Mascarpone Fruits Dream - No-Bake Cheesecake

by Feli Chic'Cuisine

Indulge in the velvety smoothness of this Mascarpone Fruits Dream - a delightful no-bake cheesecake that blends rich mascarpone, aromatic coffee, and a luscious fruit topping. With its buttery biscuit crust, creamy filling, and refreshing fruity glaze, this dessert is both elegant and effortless to prepare.

I recently made this Mascarpone Fruits Dream cheesecake, and I have to say - it was absolutely worth the effort! It’s rich, creamy, and refreshing, with a perfect balance of sweetness and fruity freshness.

The crust was simple to make; just crushed digestive biscuits, a hint of orange juice, melted butter, and chocolate. I loved how the chocolate added a subtle richness to the base! Pressing it into the pan and chilling it made it firm up beautifully.

The mascarpone filling was the real star. The coffee infusion gave it a sophisticated touch, and the texture was so silky. I was initially a bit nervous about using gelatine, but after soaking it properly and folding it into the mixture, it blended seamlessly.

The fruit glaze was the final touch that made this cheesecake look absolutely stunning. After carefully arranging fresh apricots, strawberries, mandarin slices, and blueberries, I poured the apricot juice glaze over the top.

After a few hours of chilling, slicing into the cheesecake was a dream! It held its shape perfectly, and every bite was creamy, fruity, and melt-in-your-mouth delicious.

If you're looking for an easy, no-bake, and crowd-pleasing dessert, I highly recommend trying this!

Why You’ll Love This Cheesecake

✔️ No baking required – perfect for warm days or when you need a quick yet impressive dessert.

✔️ Rich yet light – the mascarpone adds indulgence, while the fruit brings a refreshing touch.

✔️ Balanced flavors – a hint of coffee in the filling, citrus in the crust, and a natural sweetness from the fruit.

This Mascarpone Fruits Dream is a true showstopper, ideal for any occasion—whether it’s a summer gathering, a festive celebration, or simply a sweet treat for yourself!

Essential Tips for Making the Perfect Mascarpone Fruits Dream – No-Bake Cheesecake

✔️ Use finely crushed biscuits – To get a firm and even base, crush the digestive biscuits into fine crumbs. You can use a food processor or place them in a sealed bag and crush with a rolling pin.

✔️ Chill before adding the filling – Refrigerate the crust for at least 20–30 minutes so it sets properly and doesn’t mix with the filling.

✔️ Whip the cream to soft peaks – This ensures a light and airy texture. Overwhipping can make the filling too stiff, while underwhipping can make it runny.

✔️ Fold gently – When combining the mascarpone, whipped cream, and gelatine, fold gently with a spatula to keep the mixture airy and smooth.

✔️ Dissolve gelatine completely – Just like in the filling, make sure the gelatine for the glaze is fully dissolved to avoid lumps.

✔️ Let the glaze cool slightly – If poured too hot, it might melt the filling; if too cool, it won’t spread evenly. Aim for a slightly warm temperature.

✔️ Use fresh, ripe fruit – If using canned fruit, drain it well to prevent excess moisture from making the cheesecake soggy.

✔️ Chill for at least 4 hours (or overnight) – This allows the cheesecake to fully set and enhances the flavors.

✔️ Use a hot knife for clean slices – Dip a sharp knife in warm water, wipe it dry, and slice through smoothly. Repeat for each cut.

✔️ Serve chilled – This cheesecake tastes best when served cold, straight from the fridge.

How to Make Mascarpone Fruits Dream - No-Bake Cheesecake

Prepare the Crust

✔️ Place the biscuits in a large Ziplock bag and crush them using a rolling pin until they resemble coarse crumbs. Alternatively, you can crush them with your hands for a more rustic texture.

✔️ In a small saucepan over low heat, melt the butter. Add the chopped chocolate and stir until fully melted and smooth.

✔️ Combine the crushed biscuits with the orange juice and the melted butter-chocolate mixture.

✔️ Stir until well incorporated. Press the mixture evenly into the bottom of the prepared pan. Refrigerate for 30 minutes to firm up.

Prepare the Filling

✔️ Soak the gelatine in cold water for 5 minutes, allowing it to soften.

✔️ Meanwhile, dissolve the instant coffee powder in hot water.

✔️ In a large mixing bowl, beat the mascarpone cheese with the dissolved coffee until smooth and creamy.

✔️ Beat the whipping cream, sugar, and vanilla sugar until stiff peaks form. Gradually fold the whipped cream into the mascarpone mixture.

✔️ Heat the softened gelatine over low heat, stirring until completely dissolved.

✔️ Gradually stir the dissolved gelatine into the mascarpone-cream mixture.

✔️ Spread the filling evenly over the chilled crust. Refrigerate for at least 3 hours to set.

Prepare the Glaze

✔️ Soak gelatine sheets in cold water for 5–10 minutes until soft.

✔️ Arrange the fruits over the chilled cheesecake. Squeeze excess water from the gelatine.

✔️ In a saucepan over low heat, stir gelatine with apricot juice until dissolved. Let cool slightly.

✔️Pour the glaze evenly over the fruit and refrigerate for at least 3 hours or overnight to set.

Here’s a lovely review from one of my readers:

⭐⭐⭐⭐⭐

" Easy and Impressive!I was amazed at how simple this was to make! No baking, yet it turned out like a professional dessert. The buttery crust with a touch of chocolate is genius, and the glossy fruit glaze makes it look like a masterpiece. Will definitely make again!" – Sophia

Mascarpone Fruits Dream

No-Bake Cheesecake Recipe

The mascarpone filling is incredibly creamy, and the hint of coffee adds such a rich flavor. The fruit topping makes it light and refreshing - perfect for summer gatherings

Prep Time: 30 min.

Chilling Time: 4 h

Total Time: 4 h 30 min.

Serves: 6–8

Ingredients

For the Crust

250g (2 ½ cups) digestive biscuits, crushed
2 Tbsp (1/2 orange), juice
40 ml milk chocolate, melted
60g (¼ cup) unsalted butter, melted

For the Filling

250g (1 cup) mascarpone
4 tsp coffee powder
3 tsp hot water
4 gelatine sheets
125 ml (½ cup) whipping cream
4 Tbsp superfine sugar
1 packet (1 1/2 tsp) vanilla sugar

For the Glaze and Fruit Topping

4 gelatine sheets
50 ml apricot juice
assorted fruit (apricots -fresh or canned, strawberries, mandarin, peaches, blueberries, raspberries) - sliced into wedges

Method

Prepare the Crust

1. Grease and line a 20 cm (8-inch) springform pan with parchment paper.

2. Place the biscuits in a large Ziplock bag and crush them using a rolling pin until they resemble coarse crumbs.

3. In a small saucepan over low heat, melt the butter. Add the chopped chocolate and stir until fully melted and smooth. Remove from heat.

4. In a medium bowl, combine the crushed biscuits with the orange juice and the melted butter-chocolate mixture. Stir until well incorporated.

5, Press the mixture evenly into the bottom of the prepared pan. Refrigerate for 30 minutes to firm up.

Prepare the Filling

6. In a small saucepan, soak the gelatine powder in cold water for 5 minutes, allowing it to soften.

7. Meanwhile, dissolve the instant coffee powder in hot water. In a large mixing bowl, beat the mascarpone cheese with the dissolved coffee until smooth and creamy.

8. In a separate medium bowl, beat the whipping cream, sugar, and vanilla sugar until stiff peaks form. Gradually fold the whipped cream into the mascarpone mixture, using gentle motions to keep it light and airy.

9. Heat the softened gelatine over low heat, stirring until completely dissolved. Remove from heat and let it cool slightly.

10. Gradually stir the dissolved gelatine into the mascarpone-cream mixture, mixing continuously to prevent lumps. Spread the filling evenly over the chilled crust. Refrigerate for at least 3 hours to set.

Prepare the Glaze

11. Soften the gelatine sheets by soaking them in a bowl of cold water for 5-10 minutes until they become soft.

12. Meanwhile, arrange the fruits neatly over the chilled cheesecake filling. Gently squeeze the excess water out of the softened gelatine sheets.

13. In a small saucepan over low heat, combine the gelatine sheets with the apricot juice. Stir continuously until the gelatine is fully dissolved. Remove from heat and let it cool slightly.

14. Carefully pour the slightly cooled glaze over the arranged fruits, ensuring an even coating. Refrigerate for at least 3 more hours, or preferably overnight, to fully set.