These no-bake mascarpone cheesecake bars are a summer favorite: the filling is silky, creamy and airy—lighter than a traditional cheesecake but richer than a mousse. Nestled in a vanilla graham cracker crust and brightened with mint and fresh fruit, they’re effortless to make and ideal for warm-weather entertaining.
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Looking for an easy, no-bake dessert that feels special? These mascarpone cheesecake bars deliver a light, velvety filling that comes together quickly and chills to a luscious, scoopable texture.
The Pacific Northwest is expecting unusually hot weather this week — forecasts showed temperatures up to 106°F. When ovens feel unbearable, a fast no-bake recipe is exactly the kind of treat you want to make. I’m a sun-lover, so I’m soaking it all up, but I’m keeping desserts simple and chillable.
what is mascarpone cheesecake?
This version uses mascarpone instead of cream cheese. Mascarpone is folded with whipped cream to produce a filling that’s silky, creamy and pleasantly airy—not dense like a traditional baked cheesecake, and not quite as pale and cloud-like as a mousse. The texture is almost ice-cream-like when chilled, making for a refreshing summer dessert.
what’s the difference between mascarpone and cream cheese?
In short: mascarpone is an Italian, high-fat, soft cheese that tastes rich and subtly sweet. Cream cheese is firmer and tangier. Both work in no-bake recipes, but mascarpone yields a smoother, silkier finish.
how to make the no bake vanilla graham cracker crust
Crush graham crackers to fine crumbs using a food processor or a rolling pin inside a sealed bag. Stir in brown sugar, then add melted butter and a splash of vanilla extract. Mix until the crumbs are evenly moistened and press firmly into a parchment-lined 8×8 pan (a 9-inch tart pan with a removable bottom also works). Chill the crust while you prepare the filling to help it set.
how to make this no bake cheesecake filling
Whip the heavy cream to stiff peaks. In a separate bowl, beat the cold mascarpone with confectioners’ sugar, vanilla bean paste and peppermint (or mint) extract until smooth. Gently fold the whipped cream into the mascarpone mixture until homogenous and light. Spread the filling over the chilled crust and refrigerate to firm up—ideally two hours.
This assembly takes about 15 minutes of active time. After spreading the filling, chill the bars until you’re ready to serve.
a fresh strawberry and mint topping
Prepare the fruit just before serving for the freshest results. I used sliced strawberries tossed with granulated sugar and chopped fresh mint; blueberries or blackberries are great alternatives. Let the fruit macerate for about 30 minutes, then drain off any excess juices before topping the chilled mascarpone bars.
For the neatest presentation, lift the chilled dessert from the pan using the parchment, slice the bars, then top each piece with the drained berries. If you prefer, you can layer fruit across the whole pan and then slice, but wiping the knife between cuts helps keep slices clean.
can you freeze no bake mascarpone cheesecake?
Yes. Freeze the assembled bars before adding fruit. Wrap tightly in several layers of plastic wrap and freeze for up to two months. I recommend serving these frozen rather than fully thawed—the mascarpone softens quickly, and frozen bars have a pleasant, creamy ice-cream-like texture.
Snap a photo and tag me on Instagram @twosugarbugs if you make these bars — I love seeing your versions!
more no bake recipes to enjoy
- Addictive Peanut Butter Bars
- Lemon Raspberry Bars
- No Bake Mini Peanut Butter Espresso Cheesecakes
- Malted Chocolate Ganache Tart
- Peanut Butter Pie
- 3-ingredient Biscoff Cookie Mousse
If you try this recipe or any from this site, please come back and leave a review and a ★★★★★ rating. I read every comment and I love hearing from you!
No Bake Mascarpone Cheesecake {with strawberries and mint}
The filling is light, silky and creamy—not as airy as a mousse, but not dense like a traditional cheesecake. A vanilla graham crust and a hint of mint and fresh fruit make these bars perfect for summer.
20 minutes
2 hours
2 hours 20 minutes
Ingredients
Vanilla Graham Cracker Crust
- 1 sleeve graham crackers, crushed (140g)
- ¼ cup brown sugar (50g)
- 6 tablespoons unsalted butter, melted (85g)
- 1 teaspoon pure vanilla extract
Mascarpone filling
- ½ cup heavy whipping cream (120mL)
- 8 ounces (1 container) mascarpone cheese* (227g)
- ¼ cup confectioners’ sugar (30g)
- ¾ teaspoon peppermint extract
- ½ teaspoon pure vanilla bean paste**
Strawberry mint topping
- 1 pint fresh strawberries, sliced (454g)
- 2 tablespoons granulated sugar
- 3–4 sprigs fresh mint, chopped small
Instructions
- For the vanilla graham cracker crust: Crush the graham crackers in a food processor or in a zip-top bag with a rolling pin. In a medium bowl combine the graham cracker crumbs and brown sugar. Add the melted butter and vanilla, mix until evenly moistened. Press firmly into the bottom of a parchment-lined 8×8 baking pan. Chill while you prepare the filling.
- For the mascarpone filling: Using a handheld mixer or a stand mixer with the whisk, whip the heavy cream to stiff peaks, about 2–3 minutes; set aside. In another bowl, beat the mascarpone, confectioners’ sugar, mint extract and vanilla bean paste on medium until smooth, about 1–2 minutes. Fold the whipped cream into the mascarpone mixture with a spatula until fully combined. Spread the filling into the prepared crust and refrigerate until set (about 2 hours).
- For the strawberry mint topping: Place the sliced strawberries in a bowl with the granulated sugar and chopped mint. Toss and let macerate for about 30 minutes, then drain any excess juices.
- Lift the bars from the pan using the parchment paper and slice to your preferred size. Arrange the drained strawberries on top of the mascarpone layer. Wipe the knife between cuts for the cleanest slices. Serve chilled or frozen.
Notes
A 9-inch tart pan with a removable bottom or a springform pan can also be used. *Use mascarpone straight from the refrigerator—no need to warm to room temperature. **Pure vanilla extract may be substituted. Crust and filling can be prepared up to two days ahead; add the fruit just before serving. To freeze, wrap well and store up to two months; serve frozen for best texture. Store leftovers covered in the refrigerator.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 210Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 134mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 5g
The nutrition information is an estimate and may not be entirely accurate.
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