This creamy eggless cheesecake recipe with mascarpone, Philadelphia and ricotta cheese combined with condensed milk will the talk of your dinner party! I have so many friends and family members who ask me for this recipe all the time, I just had to share it!
Quick and easy to prepare this mascarpone cheesecake no bake, no gelatine needed, simple! Let the mixture set and enjoy this amazing dessert any time of the year!
Once, I was given this eggless cheesecake recipe which relied on lemon juice to set by a friend of mine many years ago. Therefore, I really like it but it was based on cream cheese alone, which had was carrying the lemon acidity a bit too much.
Following a few weeks and many attempt I think this recipe is awesome, the richness of the mascarpone and the lightness of the ricotta have transformed an humble recipe to the next level!
How can it set without gelatine?
Using the natural citric acid of the lemon juice to turn the condensed milk into cheese, this cheesecake recipe is exceptionally reliable and a lot lighter to eat compared to other recipes!
What other topping can I use for mascarpone cheesecake no bake?
There is so much variations to this recipe, it all depends on your preference:
- Strawberries
- Raspberries
- Blueberries
- Blackberries
- Peaches…..
The list just goes on… I simply love fresh berries, but in winter times I often opt for a berry or fruit compote. It works well.
Why has my cheesecake not set?
It never happened to me with this recipe, but the only variable is the amount of lemon juice added to the cheese mix. Stick with my recipe and you will be just fine.
Let's make eggless cheesecake recipe
Ingredients:
- 400 g Condensate milk
- 250 g Digestive biscuits
- 250 g Ricotta cheese
- 250 g Mascarpone cheese
- 180 g Cream cheese
- 80 g Butter
- 3 Medium lemons
wathch our video for step by step instructions
Method:
1 Place the digestive biscuits in a food bag, bash with a rolling pin until crumbed. Decant in a large bowl and add the melted butter.
2 Mix well and pour in a mould. Pressing down with the back of a tablespoon, compact evenly the biscuits at the bottom of the mould. Rest in the fridge.
3 In a separate bowl, put the ricotta cheese, Mascarpone cheese, cream cheese, condensed milk and the juice of the 3 lemons. Whisk well, until a smooth cream is obtained.
4 Pour the cheesy mixture on top of the biscuits base, spread evenly, and refrigerate for a minimum of 4 hours.
5 Remove the mould and decorate the cake with fresh berries before serving
HINT AND TIPS:
Serve the eggless cheesecake recipe at room temperature or slightly refrigerated for better taste.
If you opt for a fruit compote topping, slice the cake first, then spoon the compote on each slice
A cup of coffee or tea goes great with it!
Allergens: DAIRY, GLUTEN, suitable for vegetarians
Looking for some more inspirations for your sweet tooth? No need to look further, here some of our fantastic recipes which are easy to make and supper delicious:
Eggless Cheesecake Recipe [+Video]
Equipment
- Large bowls
- Whisk
- Round baking cake mould 20 cm diameter
Ingredients
- 400 g Condensate milk
- 250 g Digestive biscuits
- 250 g Ricotta cheese
- 250 g Mascarpone cheese
- 180 g Cream cheese
- 80 g Butter
- 3 Medium lemons
Instructions
- 1 Place the digestive biscuits in a food bag, bash with a rolling pin until crumbed. Decant in a large bowl and add the melted butter.
- 2 Mix well and pour in a mould. Pressing down with the back of a tablespoon, compact evenly the biscuits at the bottom of the mould. Rest in the fridge.
- 3 In a separate bowl, put the ricotta cheese, Mascarpone cheese, cream cheese, condensate milk and the juice of the 3 lemons. Whisk well, until a smooth cream is obtained.
- 4 Pour the cheesy mixture on top of the biscuits base, spread evenly, and refrigerate for a minimum of 4 hours.
- 5 Remove the mould and decorate the cake with fresh berries before serving
Video
If you opt for a fruit compote topping, slice the cake first, then spoon the compote on each slice
A cup of coffee or tea goes great with it! Allergens: DAIRY, GLUTEN, suitable for vegetarians
Nutrition
We hope you have enjoyed this amazing, creamy eggless cheesecake recipe!
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Buon Appetitto!
Absolutely delicious. We love this creamy cheesecake recipe!
I love digestive biscuits and they are even better in a cheesecake. Yum!
The mascarpone make all the difference – delicious cheesecake!
we’re huge cheesecake fans! cant wait to try this eggless version!
It’s rich, creamy and I love that you don’t need to add sugar. Just the right amount from milk. It’s really a good recipe.
So creamy and delicious!
I am a super fan of Cheesecake. Your recipe is really delicious!
My mouth is watering. I have to make this tonight!