No bake mascarpone cheesecake

A whole round cheesecake with white cream, strawberries and green nuts on top.
This delectable cheesecake has all the creaminess of a regular cheesecake without the fuss. Get all your ingredients, bring them together in a few magic moves, pop your creation in the fridge to set and voilà! Dessert ready.

Prep Time 20 minutes
chilling time 12 hours
Total Time 12 hours 20 minutes
Course Dessert
Servings 6 people


Gluten free crust


  • 2 cups cream
  • 450 g Tatua Mascarpone
  • 2 tsp vanilla extract
  • 1 cup icing sugar
  • 1 lemon juice and zest

To decollate


  • Soak the dates in boiling water for 10 minutes. Remove the dates from the water, allow to cool. Squeeze out any excess water.
  • Add the dates, walnuts, shredded coconut and salt into a blender. Blitz for 30 seconds. Scrape down the sides often for an even blitzed crumb. Pour in the butter. Blitz for 30 seconds more.
  • Line the bottom of a spring form tin with greaseproof paper.
  • Using a spatula or the bottom of a measuring cup, press the crumb into the cheesecake base. Place the base into the fridge to set.
  • Whisk the cream until stiff peaks have formed.
  • Using a hand mixer, beat the mascarpone on a medium speed till smooth. Shift in the icing sugar, pour in the vanilla extract, lemon zest and lemon juice. Beat on medium speed – till smooth.
  • Using a spatula, fold through the whipped cream.
  • Pour the mixture into the chilled crust. Use the spatula to smooth out the top. Cover in plastic wrap. Place into the fridge for 12 hours to set.
  • Garnish with fresh strawberries and chopped pistachios & Tatua whip.
Keyword gluten free, kid friendly, low carb, vegetarian
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Love no bake but not the flavour? Try this coffee and walnut alternative.

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