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whipped cheesecake recipe

Honey Mascarpone Whipped Cheesecake Recipe

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.
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Prep Time 20 minutes
Cool Time 2 hours
Course Dessert
Cuisine American
Servings 10 servings

Equipment

  • stand mixer
  • 9.5 inch tart pan with removable bottom
  • offset spatula

Ingredients
 
 

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

To decorate:

  • 1-2 cups fresh fruit figs, cherries, halved peaches, berries, etc., depending on how much of the tart top you want to decorate with fruit1/4 cup chopped nuts of your choice (pistachios, almonds, etc.)Additional honey, or apricot jam to drizzle

Instructions
 

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.
Keyword cheese cake, figs, mascarpone, whipped cream
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