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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!
You’ll also love my New York-style cheesecake and cannoli dip.
Why you’ll love this recipe
Don’t be fooled by the other Italian cheesecake recipes you see online that use ricotta cheese and are baked in the oven with a water bath—as an authentic Italian. I can tell you we don’t bake cheesecakes in Italy! Great news—this traditional cheesecake method is more accessible and doesn’t require egg yolks or egg whites like the American cheesecake.
This is the best recipe for authentic Italian cheesecake. If you order cheesecake in Italy, you will get a version like this. The only aspect that might change is the crust with varying types of cookies. Here, we use a simple graham cracker crust.
This is my cousin Chiara’s favorite dessert, and it will soon be one of yours! You’ll also love out traditional tiramisu, lemon tiramisu, and eggless tiramisu.
Table of Contents
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!
Cheesecake Filling:
- Cream cheese – For a smooth, creamy texture in the filling.
- Mascarpone cheese – Adds a rich, authentic Italian flavor.
- White sugar – Sweetens the filling just right.
- Heavy whipping cream – Whipped to add lightness and volume to the filling.
- Pure vanilla extract – Enhances flavor with a warm, sweet aroma.
- Lemon or orange zest (optional) – A fresh, citrusy note to balance the richness and overall flavor.
For the Graham Cracker Crust:
- Graham cracker crumbs – Forms the buttery, crunchy base.
- Butter – Binds the crumbs and adds richness.
- Granulated sugar – Adds a hint of sweetness to the crust.
- Salt – Balances the flavors in the crust.
Toppings:
- Blueberry sauce
- Fresh berries (strawberries, raspberries, blueberries, or a mix)
- Chocolate drizzle
- Amarena Cherries
- Strawberry coulis
- Lemon Curd
See the recipe card for quantities.
How to Make Italian Cheesecake
You’ll love this delcious 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 to get them very fine. Then, 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 the prepared springform pan.
In a large mixing bowl or stand, mixer combine all of the filling ingredients except the whipped cream.
Whip the whipping cream in a separate bowl until stiff peaks form.
Gently fold in the whipped cream to the cheesecake filling.
Add the creamy filling to the prepared pan with the graham cracker crust.
Let rest in the fridge for up to 24 hours and serve! Optional: add homemade blueberry sauce to the top of your cheesecake.
This Italian cheesecake is as beautiful as it is delcious! You’ll love the perfectly creamy texture.
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.
Italian cheesecake typically uses ricotta or mascarpone cheese, giving it a lighter, slightly grainier texture and a milder, subtly sweet flavor. In contrast, regular (American) cheesecake uses cream cheese, resulting in a denser, creamier, and richer taste. Italian cheesecakes often have a hint of citrus and a less sweet profile. In Italy, cheesecake is not baked in the oven it is a no bake dessert.
Substitutions and Variations
- Crust: Swap graham crackers for biscotti or digestive biscuits for a unique twist.
- Mascarpone: Substitute with whole milk ricotta or more cream cheese if mascarpone isn’t available.
- Sweetener: Use honey or maple syrup instead of powdered sugar for a natural sweetness.
- Citrus Zest: Try lime zest for a different citrusy flavor, or omit if you prefer a classic vanilla taste.
- 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.
Equipment
How to Store
Refrigerator: Cover the cheesecake with plastic wrap or place it in an airtight container and refrigerate for up to 4-5 days. Freezer: not recommended.
My Pro Tip
Recipe Tips
- 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.
More Italian Dessert Recipes
Looking for other recipes like this? Try these:
What to Serve With This Recipe
These are my favorite dishes to serve with this Italian cheesecake:
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Print
Italian Cheesecake Recipe
- Total Time: 0 hours
- Yield: 12 servings 1x
Description
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!
Ingredients
For the Filling:
- 8 ounces cream cheese, softened
- 8 ounces mascarpone cheese, softened
- 1/3–1/2 cups 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 (optional)
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 8 tablespoons butter, melted
- 2 tablespoons granulated sugar
- Pinch of 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 and vanilla (citrus zests, if using) and continue to 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!
- Prep Time: 10 min
- Cook Time: chill time 4 hours-overnight
- Category: Sweet
- Method: Italian
- Cuisine: Italian
This cheesecake was so yummy and creamy and really easy to make! The orange zest really stands out. Yum!!
Yes! So glad you loved it!
I found the recipe to be easy and quick to whip up, since it’s a no-bake recipe. It was almost too fluffy, with subtle cheesecake flavor. Next time I will reduce the whipped cream to 2 cups.
If you are looking for an American style cheesecake I have that recipe (search: tried-and-true NY Style Cheesecake). It sounds like you wanted a more traditional cheesecake, the Italian version is a bit fluffier with a slightly milder taste. Enjoy!
Can I use the trimasue biscuits crushed instead of gahram crumbs???
Yes! Absolutely.
Can you just use cream cheese
Thanks
You can, it will be slightly more dense, but still delicious.
I’m going to make your no bake Italian cheesecake. I would love for you to include the nutritional value when you post your wonderful recipes please.
Thank you
Great news! I am in the process of doing this and it will go LIVE on all the recipes in about 4 weeks. Thank you!
In ingredient section you list powdered sugar to make cheesecake. In the recipe you say to use granulated sugar. Which sugar to use in recipe?
It is granulated sugar! Thank you. Enjoy!