Mascarpone Cheesecake

This mascarpone cheesecake is a twist on my Italian grandma’s classic cheesecake recipe, the one I already have on my site and the one that started my love for cheesecake! Her original recipe is scribbled on an old note card, simple in the best way, and I knew it would be the perfect base for a mascarpone version!!

As a pastry chef, I love recipes that feel special but do not make you jump through hoops, and this one is exactly that. There is no water bath, no springform pan, and no fussy steps. Since it is baked as cheesecake bars, it is easier to make, easier to chill, easier to slice, and still has that creamy and dreamy texture everyone wants in a cheesecake. The mascarpone makes the filling extra smooth and slightly more delicate than a traditional cheesecake, while the recipe stays simple enough for anyone to pull off.

If you love easy mascarpone dessert recipes, check out my sour cream cheesecake bars, chocolate mascarpone mousse, and pistachio cheesecake brownies!

Why You'll Love This Mascarpone Cheesecake!

No water bath required: This cheesecake is so much easier than a traditional cheesecake because you do not need to mess with a water bath or springform pan. It still bakes up creamy and beautiful, but without the stress of wrapping the pan in foil and hoping water does not sneak in.
The mascarpone makes it special: Mascarpone has this rich, creamy, slightly sweet flavor that makes the cheesecake taste extra smooth and luxurious. It is softer and more buttery than cream cheese, so it gives the filling a really dreamy texture without making it taste heavy.
So creamy: The texture is honestly the best part. It is smooth, rich, and creamy without being dense in a heavy way. As long as your ingredients are room temperature and you do not overbake it, the filling turns out so silky.
Perfect for making ahead: Cheesecake is one of my favorite desserts to make before a holiday, dinner party, or special occasion because it actually needs time to chill. You can make it the day before, let it set overnight, and it is ready to go when you need it.

What Is Mascarpone?

Mascarpone: Mascarpone is an Italian cream cheese with a rich, buttery, slightly sweet flavor. It is much softer and less tangy than regular cream cheese, which is why it makes this cheesecake taste extra creamy and smooth.
Flavor: Mascarpone tastes creamy, milky, buttery, and slightly sweet. It does not have the strong tang that cream cheese has, so when you add it to cheesecake, it creates a softer, more delicate flavor.
Why it works in cheesecake: Mascarpone adds richness and a silky texture, while the cream cheese gives the cheesecake structure and that classic cheesecake flavor. Using both gives you the best of both worlds.

Baked cheesecake bars on top of each other on a blue plate with silverware.

Jump to:

Why You'll Love This Mascarpone Cheesecake!
What Is Mascarpone?
Baking Tips
Simple Cheesecake Mascarpone Ingredients
How to Make Mascarpone Cheesecake
Baked Mascarpone Cheesecake Pro Tips
Cheesecake with Mascarpone Variations (topping suggestions)
Storage
FAQs about mascarpone cheesecake recipe
More Sweet Treats
📖 Recipe

Baking Tips

Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!

I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.

Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time

Simple Cheesecake Mascarpone Ingredients

Labeled ingredients for the cheesecake recipe on the counter.

Mascarpone: Use full fat, high quality mascarpone for the best flavor and texture. It should be at room temperature before mixing so it blends smoothly into the filling. Cold mascarpone can create lumps, so take it out of the refrigerator ahead of time.
Cream cheese: Use full fat brick style cream cheese, like Philadelphia. Do not use whipped cream cheese or the kind that comes in a tub. Brick cream cheese gives the cheesecake structure and that classic tangy cheesecake flavor. Make sure the cream cheese is completely room temperature before starting so the filling becomes smooth and creamy without over mixing.
Eggs: The eggs should be room temperature. Room temperature eggs mix into the batter more evenly and help create a smoother cheesecake. If you forgot to take them out ahead of time, submerge the eggs in a bowl of warm water for a few minutes to speed up the process.
Lemon juice: Lemon juice is always used in my cheesecake recipes, and I have made a lot of cheesecake. It makes such a big difference. You do not taste the lemon. It keeps the cheesecake from tasting flat or overly heavy.
Vanilla extract: Vanilla rounds everything out and adds warmth to the cheesecake filling. Use a good quality vanilla extract since the flavor really comes through in a simple cheesecake like this.
Graham crackers: Do not buy already ground graham cracker crumbs for the graham cracker crust if you can avoid it. They usually do not taste as fresh or flavorful. Buy good quality graham crackers and blend them in a food processor or blender. You can also crush them in a sealed bag with a rolling pin.
Frozen blueberries: Frozen blueberries are my favorite for the topping because they do not break down as quickly as fresh blueberries. They create a thick, beautiful compote while still keeping some texture.
Lemon zest, cinnamon, and lemon juice: These ingredients make the blueberry flavor pop. The lemon brightens the berries, and the cinnamon adds just enough warmth without overpowering the topping.

See recipe card below for quantities.

How to Make Mascarpone Cheesecake

Graham cracker crust pressed down into a baking pan before being baked.

In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and cinnamon until combined. Press the mixture firmly into the bottom, ensuring an even layer. I use the bottom of a measuring cup.

Mascarpone, cream cheese, and granulated sugar being mixed until smooth in a bowl.

Using an electric or stand mixer, beat the mascarpone, cream cheese, sugar, vanilla, and lemon juice until smooth and combined.

Adding the eggs, vanilla extract, and lemon juice to the cheese mixture in a bowl.

Add the eggs one at a time, until combined and smooth. Try not to over mix.

The smooth cheesecake batter in a bowl with a spatula in the counter.

Scrape down the bottom of the bowl making sure everything is incorporated.

The cheesecake batter in a metal pan with parchment paper on the bottom.

Pour over the graham cracker crust, smooth it out evenly. Place into a 325°F oven. Bake for 18-22 minutes or until lightly puffed around the edges and the center has a jiggle, the internal temperature should be 145°F. The top should look matte and set.

Blueberry compote in a bowl with a spoon in it showing the texture.

In a medium saucepan, combine the frozen blueberries, granulated sugar, lemon zest, lemon juice, and cinnamon over medium heat. Stir occasionally until the mixture comes to a boil. After 8 minutes of medium boiling, add the cornstarch mixture (2 teaspoons cornstarch mixed with 2 teaspoons water) to the blueberry mixture. Stir well to combine. Continue to cook for another 1-2 minutes until the mixture has thickened.

Hint: The cheesecake needs to be thoroughly chilled before serving. I actually love enjoying it the next day because the texture sets beautifully and the flavor gets even better!!

Baked Mascarpone Cheesecake Pro Tips

Do not over mix the eggs: Once the eggs are added, mix on low speed and stop as soon as everything is combined. Over mixing the eggs can add too much air to the batter, which can cause the cheesecake to rise too much and crack.
Use room temperature ingredients: Make sure all of the dairy and eggs are room temperature. This is one of the biggest keys to a smooth cheesecake. Cold ingredients do not blend as easily, and that can lead to a lumpy batter.
Pre bake the crust: Pre-baking the crust helps it set before the filling goes in and gives the crust a better flavor and texture.
Lower the oven temperature: You must bake this cheesecake at 325°F because it is not using a water bath. The lower temperature helps the cheesecake bake gently and evenly.
Line the pan with parchment paper: Lining the pan makes it much easier to remove the cheesecake cleanly once it has chilled.
Do not overbake: The edges should look slightly puffy and set, but the center should still have a gentle jiggle. The cheesecake will continue baking from residual heat and will firm up as it chills in the refrigerator.
Check the internal temperature: For extra accuracy and the perfect cheesecake texture you can check the internal temperature with a thermometer. The center should be around 145°F.
Chill completely: Cheesecake needs several hours in the refrigerator to set properly. For the best texture, chill it overnight.

Cheesecake with Mascarpone Variations (topping suggestions)

Fresh berries: Strawberries, raspberries, blackberries, or blueberries all work beautifully, add some whipped cream on top too!
Chocolate sauce: Chocolate sauce is perfect if you want a richer topping.
Raspberry Sauce: I mean... is there a better combo?
Caramel sauce: Caramel pairs beautifully with the creamy mascarpone filling.
Lemon curd: Lemon curd is a great option if you want a brighter, more citrusy cheesecake. The tangy lemon balances the rich filling so well.

Storage

Refrigerator: Store the cheesecake covered in the refrigerator. It will stay fresh for up to 4 to 5 days. For the cleanest slices, keep the cheesecake chilled until you are ready to serve. Use a sharp knife and wipe it clean between each slice.

Freezer: This cheesecake freezes well. Chill it completely first, then wrap it tightly in plastic wrap and foil. You can freeze the whole cheesecake or individual slices. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Freezing tip: For best results, freeze the cheesecake without the blueberry topping and add the topping after thawing.

Showing the smooth and creamy texture of the cheesecake on a plate.

FAQs about mascarpone cheesecake recipe

Can you freeze mascarpone?

I don't recommend freezing it, when the cheese thaws it will change the texture.

How do I get clean slices?

Use a sharp knife and clean it off in between cutting slices, I like to use really hot water to clean it off! The hot knife slices cleanly through the cheesecake.

How do I know when the cheesecake is done?

The edges will be puffed and the center will with wobbly and jiggly, it will look underdone. The internal temperature should be 145°F.

Why is my cheesecake curdled and cracked?

Your oven was too hot or you over mixed the eggs. Make sure you lower the oven temperature to 325°F and do not over bake, an instant read thermometer is an amazing tool to have!

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