July 20, 2015
At Home with Friends


Ginger Mascarpone Cheesecake

There are a lot of no-bake cheesecake recipes out there, but I haven’t found any this good, and in the interest of research, I’ve tried lots and lots.

This one has an unusual blend of cream cheese, low fat yoghurt, mascarpone and heavy cream. Yes, there is sugar in the cookie crust as well as the cheesecake, but the flavor surprise is the minced crystallized ginger and lemon zest.

I’ve made this using both Graham Cracker crumbs as the base, as well as Ginger Snap Cookie crumbs. They’re both great! Add the cardamom to whichever cookie crumbs you use.

I served it at Game Night with loads of fresh berries on the side. When I make it in the fall, I’ll serve it with homemade stone fruit jam.

As I am writing this, I can already taste this creamy, dreamy, melt-in-your-mouth perfection! This is one time, the leftovers will be staying at my house.

EVENT: Game Night
SERVES: 10-12 People

12 oz. Graham Cracker crumbs OR 40 Ginger Snaps crumbs (about 2 1/2 cups) *
1/2 teaspoon ground cardamom
8 tablespoons unsalted butter, melted
8 oz. cream cheese, room temperature
1/2 cup plain low-fat yogurt, room temperature
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup minced candied (crystallized) ginger
1 lb. mascarpone cheese, room temperature
1/3 cup heavy cream
1/2 – 3/4 teaspoon lemon zest, to taste

9-inch springform pan


1. Butter a 9-inch springform pan and dust it with a little sugar and knock out any excess.

2. Combine the Ginger Snaps crumbs, butter and cardamom, rubbing them together with your fingertips to combine thoroughly. Sprinkle one half the crumbs over the bottom of the pan and pat down evenly.

3. With an electric mixer, whip together the cream cheese, yogurt, sugar, vanilla, crystallized ginger and lemon zest until smooth, scraping down the sides. Add the mascarpone and cream and whip until the mixture is thoroughly combined and just holds peaks. Don’t overwhip or the mixture may separate!

4. Carefully spoon ½ half the mascarpone mixture over the crust, spreading it evenly to the edges of the pan. Gently tap the pan on the counter to eliminate any air bubbles.

5. Sprinkle half of the remaining crumbs over the mascarpone cream.

6. Top the remaining mascarpone and finish with remaining crumb mixture.

7. Cover with plastic wrap and refrigerate overnight.

8. Can be made 5 days ahead and stored well wrapped in the refrigerator.

* A NOTE: I purchase the Graham crackers at Costco.


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  4. Baked or not baked, this is the best cheesecake I’ve ever tasted! Also very easy to make.
    I preferred the ginger snaps, but am sure gramcrackers would be equally amazing.

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