Servings
Font
Back
No Bake Mascarpone Cheesecake
5 from 18 votes

No Bake Mascarpone Cheesecake

This no-bake mascarpone cheesecake combines a nutty, oat-filled crust with a rich mascarpone filling. The crust is made from ground cashews, oats, seeds, dates, and coconut oil, pressed into a tart pan, while the filling is a smooth blend of mascarpone with coconut sugar and Amaretto. The fresh fruit topping adds a bright, natural sweetness and contrast to the creamy cheesecake.

Prep Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 10 Servings
Calories: 609 kcal
Course: Dessert, Snacks, Baked Goods
Cuisine: American

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
    Cup of Yum
  1. Place cashews, oats, seeds, and salt in a high-speed blender. Coarsely chop for a couple of seconds on medium speed.
  2. Pause the blender. Add ginger, vanilla extract, dates, and coconut oil.
  3. 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.
  4. 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).
  5. 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.
  6. Press into the pan's bottom and up sides until you get a smooth surface.
  7. Cover and reserve in the refrigerator while making the tart filling.
Filling and Topping
  1. Mix the mascarpone at a medium speed—using a hand or stand mixer.
  2. 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).
  3. Take the tart crust out of the refrigerator and layer with sliced bananas.
  4. 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.
  5. Top evenly with fresh raspberries (or fruit of your choice).
  6. Cover and place in the refrigerator for at least 2 hours or overnight before serving.
  7. 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

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%)

Nutrition Facts

Serving: 10 Servings

Amount Per Serving

Calories 609

% 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.