Best Italian Cheesecake (Authentic Recipe)
Updated Jan 16, 2026, Published Jan 29, 2025
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This Italian Cheesecake Recipe is smooth, creamy, and wonderfully easy to make. Mascarpone gives the no-bake filling a rich, velvety texture, while whipped cream keeps it light and softly set. There’s no baking needed! Just a bit of beating, mixing, and then it chills until set.
For more Italian desserts with mascarpone, try this classic cannoli cake and my strawberry tiramisu.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: No cooking required
- Setting Time: Needs a minimum of 4 hours in the refrigerator to set.
- Servings: 12 people
- Dietary Info: Vegetarian. Contains dairy and gluten.
- Method: No-bake cheesecake that sets in the refrigerator. No oven, water bath, or eggs required.
- Technique: Mascarpone and cream cheese are blended until smooth and then lightened with whipped cream.
- Flavor & Texture: Mildly sweet with a rich, creamy flavor and a velvety texture that’s light, sliceable, and not overly dense.
Why you’ll love this family favorite!
Italian cheesecakes aren’t one-size-fits-all. In Italy, you’ll find many versions that are chilled rather than baked, and using a variety of different fresh cheeses, depending on the home or region your in.
Most often, Italian desserts are meant to feel lighter and less fussy. This no-bake style is one I grew up with and still love. It’s simple, approachable, and doesn’t require eggs, water baths, or turning on the oven.
If you order cheesecake in Italy, this is very much the style you can expect: softly set, creamy, and not overly sweet. This is my cousin Chiara’s favorite dessert, and it will soon be one of yours! You’ll also love my traditional tiramisu, lemon tiramisu, and eggless tiramisu.
Made With Amore,
Table of Contents
- Quick Look at This Recipe
- Why you’ll love this family favorite!
- Italian Cheesecake vs New York–Style Cheesecake: What’s the Difference?
- Simple Ingredients
- Substitutions and Variations
- How to Make Italian Cheesecake
- Recipe Tips
- Italian Cheesecake Recipe FAQs
- Serving Suggestions
- More Italian Dessert Recipes
- Traditional Italian Cheesecake Recipe
Italian Cheesecake vs New York–Style Cheesecake: What’s the Difference?
- Baking Method: Italian cheesecake is often no-bake or gently baked, while New York–style cheesecake is always baked, usually in a water bath.
- Cheese Used: Italian cheesecake commonly uses mascarpone, ricotta, or fresh cheeses, while New York–style cheesecake relies heavily on cream cheese for structure and richness.
- Texture: Italian cheesecake has a lighter, softer texture that feels creamy but not dense. New York–style cheesecake is thick, rich, and very firm when sliced.
- Sweetness Level: Italian cheesecake is typically less sweet, allowing the dairy and subtle flavorings to stand out. New York–style cheesecake is noticeably sweeter and more indulgent.
- Overall Style: Italian cheesecake is refined and balanced, designed to be enjoyed without feeling heavy. New York–style cheesecake is bold, rich, and meant to be decadent.
If you’re curious to explore other styles, be sure to try my classic New York cheesecake or my baked ricotta cheesecake.
Simple Ingredients
This combination of simple ingredients creates a smooth, fluffy filling with a hint of citrus on a buttery, crisp crust—the perfect Italian dessert!
- Cheese: This Italian cheesecake recipe uses a combination of cream cheese for a smooth, creamy texture and mascarpone cheese for rich, authentic Italian flavor.
- White sugar: Sweetens the filling just right.
- Heavy whipping cream: Whipped to add lightness and volume to the filling.
- Flavorings: Pure vanilla extract enhances the cheesecake flavor with a warm, sweet aroma, while lemon or orange zest adds a fresh, citrusy note to balance the richness and overall flavor.
- Graham Cracker Crust: A simple combination of graham cracker crumbs, butter, sugar, and salt is all you need. If you are making your own crumbs, crush the graham crackers in a food processor until they have a fine texture. This will help the crust hold together better.
- Toppings: Choose from a homemade blueberry sauce, fresh berries, chocolate drizzle, Amarena cherries, strawberry coulis, or lemon curd.
See the recipe card for the full ingredient list with quantities.
Substitutions and Variations
- Crust: Swap graham crackers for almond biscotti or digestive biscuits for a unique twist.
- Mascarpone: Substitute with whole milk ricotta or more cream cheese if mascarpone isn’t available. Ricotta has a slightly grainier texture, while more cream cheese makes the filling tangier.
- Citrus Zest: Try lime zest for a different citrusy flavor, or leave it out if you prefer a classic vanilla taste, just like in my creamy vanilla sauce.
- Flavor Twist: Add a splash of almond or lemon extract instead of vanilla for a new flavor profile.
- Toppings: Top with fresh berries, fresh figs, caramel drizzle, or crushed pistachios for extra texture and color.
How to Make Italian Cheesecake
You’ll love this delicious Italian cheesecake and be surprised at how easy it is to make. Here are the step-by-step photos. See the recipe card at the bottom of this post for more.
- Pulse the graham crackers in a food processor until they are very fine. Add them to a medium bowl with the rest of the crust ingredients.
- Mix the crust ingredients until combined.
- Press the graham cracker mixture into a prepared springform pan.
- Mix the cream cheese, mascarpone, sugar, vanilla extract, and lemon zest in a large bowl or the bowl of a stand mixer until fully combined and creamy.
- Beat the whipping cream in a separate bowl until stiff peaks form.
- Gently fold in the whipped cream into the cheesecake filling.
- Add the creamy filling to the prepared pan with the graham cracker crust.
- Place it into the refrigerator to set for a minimum of 4 hours. I find it works best to leave it overnight. Serve with a drizzle of homemade blueberry sauce over the top.
This Italian cheesecake is as beautiful as it is delicious! You’ll love the perfectly creamy texture, just like in my cannoli dip!
My Pro Tip
Recipe Tips
- Room Temperature Ingredients: Let the cream cheese and mascarpone fully soften before mixing. This helps them blend smoothly so the filling stays creamy and free of lumps, without overmixing.
- Whip the Cream Just Right: Whip the heavy cream to stiff peaks to give the cheesecake its light, airy texture. Stop as soon as the peaks hold their shape, as over-whipping can cause the cream to turn grainy and deflate when folded in.
- Chill Completely: Refrigerate the cheesecake for at least 4 hours, or overnight if possible. The extra chill time allows the filling to fully set, making clean slices and a better overall texture.
- Press the Crust Firmly: Press the crust mixture evenly and firmly into the pan so it holds together when sliced. An even, compact base keeps the cheesecake from crumbling and supports the soft filling.
- Storing: Cover the cheesecake with plastic wrap or place it in an airtight container and refrigerate for up to 4-5 days. Freezing is not recommended.
Italian Cheesecake Recipe FAQs
Yes, but mascarpone adds a unique creaminess and mild flavor. Using only cream cheese will result in a slightly tangier cheesecake.
Yes, you can use whole milk ricotta instead of mascarpone! It will add a slightly grainier texture and a milder flavor, but it still works well in this cheesecake. Drain the ricotta well to avoid excess moisture in the filling and whip it until smooth before mixing with the cream cheese.
Mascarpone adds a rich, smooth texture without making the cheesecake overly dense, creating a creamy yet softly set filling.
Yes. This no-bake cheesecake is ideal for making 1-2 days in advance and storing in the refrigerator until ready to serve. I do not recommend freezing it as the texture can change.
Serving Suggestions
This Italian cheesecake is the perfect ending for an Italian feast! Enjoy after indulging in a plateful of marry me butter beans, Italian meatloaf, or some ricotta meatballs in tomato sauce.
This dessert makes the perfect ending for Valentine’s Day, date night, or any special occasion. Enjoy for dessert with a pan-cooked steak and some twice-baked potatoes.
More Italian Dessert Recipes
Looking for other recipes like this? Try these:
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Traditional Italian Cheesecake Recipe
Equipment
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this recipe. My only question is it didn’t set completely the way I thought it would when I did try to cut it. it would sometimes jiggle a bit. other than that, maybe the whipped cream was too much, even though I did follow the recipe to a tee. next time I will reduce some of the whipped cream and see how that goes, but it’s absolutely delicious.
So happy you like it. Yes, make sure that the whipped cream you use is the highest fat content you can get- as they do vary.
Just made and it was super easy. 3 full cups of whipping cream seams like a lot once you combine with just 8oz of cream cheese and 8oz of marscapone. Is seems like a fluffy whip cream cake once combined. Does it set up more once in fridge?
We find it to be perfect this way and it does set. Be sure you use the highest fat whipping cream ๐
Do you need to grease the springform pan before putting in the graham cracker mixture?
If not non stick than yes.