This cheesecake is decadent. It’s one of those desserts that you just sit there and savor every bite. Really hard to believe it is a no-bake.
Ingredients for Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (154 grams) (from about 10 whole crackers)
- 1 Tablespoon sugar
- 8 Tablespoons unsalted butter (1 stick)
Ingredients for No Bake Cheesecake:
- 8 oz cream cheese at room temperature
- 2/3 cup sugar
- 1 1/4 cups heavy whipping cream chilled
- 12 oz mascarpone cheese chilled
- 3 Tablespoons lemon juice
- 1/2 teaspoon lemon zest
* * * *
- In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs.
- Transfer crumbs to bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs.
- Press mixture into the bottom of a 9″ springform pan going 1/2 inch up the sides.
- Freeze 15 minutes or refrigerate 30 minutes for crumbs to set.
- In a large mixing bowl, combine 8 oz cream cheese, lemon zest, and 2/3 cup granulated sugar.
- Beat on medium/high speed 3 minutes until fluffy and smooth, scraping down the bowl as needed. Set aside.
- In a separate mixing bowl, beat 1 1/4 cups heavy whipping cream until stiff peaks form (3-5 minutes on high speed).
- Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
- Use a spatula to fold cream cheese into whipped mascarpone mixture until well blended.
- Fold in 3 Tbsp lemon juice, adding 1 Tbsp at a time and folding until well incorporated.
- Pour cheesecake filling over the chilled crust.
- Refrigerate at least 5 hours or overnight (preferably overnight) until completely chilled.
- To serve, slice with warm bread knife and top with strawberry topping
Strawberry Topping:
1 pound strawberries, rinsed, hulled and thickly sliced
1/3 cup granulated sugar
1 Tablespoon lemon juice
In a medium saucepan, combine sliced strawberries, sugar, and lemon juice.
Place over medium heat and bring the mixture to a boil, stirring occasionally. The strawberries will release juice without any mashing required.
Let cool thoroughly.
Recipe Notes
This no-bake cheesecake (the crust, filling and topping) can be made up to 3 days ahead which is perfect for entertaining.
Adapted from Natasha’s Kitchen
