This whipped cheesecake recipe makes the perfect creamy summer treat. It has a not-so-secret ingredient, mascarpone, which give it a more mild and creamy flavor than the more traditional cream cheese base.
About this Recipe
What is a whipped cheesecake, you might ask? Well, it’s also known as a no-bake cheesecake. The difference between a whipped cheesecake recipe and a traditional cheesecake is that a whipped cheesecake doesn’t contain eggs (it is lightened with whipped cream) and doesn’t require baking. The best part about “no bake” is that no one will tell you you should really try a water bath! The no-bake technique makes this a perfect summer dessert. Whip it up, stick it in the fridge, and enjoy it on a steamingly hot day. The only hard part about this recipe is folding the whipped cream into the mascarpone base (that, and, waiting until it’s fully set to enjoy its creamy deliciousness).
A History of Whipped Cheesecake Recipes
We feel ok about the slightly sneaky cheese substitution in this recipe because the original cheesecakes (made by the ancient Greeks in AD 230) certainly didn’t involve cream cheese. This was an American innovation, sometime in the 19th century; earlier European versions used neufchatel cheese in France or quark in Germany. the first Greek versions likely some kind of mild goat cheese. They were also baked. Most likely on an open fire. Sounds ripe for finger scalding, don’t you think? The unbaked whipped cream based cheesecake we are making today seems also to have been another American invention. Perhaps we just couldn’t get enough of a good thing?
Whipped Cheesecake Recipe Tips
We like to make this whipped cheesecake in a 9-10 inch tart pan with a removable bottom for a bit of decorative flair, but if you don’t have one, you can easily make it in a 9 inch springform pan. It’s beautiful topped with fresh figs and sprinkled with pistachios and honey, but you could equally throw any other kind of fruit on top. Not to get too focused on Australian baking, but our Aussie friends seem to also prefer a whipped to a baked cheesecake and popular toppings there include tropical fruits like mango and passionfruit or a little bit of lemon curd.
Got to the end of this recipe description and craving something a bit more traditional with a good dose of finger-singeing water bath? Try our Japanese Style Cheese Cake. Craving something denser and, well, New York-ier without the water bath? Check out our Best New York Style Cheese Cake Recipe. And, finally, because why have three cheesecake recipes, when you can have four, a final alternative to consider, if you want something baked and toothsome, but not tangy, is our New York Style Cheesecake Recipe Without Sour Cream.
- Yield: 9-10″ tart. Serves 8-10
- Active time: 30 minutes
- Chill time: 2-4 hour
Ingredients for this Whipped Cheesecake Recipe
For the Graham Cracker Crust:
- 1/3 cup brown sugar, packed
- 15 graham crackers
- 1/2 tsp salt
- 7 tbsp unsalted butter, melted and slightly cooled
For the Filling:
- 8 oz mascarpone cheese at room temperature (in a pinch you can replace with cream cheese, but mascarpone will give you the best results)
- 3 tbsp brown sugar
- 1 tsp vanilla extract
- 3 tbsp honey
- 1 tbsp lemon juice or 1 tsp lemon zest
- 1 cup plus 1/3 cup cold heavy whipping cream
- 1-2 cups fresh fruit (figs, cherries, halved peaches, berries, etc.), depending on how much of the tart top you want to decorate with fruit
- 1/4 cup chopped nuts of your choice (pistachios, almonds, etc.)
- Additional honey, or apricot jam to drizzle
Directions for this Whipped Cheesecake Recipe
To prepare the graham cracker crust:
- First, place the graham crackers in a ziploc bag and bash with a rolling pin until fine crumbs. Yep, it’s a super scientific method. If you have a phobia of kitchen violence, you can also stick the graham crackers in a food processor.
- Add the melted butter, brown sugar, and salt to the graham cracker crumbs in the ziploc bag and squish around. If you went for the non-violent, world peace loving food processor method, you might want to do this in a medium bowl
- Press the crumbs into the bottom and sides of a 9-10″ tart pan with a removable bottom using the bottom of a measuring cup.
- Place the prepared shell in the fridge to chill.
To prepare the filling:
- Start by beating the mascarpone on medium speed in a stand mixer fitted with a paddle attachment until smooth and no lumps remain, about 1 minute.
- Add the brown sugar and beat to combine.
- Add in the honey, vanilla, and lemon juice or lemon zest and beat to combine. Scrape the sides of the bowl to ensure thoroughly mixed.
- Next, whip the heavy cream in a large bowl, using an electric mixer with the whip attachment on medium low speed until frothy. Then increase to medium-high speed and beat until stiff peaks form.
- Using a rubber spatula, fold about half the whipped cream into the mascarpone mixture. Add the remaining half and combine.
- If your mixture looks lumpy, add in the additional 1/3 cup of cream and beat briefly to smooth out.
- Spread the cheesecake filling into the prepared crust and allow to chill in the fridge several hours to firm up.
- Once ready, garnish the top of the cheesecake with fresh fruit, drizzle with honey, and sprinkle with nuts.
- Store in fridge up to 3 days.
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