Italian Cheesecake Recipe
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!
Servings: 12 servings
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
Calories: 587kcal | Carbohydrates: 42g | Protein: 5g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 125mg | Sodium: 215mg | Potassium: 105mg | Fiber: 0.4g | Sugar: 36g | Vitamin A: 1627IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg
