Mary Berry’s Mascarpone Cheesecake Recipe – Creamy, No-Bake Perfection

I still remember the first time I tried Mary Berry’s mascarpone cheesecake at a family dinner. My aunt had made it ahead of time and served it straight from the fridge, topped with a glossy layer of lemon curd and fresh raspberries. One bite in and I was hooked—the creamy mascarpone filling was rich yet surprisingly light, the biscuit base buttery but not heavy, and the tangy lemon zest tied everything together.

What I love most? It’s completely no-bake, meaning it’s virtually foolproof. Whether you’re hosting guests or just want an easy weekend dessert, this cheesecake is simple, elegant, and endlessly adaptable.

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WHAT IS MARY BERRY’S MASCARPONE CHEESECAKE?

Mary Berry’s mascarpone cheesecake is a no-bake cheesecake recipe that combines mascarpone cheese, cream cheese, double cream, and lemon zest on a buttery digestive biscuit crust. Unlike traditional baked cheesecakes, this one sets in the fridge, giving it a silky, mousse-like texture that feels indulgent but not heavy. It’s often finished with berries, chocolate, or citrus toppings, depending on the season.

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WHY YOU’LL LOVE THIS RECIPE

• No-bake & fuss-free – Perfect for beginners.
• Velvety smooth texture – Mascarpone adds extra richness.
• Make-ahead friendly – Ideal for dinner parties or celebrations.
• Customizable toppings – From fruit to chocolate, it adapts easily.
• Crowd-pleasing dessert – Elegant, but easy enough for a weeknight treat.

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INGREDIENTS

For the Base

• 250g (9 oz) Digestive Biscuits
• 100g (7 tbsp) Unsalted Butter, melted
• Optional: 1 tbsp sugar or ½ tsp cinnamon

For the Filling

• 250g (1 cup) Mascarpone Cheese
• 250g (1 cup) Full-Fat Cream Cheese, room temperature
• 150ml (⅔ cup) Double Cream
• 75g (⅔ cup) Powdered Sugar, sifted
• 1 tsp Vanilla Extract
• Zest of 1 Lemon
• Optional: 1 tbsp Lemon Juice

Topping Ideas

• Fresh berries (raspberries, strawberries, blueberries)
• Fruit compote or jam
• Lemon curd
• Dark chocolate shavings
• Crushed pistachios

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STEP-BY-STEP INSTRUCTIONS

Step 1: Prepare the Biscuit Base

1. Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.
2. Mix with melted butter (and sugar/cinnamon if using).
3. Press firmly into the base of a 20cm (8-inch) springform pan.
4. Chill for 20–30 minutes to set.

Step 2: Make the Creamy Filling

1. Beat mascarpone, cream cheese, powdered sugar, vanilla, and lemon zest until smooth.
2. In another bowl, whip the double cream to soft peaks.
3. Fold the whipped cream gently into the mascarpone mix.

Step 3: Assemble & Chill

1. Spoon filling over the chilled base.
2. Smooth the top and cover.
3. Refrigerate for at least 4 hours (overnight for best results).

Step 4: Garnish & Serve

1. Release from springform pan.
2. Add toppings of choice—berries, lemon curd, or chocolate.
3. Slice with a warm knife for clean edges and serve cold.

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VARIATIONS

• Chocolate Mascarpone Cheesecake – Mix melted dark chocolate into the filling.
• Tiramisu-Inspired – Add coffee-soaked ladyfingers and cocoa dusting.
• Citrus Twist – Use orange zest and candied orange slices.
• Nutty Base – Swap digestives for crushed pecans or almonds.
• Mini Cheesecakes – Set in muffin tins for individual portions.

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WHAT TO SERVE WITH MASCARPONE CHEESECAKE

• Fresh berry sauce (adds tartness)
• Espresso or cappuccino
• Lemon curd or passionfruit pulp
• Crushed nuts or biscotti for crunch
• Sparkling wine or Moscato for celebrations

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STORAGE TIPS

• Refrigerate covered for up to 3 days.
• Do not freeze once assembled (mascarpone can split).
• Freeze the base separately if prepping ahead.
• Store toppings separately to avoid sogginess.

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FAQ

Q: What makes Mary Berry’s mascarpone cheesecake different from a baked cheesecake?
Mary Berry’s mascarpone cheesecake is a no-bake cheesecake recipe, which means it sets in the fridge instead of the oven. The texture is softer, creamier, and lighter compared to traditional baked cheesecakes, making it an elegant but easy dessert for entertaining.

Q: How long does a Mary Berry mascarpone cheesecake need to chill?
For the best results, chill the cheesecake for a minimum of 4 hours. Overnight chilling is recommended, as it allows the filling to firm up properly and makes slicing much easier.

Q: Can I make Mary Berry’s mascarpone cheesecake ahead of time?
Yes—this cheesecake is perfect for preparing in advance. Simply assemble it the day before your event and keep it refrigerated. Add fresh toppings like fruit or chocolate shavings just before serving.

Q: Can I freeze Mary Berry’s mascarpone cheesecake?
It’s not recommended to freeze a fully assembled mascarpone cheesecake because the mascarpone may separate once thawed. However, you can freeze the biscuit base on its own and prepare the mascarpone filling fresh when ready to serve.

Q: Why isn’t my no-bake mascarpone cheesecake setting properly?
The most common reasons are:

• The double cream wasn’t whipped to soft peaks before folding.
• The cheesecake didn’t chill long enough.
• Too much liquid (e.g. extra lemon juice) was added to the filling.
  Always whip the cream correctly and chill overnight for the firmest set.

Q: Can I make Mary Berry’s mascarpone cheesecake without cream cheese?
Yes—you can make it with mascarpone only, but it will be richer and less tangy. Using a mix of mascarpone and cream cheese gives the best balance of flavor and texture.

Q: What toppings go well with Mary Berry’s mascarpone cheesecake?
Popular options include:

• Fresh berries (raspberries, strawberries, blueberries)
• Lemon curd or passionfruit pulp for a zesty kick
• Chocolate shavings or cocoa powder for indulgence
• Crushed pistachios or almonds for crunch
• Caramel drizzle for extra sweetness

Q: Can I make mini versions of this cheesecake?
Yes—Mary Berry’s mascarpone cheesecake can be portioned into muffin tins or ramekins for individual servings. This is perfect for parties or buffets. Simply line the tins with paper cases for easy removal.

Q: How long does Mary Berry’s mascarpone cheesecake last in the fridge?
When stored covered in the refrigerator, it will keep well for up to 3 days. For best results, store toppings separately and add them just before serving.

Q: Can I make Mary Berry’s mascarpone cheesecake without a springform pan?
Yes, you can use a deep pie dish or tart pan, but removing neat slices may be trickier. If using an alternative dish, line it with parchment paper to make lifting out easier.

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Other Recipes You May Like:

• Mary Berry Vanilla Cheesecake
• Mary Berry Passion Fruit and Orange Cheesecake
• Mary Berry Feathered White Chocolate Cheesecake

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