No-Bake Raspberry Mascarpone Cheesecake

Looking for a simple no-bake dessert? Try this very impressive looking Raspberry Mascarpone Cheesecake Recipe! I was lusting after a tart cream cheese taste with a berry finish, but I didn't want the heaviness and density of a baked custard. Thus, I created this light and airy cake that eliminates the human error of baking, (and often even more challenging, in a water bath), like traditionally baked cheesecake. This delight only requires setting time in your refrigerator until firm. The colors in this no bake cheesecake mascarpone, also make it the perfect treat for every Memorial Day celebration!
Overhead Raspberry Mascarpone Cheesecake Edited

Below are the ingredients

  • Graham Crackers: I like to buy whole cookies that you then pulse in a food processor. That way, I can repurpose the cookies for all treats and snacks. You can also get a more organic brand such as Annie’s in the whole cookie form. However, if this step is too difficult for you, you are more than welcome to buy pre-pulsed crumbs. This recipe is also a no-bake crust! So, you just have to mix the graham crackers with the melted butter, palm sugar, and salt, press this mixture into your sprayed springform pan, and refrigerate until the filling is ready.
  • Unsalted Butter: I only use unsalted butter for baking and cooking! Don’t get me wrong; salted butter is quite delicious. However, I only use it for already baked and cooked items like a warm scone or perfect piece of toast. In the baking and cooking process, you want FULL control over your addition of salt, and it needs to added in the correct place for optimal results. 
  • Palm Sugar: This is one of my preferred sweetening agents, as it is unrefined sugar. This sugar has both a low glycemic index and low fructose levels. It contains antioxidants, minerals, is unrefined, and contains no chemical breakdown alterations or artificial ingredients. It is pure and simple! Note: Because palm sugar is used in this recipe, it gives the filling a slight caramel tint.
  • Heavy Cream: The cream is whipped in this recipe, adding the airy lightness to the filling. You must fold the cream into the cream cheese mixture so that you do not break/disturb these molecules that you have just taken the time to make.
  • Folding: Lightly incorporating one mixture into another, by stirring “up and over,” lifting one mixture over another, rather than vigorously stirring. 
  • Raspberries: There is no better combination than cream and berries! You could substitute raspberries with any other berry, as long as you follow the same instructions and procedures.
  • Salt: Kosher salt is a must for all baking and cooking! It is iodine-free and is of higher quality than regular table salt. Also, the coarseness of the grain creates a better platform for the baking and cooking process.
  • Eggs: These are fresh farm eggs. The yolks are supremely vibrant orange-yellow and make your final product oh so delicious! In this recipe, I only use the yolks. They act as a binding agent, creating a glue or hold that allows the filling “to set” in the fridge and not completely collapse. The yolks also have a high-fat content, that adds body to the filling without weighing it down. Be sure to have them at room temperature before starting the recipe. Note: the eggs are “cooked” in this recipe, as you whisk them with the Palm sugar. The sugar acts as a chemical agent that breaks down the proteins in the yolks. Whisk the mixture until you achieve a pale, frothy /ribbon-like texture. You are on the right track when you can note this change of color and composition.
  • Lemon: I utilized both the juice and the zest in this recipe. The juice is in the raspberry sauce to cut the sweetness of the berries. The zest is in the filling to create brightness and round out the cream.
  • Cream Cheese: It is best to leave your cream cheese out at room temperature before starting this recipe. It will make it easier to whip it to a fluffy mixture with the palm sugar, mascarpone, sour cream, and lemon zest.
  • Sour Cream: There is a minimal amount of sour cream in the recipe, only 1/4 cup. It balances the cream cheese to give the filling that classic tart cheesecake taste.
  • Mascarpone: I could place mascarpone in every treat I eat! It’s smooth, slightly sweet, and oh so heavenly in every way, shape, and form. It gives this filling a different texture that more resembles a tiramisu without the espresso flavor. 
ingredients for no bake raspberry mascarpone cheesecake. Graham crackers, salt, eggs, raspberries, lemon, mascarpone, sour cream and cream cheese.
  • Feel free to decorate your cake any way you desire! I added fresh blueberries and mint to create some additional color and texture.
The finished no bake raspberry mascarpone cheesecake with a raspberry swirl and fresh fruit garnish.
  • You will most likely have extra raspberry sauce after you dot it on top of the filling. This sauce is the perfect extra accouterment to serve your guests with every slice!
  • It is best to eat this dessert, and not to let it sit in the refrigerator for days or place in your freezer. It won’t hold for too long, as it’s quite delicate. So, eat with friends and family and enjoy the moment:) It is so good, I dare you to have just one serving:)
overhead shot of a raspberry cheesecake with a slice taken out of it and placed on a plate.
Did you try this recipe?Click here and let us know how it was! Tag @apurepalate and #apurepalate! on Instagram
*Slice-Raspberry Mascarpone Cheesecake- Edited*

No-Bake Raspberry Mascarpone Cheesecake

This recipe has traditional cheesecake flavors, with an anything but conventional texture! Unlike most cheesecakes, this recipe is sensationally delicate and weightless. Because of this, you will feel slightly less guilty when eating. However, this cake is so irresistible, you might find yourself eating more than one slice! I love that this is an entirely no-bake, no-fuss recipe.
Prep Time 50 mins
Total Time 1 hr
Course Sweets
Cuisine American, Italian
Servings 8 people
Calories 2012 kcal

Ingredients
  

Graham Cracker Crust

  • 9 oz graham crackers (a little less than two sleeves)
  • 6 tbsp unsalted butter, melted
  • 1 tsp palm sugar
  • ¼ tsp Kosher salt
  • Cooking Spray

Raspberry Sauce

  • 12 oz fresh raspberries
  • 3 tbsp palm sugar
  • ½ lemon, juiced

Instructions
 

Graham Cracker Crust

  • Spray a 9-inch Springform pan with cooking spray.
  • Pulse the graham crackers in a food processor until the mixture resembles a course sand texture.
  • Place the crumbs into a large mixing bowl and add the melted butter, Palm sugar, and salt.
  • Mix just until combined. Press mixture into the Springform pan and use a glass or weighted object to press down the center and push the crust about 1 ½ inches up the side of the pan.
  • Refrigerate while making the filling.

Raspberry Sauce

  • Place a small saucepan over moderate heat and add the raspberries, Palm sugar, and lemon juice.
  • Stir to combine and allow mixture to come to a slight bubble. Reduce the heat, and allow the mixture to cook for an additional 5 minutes to thicken.
  • Allow the mixture to cool slightly, and then place in a food processor and pulse until smooth.
  • Place a fine mesh strainer over a bowl and pour in the raspberry mixture.
  • Using a silicone spatula, work the mixture back and forth, scraping against the sides of the strainer to push out the juice and leave the seeds inside the strainer.
  • Reserve.

Notes

NOTE: if you do not want ANY seeds in your raspberry mixture, you might have to do this straining and scraping procedure twice.

Nutrition

Calories: 2012kcalCarbohydrates: 276gProtein: 23gFat: 96gSaturated Fat: 47gTrans Fat: 3gCholesterol: 181mgSodium: 2358mgPotassium: 1060mgFiber: 32gSugar: 102gVitamin A: 2223IUVitamin C: 118mgCalcium: 321mgIron: 13mg
Keyword easy raspberry cheesecake, no bake cheescake recipe, no bake cheesecake, no bake mascarpone cheescake, no bake raspberry cheesecake
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About Sarah
Sarah blair

Adding a generous dose of enthusiasm, excitement, and creativity to the culinary world, Sarah began her career at the French Culinary Institute in NYC. Sarah has worked for the past decade as a Culinary Producer and Food Stylist.

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