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Italian Cheesecake Recipe
You'll love this luscious, no-bake Italian Cheesecake recipe with a creamy mascarpone filling and a buttery graham cracker crust. This cheesecake comes together effortlessly, perfect for a no-fuss dessert sure to impress!
Prep Time
10 mins
Chill time
4 hrs
Total Time
4 hrs 10 mins
Servings: 12 servings
Calories: 587 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
For the Filling:
- 8 ounces cream cheese softened
- 8 ounces mascarpone cheese softened
- ¾- 1 cup granulated sugar adjust to sweetness preference
- 3 cups heavy whipping cream
- 2 teaspoons pure vanilla extract
- 1 tablespoon freshly grated lemon zest or orange zest
For the Graham Cracker Crust:
- 1 ½ cups Graham cracker crumbs
- 8 tablespoons butter melted
- 2 tablespoons granulated sugar
- 1 pinch salt
Toppings:
- Blueberry Sauce
- fresh berries strawberries, raspberries, blueberries, or a mix
- Chocolate Drizzle
- Amarena cherries
- Strawberry coulis
- lemon curd
Instructions
Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Mix until the crumbs are fully coated and the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Refrigerate the crust for at least 20 minutes to set.
Cup of Yum
Make the Filling:
- In a large mixing bowl, beat together the cream cheese and mascarpone cheese until smooth and creamy.
- Add the sugar, vanilla, and citrus zest and beat until well combined.
- In a separate bowl, whip the heavy cream with an electric mixer or stand mixer until stiff peaks form.
- Gently fold the whipped cream into the cream cheese and mascarpone mixture until fully incorporated, smooth, and creamy.
Assemble the Cheesecake:
- Pour the filling over the prepared crust, smoothing the top with a spatula for an even layer.
- Cover and refrigerate for at least 4 hours or overnight for the best results.
Serve:
- Carefully release the cheesecake from the springform pan before serving.
- Garnish with fresh berries, amarena cherries, or a drizzle of chocolate if desired.
- Enjoy a slice of this creamy Italian cheesecake with a touch of citrus – it's light, fluffy, and beautifully decadent!
Notes
- Room Temperature Ingredients: Ensure cream cheese and mascarpone are softened for a smooth, lump-free filling.
- Whip Cream Properly: Whip heavy cream to stiff peaks for a fluffy, light texture. Avoid over-whipping to prevent a grainy texture.
- Chill Fully: Refrigerate the cheesecake for at least 4 hours, preferably overnight, for the filling to set properly.
- Even Crust: Press the crust mixture firmly and evenly into the pan to prevent crumbling when slicing.
Nutrition Information
Calories
587kcal
(29%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
45g
(69%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
125mg
(42%)
Sodium
215mg
(9%)
Potassium
105mg
(3%)
Fiber
0.4g
(2%)
Sugar
36g
(72%)
Vitamin A
1627IU
(33%)
Vitamin C
1mg
(1%)
Calcium
96mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 587
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 45g | 69% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 125mg | 42% |
| Sodium | 215mg | 9% |
| Potassium | 105mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 36g | 72% |
| Vitamin A | 1627IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.