I have found the best mascarpone cheesecake without baking. It is an unparalleled recipe

Unbaked mascarpone cheesecake is a fresh dessert with a delicious flavour, perfect for garnishing with fresh fruit or chocolate chips.

Unbaked Mascarpone Cheesecake is a quick and easy cake, made with a classic base of crunchy biscuits and melted butter and filled with fluffy mascarpone cream and whipped cream. On top is a brightly colored layer, made with fresh blueberries and powdered sugar.

To make cheesecake with mascarpone even more delicious, it can be garnished with fresh fruit, white or dark chocolate chips, or, why not, crumbled biscuits on top.

In addition, with a little skill, you can create two types of cream: classic mascarpone, mascarpone and chocolate, in order to create alternate layers and make the cake more magnificent.

Discover the steps for making cheesecake with mascarpone girarcara, an ideal dessert for any occasion, which can be prepared in advance and stored in the refrigerator until serving.

Ingredients (in the form of a 22 cm cake)

for the main:

– 320 gm digestive biscuits

150 grams of butter

– 1 teaspoon honey

for cream

– 500 grams of mascarpone cheese

– 250 ml fresh cream

– 8g gelatin flakes

– 4 tablespoons of milk

– 120 grams icing sugar


– 400 grams of fresh blueberries

– 80 grams of icing sugar

– 200 ml water

– 18 grams of corn flour

A few mint leaves

How to make the best mascarpone cheesecake without baking

First prepare the biscuit base: beat the biscuits until you get a flour, mix in a bowl with the addition of melted butter and honey. Paint a 22 cm figure with an opening circle. Wallpaper for the base and sides with greaseproof paper. Pour the crumbly mixture into the mould.

Press the back of the spoon to obtain a smooth, homogeneous base. Let it rest in the refrigerator for at least an hour.

Meanwhile, we prepare the cream. In a large bowl, mix mascarpone cheese with powdered sugar. Soak gelatin in cold water for 10 minutes.

Dissolve gelatin in warm milk, then add to mascarpone. Mix well. At the end, add the cream, stirring gently from the bottom up.

Spread the cream on the biscuits, distribute them well and put them in the refrigerator for at least another hour.

How to make berry topping

Place the blueberries in a small skillet (leave one hand aside for the final garnish). Add powdered sugar and start cooking over low heat.

After a few minutes you will have some kind of jam. Strain to get cranberry juice, leaving the seeds and skins in a strainer.

Put the juice back into the saucepan and add the cornmeal dissolved in the water. Stir with a napkin and put on the fire again for a few minutes, until the sauce thickens.

Allow the cranberry jelly to cool completely to room temperature, stirring occasionally. When completely cool and thick, pour over mascarpone cheesecake.

Place in the refrigerator for at least 3 hours, or until ready to serve.

Garnish with cranberries and some mint leaves.

Bon appetite!

Tips for saving candy

Cheesecake can be frozen whole or sliced ​​and stored in the refrigerator for up to a week.

It is very important during preparation that each layer cools and hardens.

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