For my birthday, I chose to prepare a fresh, creamy, and fragrant cake: a lemon cheesecake with mascarpone, no-bake and with lemon topping without gelatin. It’s a simple dessert to make, but truly special: it wins over with its delicacy and the intense aroma of citrus fruits.
I love lemon in desserts, I use it very often, especially in summer. In this recipe, I wanted to use organic lemons from my friend Maura. They are juicy, fragrant, and perfect for creating an aromatic and natural cream, without needing artificial flavors. The result is an elegant, fresh, and light dessert, ideal to serve on any occasion, not just for a party.
An easy no-bake dessert to prepare
The lemon cheesecake with mascarpone is perfect if you are looking for a no-oven version with few ingredients and a simple yet impressive procedure. The cream is soft and velvety, with the right balance of sweetness and acidity.
This version stands out from the classic with lemon curd for its delicacy. If you prefer a more intense flavor, you can also try my lemon cheesecake with lemon curd, with cream cheese and a more intense yellow topping.
The dessert I’d make a thousand times
It’s the cheesecake I made to celebrate, and I would make it again endlessly. It will surprise you at the first taste, I promise! Each slice is a little hug: a sweet and genuine thought for those who love simple flavors made with love.
If you decide to try it, write to me in the comments: I always enjoy reading your feedback!
And if you also love fresh and quick desserts, no-bake, take a look at the other summer recipes on the blog. They are all very easy and explained step by step.
See you soon,
Susy
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 7 Hours
- Preparation time: 45 Minutes
- Portions: 10Pieces
- Cooking methods: No Bake
- Cuisine: Italian
- Energy 446.97 (Kcal)
- Carbohydrates 33.89 (g) of which sugars 19.56 (g)
- Proteins 3.86 (g)
- Fat 33.80 (g) of which saturated 12.31 (g)of which unsaturated 3.82 (g)
- Fibers 1.09 (g)
- Sodium 88.16 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz Digestive biscuits
- 1/2 cup butter (melted)
- 1.1 lbs mascarpone
- 1 cup heavy whipping cream
- 2/3 cup fine granulated sugar
- 1 lemon (juice + grated zest)
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin sheets
- 1/3 cup lemon juice
- 1/3 cup water
- 1/4 cup fine granulated sugar
- 2 tablespoons cornstarch (cornflour)
- 1/3 teaspoon turmeric powder (for a brighter and more intense yellow color)
- 1/3 cup heavy whipping cream
- as needed lemon (sliced)
You’ll Need
- Springform Pan 8-inch
- Parchment Paper
- Food Processor
- Bowls
- Electric Whisk
- Hand Whisk
- Saucepan
- Spatula
Method
I finely crushed the biscuits in a processor and transferred them to a bowl.
I added the melted butter and mixed until I obtained a sandy, well-combined mixture.
I lined only the base of the 8-inch springform pan with parchment paper and lightly buttered the edges.
Then I poured the biscuit mixture, compacted it with the back of a spoon, and placed the pan in the refrigerator for about 30 minutes.I soaked the gelatin sheets in cold water for 10 minutes.
Meanwhile, in a large bowl, I mixed the mascarpone with sugar, filtered lemon juice, grated zest, and vanilla extract. I mixed until I obtained a smooth and fragrant cream.
I heated two tablespoons of cream (taken from the total), squeezed the gelatin, and melted it in the warm cream. After letting it cool slightly, I added it to the mascarpone cream and mixed immediately.
Separately, I whipped the remaining cream and gently incorporated it into the cream, with movements from bottom to top, to prevent deflating the mixture.
At this point, I took the base out of the fridge, poured the lemon and mascarpone cream on top, and leveled it with a spatula. I returned the cheesecake to the refrigerator for at least 6 hours.To prepare the topping, I poured the lemon juice, water, sugar, and cornstarch into a saucepan.
I also added one-third of a teaspoon of turmeric powder, to give the lemon cream a more vibrant and golden color. Don’t worry, you won’t taste it at all: it only serves to naturally enhance the presentation without using artificial colorants.
Mixing well while cold with a whisk, I immediately eliminated any lumps.
Then I put the mixture over low heat, stirring continuously. After a few minutes, it slightly thickened, becoming fluid but velvety.
I let it cool for about 10 minutes, just enough to not be hot to the touch but still fluid.
I poured the topping over the already set cheesecake, leveled it with the back of a spoon, and put everything back in the refrigerator for at least an hour.After resting in the refrigerator, the lemon topping set perfectly. At this point, I unmolded the cheesecake: I gently ran a thin blade along the edges of the pan to release the dessert without damaging it, then carefully opened the springform. Thanks to the butter on the edges, it came off easily and without imperfections.
Just before serving, I whipped the cold cream until firm peaks formed.
With a piping bag and a star tip, I created dollops along the edge of the cheesecake.
To complete the decoration, I added a few thin lemon slices and mint leaves.
It turned out to be a fresh, creamy, and fragrant cheesecake with an elegant touch: perfect to celebrate my birthday and share a sweet moment with loved ones.💛 Do you like fresh desserts like this one? In the HOME you’ll find many other no-bake ideas perfect for summer!
Storage and Tips
Storage: The cheesecake can be stored in the refrigerator for 3–4 days, well-covered.
Freezing: You can freeze it already sliced. Wrap each slice in plastic wrap and then place it in an airtight container. When serving, let it thaw slowly in the fridge for a few hours.
Prepare the cheesecake one day in advance: Resting in the fridge will make it more compact, with a cream perfect for slicing.
With these quantities, you will get: 8 generous slices of about 5.6 oz each, or 10 medium portions of 4.6 oz.
You can adjust the cut based on the occasion: for a birthday, I prefer to serve it in generous slices!
FAQs
Can I substitute mascarpone with another cheese?
Yes, you can use cream cheese like Philadelphia for a lighter version, or half mascarpone and half ricotta for a more delicate taste.
I don’t have gelatin sheets, can I omit it?
Gelatin helps keep the slice stable. If you want a creamier cheesecake, you can omit it, but note that it will be softer and more delicate to slice.
Can I make it in advance?
Yes! You can prepare it even 2 days ahead and store it in the fridge well-covered. Or freeze it and let it thaw in the fridge the night before serving.
