No Bake Mascarpone Cheesecake
User Reviews
5
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Prep Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
10 Servings
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Calories
609 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
No Bake Mascarpone Cheesecake
Description
The No Bake Mascarpone Cheesecake features a crust composed of cashews, steel-cut oats, pumpkin seeds, and sweet dates blended with coconut oil and vanilla, creating a sticky, textured base pressed into a tart pan. The filling blends mascarpone cheese with coconut sugar and Amaretto liqueur to create a creamy, mildly sweet layer that sets chilled rather than baked. Fresh slices of banana and raspberries top the cheesecake, adding natural sweetness and a burst of flavor.
The crust balances crunch and chewiness with the use of nuts, oats, and seeds, complementing the smooth, rich filling. The Amaretto adds a subtle almond note that pairs well with the mascarpone and fruit. This dessert is served chilled for clean slicing, providing a refreshing and elegant treat.
Toppings are versatile; fresh or seasonal fruit can be arranged atop for beauty and flavor. For variations, cooked fruit such as coffee-simmered apple slices can be used to add a warm, spiced element. This cheesecake suits occasions needing a no-bake yet refined dessert.
Chill the cheesecake for at least two hours before serving to allow firm slices. Experiment with toppings or garnish with nuts and coffee beans for added texture and flavor enhancements. The crust mixture can be pulsed to desired coarseness to suit personal preference.
Ingredients
For the Crust
- 2 cups cashew 273 grams, or hazelnuts or pecans
- 1 cup steel-cut oats gluten-free, 189 grams
- ½ cup pumpkin seed 70 grams, or roasted sunflower seeds
- ½ teaspoon salt
- ½ teaspoon ginger fresh grated
- 1 teaspoon vanilla extract
- 7 Medjool dates About 140 grams
- ¼ cup coconut oil 35 grams
Filling and Topping
- 16 ounces mascarpone 455 grams
- 3 tablespoons coconut sugar raw coconut crystals
- 1 tablespoon Amaretto liqueur or more as desired
- 2 banana peeled and sliced crosswise
- 1 pound raspberries strawberries, or your fruit of choice (450 grams, fresh
Instructions
Make the Crust
- Place cashews, oats, seeds, and salt in a high-speed blender. Coarsely chop for a couple of seconds on medium speed.
- Pause the blender. Add ginger, vanilla extract, dates, and coconut oil.
- Blend everything on the highest speed setting until completely pulverized, and you have obtained a sticky, smooth mixture—use a temper to rotate the ingredients around the blade if you are using a Vitamix.
- The crust will feel at first crumbly, warm, sticky, and oily. Use your hands to form a rough ball and let it cool a bit at room temperature (a few minutes).
- Transfer the mixture immediately to a 9-inch tart pan and evenly press into the pan (careful because parts can still be hot). The crust should feel sticky and oily but more solid.
- Press into the pan's bottom and up sides until you get a smooth surface.
- Cover and reserve in the refrigerator while making the tart filling.
Filling and Topping
- Mix the mascarpone at a medium speed—using a hand or stand mixer.
- Gradually add the coconut crystals and amaretto. Continue to mix on medium speed until thoroughly combined, and the mascarpone turns into a firm, thick consistency (a couple of minutes).
- Take the tart crust out of the refrigerator and layer with sliced bananas.
- Transfer the mascarpone mixture on top of the bananas and, while pressing down (to hold the banana slices in place), evenly spread the mixture to fill the tart crust.
- Top evenly with fresh raspberries (or fruit of your choice).
- Cover and place in the refrigerator for at least 2 hours or overnight before serving.
- Keep stored in the refrigerator for up to 4 or 5 days.
Notes
- Chill the assembled cheesecake for a minimum of two hours to ensure clean slicing.
- Toppings can be customized; try fresh fruits or cooked apple slices with coffee and spices for variation.
- Use a high-speed blender to achieve a sticky, smooth crust mixture, pausing to redistribute ingredients as needed.
- Press crust evenly into tart pan bottom and sides for stability and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Calories | 609kcal | 30% |
| Carbohydrates | 52g | 17% |
| Protein | 14g | 28% |
| Fat | 41g | 63% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 45mg | 15% |
| Sodium | 146mg | 6% |
| Potassium | 469mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 22g | 44% |
| Vitamin A | 691IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 110mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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