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No-Bake Mascarpone Mini Cheesecakes via

No-Bake Mascarpone Mini Cheesecakes

  • Author: Laura Bolton
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 8 mini cheesecakes 1x
  • Category: Dessert, No Bake
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegetarian


My favorite mini cheesecakes! This easy, no-bake recipe is a lovely choice for a fun and festive summer dessert. All the flavors of traditional cheesecake – a brown sugar graham cracker crust, creamy and indulgent mascarpone cheesecake filling, and a sweet fruit topping – combine for a delicious and crowd-pleasing Summer treat, without the fuss.



for the base:

  • 1 cup finely crushed graham crackers
  • 3 Tbsp light brown sugar, packed
  • 1/2 tsp Kosher salt
  • 1/4 tsp ground cinnamon
  • 1/4 cup unsalted butter, melted

for the mascarpone cheesecake filling:

  • 1 cup heavy whipping cream, chilled
  • 8 oz mascarpone cheese, at room-temperature ¹
  • 1/2 cup organic cane sugar
  • 1 tsp pure vanilla extract
  • zest of one lemon

for topping:

  • 1/2 cup chopped strawberries
  • 1/2 cup blueberries
  • 1/2 cup pitted cherries
  • 2 Tbsp organic cane sugar
  • 1 tsp fresh lemon juice


Make the graham cracker base:

  1. Use a food-processor to pulse together the graham crumbs, brown sugar, salt, and cinnamon. Drizzle in the melted butter and pulse a few times until combined.
  2. Divide the base between your jars or serving dishes. Press down gently into an even layer. Set aside.

Make the mascarpone cheesecake filling:

  1. Add the cold cream to the (chilled) bowl of a stand up mixer fitted with the balloon whisk attachment. Starting on low speed, and gradually increasing, beat the cream until soft, fluffy peaks form. Transfer the whipped cream to a separate bowl.
  2. Add the softened mascarpone and sugar to the mixing bowl, and beat together until light and creamy and no lumps remain. Beat in the vanilla and lemon zest. Use a spatula to gently and methodically fold the whipped cream into the mascarpone mixture until combined.
  3. Divide the mascarpone cheesecake filling between the jars. It may be easier to fill a large pastry bag and pipe the filling into the cups. Refrigerate until ready to serve.

Make the topping and assemble:

  1. Stir together the chopped fruit with the sugar and lemon juice. Let sit for at least 30 minutes. Top the cheesecake with the fruit and syrup shortly before serving. Enjoy!!


¹ Mascarpone cheese can be found in most well-stocked grocery stores. If you cannot find it, traditional brick cream cheese is a perfectly good substitute.

Be sure your mascarpone cheese is fully softened to room-temperature for the creamiest, lump-free results.

Keywords: mini cheesecakes, mascarpone cheesecake, berries, no bake, easy, gluten free