleasure Jacqueline! I really appreciate all your feedback and am so excited for you to eat my food on Saturday! 🍓💗😘
what a gorgeous tart! i love the options for the different berries. this sounds just so absolutely delicious and easy to make. the photos are beautiful!
Thank ya so much Danielle!!! I really appreciate the feedback! It def is absolutely delicious and very easy to make :).
With the warmer temps here in Pittsburgh, this tart is perfect for cookouts and parties! Loving the pretzel crust and the various toppings.Plus your shots are beautiful!
Thank ya so very much Lori! Can beat a no-bake dessert with cheese warmer weather months. Really appreciate your super sweet feedback :).
I love NO BAKE desserts. Strawberry season is just around the corner (I hope)...and this looks like the perfect dessert. I know this would be a hit at our summer BBQ parties this year.
So stoked to hear that Gloria! Not sure where you are but us in Cali are super lucky cause strawberries are already in season here :). Really hope you make it and would love to hear how it goes!
That crust sounds amazing! The filling too 😉 . Never made anything like that. Would love to try!
Awesome Nicoletta ~ so happy to hear that! Thanks so much for the sweet feedback! I hope you try it soon and please do let me know how it goes after.... I'd absolutely love to hear :).
Mascarpone is my faaaaave and your photos are so gorgeous - my mouth is watering already. Can't wait til I've got fresh picked strawberries to make in this tart! Thanks for a great recipe!
Absolute pleasure Kylie!!! Really appreciate the super sweet feedback and so stoked to hear your mouth is watering :). Please let me know how if goes when ya get fresh picked strawberries.... I'd absolutely love to hear!
Your tarts are so beautiful - like artwork! I love no bake desserts, this looks absolutely delicious! Thank you for sharing an amazing recipe!
Absolute pleasure Denise! Your super sweet feedback made my day :)! I love no bake desserts too and would absolutely love to hear how this goes if ya make it!
This looks so awesome and it screams fourth of July to me! Just without the blueberries.
Thank ya so much Analida! Why no blueberries? But they're actually strawberries :). Hope ya make it for the 4th of July!
What a stunning tart! That creamy filling is to die for, and I love how versatile it is. Thanks for sharing!
Absolute pleasure Amanda!!! Thanks so much for the super sweet feedback! And please let me know how it goes if ya make it... I'd absolutely love to hear :).
Oh my goodness this looks amazing and so simple! I'm loving the pie crust!! I just forwarded this to my dad as he loves to make pies. I love that this is no bake!! This is a MUST recipe for summer!! Excellent recipe!
Thank ya so much for your super sweet feedback! Absolutely agree on the awesomeness of no-bake! And thanks for forwarding this to you dad... I hope he makes it :)!
Love your beautiful desserts that look good enough to be devoured! This tart is no exception and it has so much going for it - no-bake, summery and with strawberries! What more could anyone ask for?!
You are too kinda Saima! Thank ya so much for the super sweet feedback... I really appreciate it :)!
Being a novice baker, I always reach out for no-bake recipes, so this one is right up my street! Such a gorgeous tart and your pictures are so good.
Thank ya so much Jagruti!!! Really appreciate your super sweet feedback and stoked to hear it's right up your street :).
That tart looks so amazing and the recipe is simply fabulous. No that's what all no bake tarts should look. I'm a huge fan of that delicious crust
Awesome Jo!!! Really appreciate that super sweet feedback on the recipe and shots I took! I love making my no-bake tarts real pretty :).
Hi Daniela, thanks for sharing this! Do I need an electric mixer for the filling?
Hi! Either an electric mixer or a food processor can work. I chat about it step #2. So stoked to hear you're making this and please let me know how it comes out!
I just made it today ! Covered the crust with white chocolate and added lime to the mascarpone
It was delicious !
Thanks for the recipe
Whoa that does sound soooooo delicious!!! Thanks so much for sharing your creation with me :)! Any chance ya have a pic? I'd love to see it too!
I want to make a peanut butter mascarpone one but not sure how much peanut butter or what to delete if anything. Could you please help me. I just made a white chocolate mascarpone cheesecake with cherry pie filling and feel in love with the taste of using mascarpone. Please help.....am struggling in trying to figure this out. Thanks.....especially for this recipe as I'll definitely be making this one as well.
Sure! Just add the peanut butter to the mascarpone mixture 1 tablespoon at a time until you love it :). Did you see my baked mascarpone cheesecake? You can try adding peanut butter to that one too! Please let me know how it turns out would love to hear :)!
My husband is diabetic but loves his puddings. Honey doesn't appear to affect his sugar levels so it is great to find a recipe that does not use sugar. I will use low sugar digestives for the base as it is not easy to find pretzels where I live. I will let you know how I get on. My favourite no bake cheese cake is condensed milk cream cheese and lemon juice/rind but I feel guilty making it and eating it in front of my husband :O))
Hi Tracey and yes please let me know how it goes I'd absolutely love to hear! Do ya know Just Date Syrup? I'd highly rec it for your hubby as a sugar alternative! I'd also love to know what you end up using for the base. Happy n-bake cheesecake making :)!
Hello, I have no idea what I did wrong but the first attempt was a disaster. I think probably my lack of experience with cup measuring as it’s not what we use in England. However, my second attempt was perfect but I changed the base entirely. I used white chocolate, marshmallows, butter, Biscoff biscuits and Biscoff spread so it was a Biscoff rocky road base. I put fresh strawberries on top. Thank you and I’m so glad that I persevered. It was actually so easy and delicious.
So stoked to heat that Monica and your Biscoff rocky road base sounds super delish! Thanks so much for sharing :).