Fluffy, creamy Italian cheesecake, no baking required! Here’s the recipe…

This Italian cheesecake is a simple dessert to whip up!

This is not your typical cheesecake! An authentic Italian cheesecake is even more light, fluffy, and delicate, and the best part? It requires zero baking!

Elena Davis shared her authentic Italian recipe. The secret to its unique texture and flavor lies in the use of mascarpone cheese. This rich, velvety cheese gives the cheesecake a delightful tanginess and a luxurious creaminess.

To ensure the perfect texture, it’s important that all of your ingredients are at room temperature before you begin mixing. This step helps create a smooth, lump-free batter that results in the lightest and fluffiest cheesecake imaginable.

Once your cheesecake is ready, it’s time to get creative with toppings! Elena recommended her delicious blueberry sauce for a fruity touch, but feel free to experiment with your favorite toppings. Fresh berries, a drizzle of rich chocolate, sweet cherries, or a dollop of strawberry coulis are all fantastic options. If you’re craving something zesty, a spoonful of lemon curd will add a refreshing twist that pairs beautifully with the creamy base.

Italian Cheesecake

INGREDIENTS

For the Filling

• 8 ounces cream cheese, softened
• 8 ounces mascarpone cheese, softened
• 1/3–1/2 cups granulated sugar (adjust to sweetness preference)
• 3 cups heavy whipping cream
• 2 teaspoons pure vanilla extract
• 1 tablespoon freshly grated lemon zest or orange zest (optional)

For the Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 8 tablespoons butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt

Toppings

• Blueberry sauce
• Fresh berries (strawberries, raspberries, blueberries, or a mix)
• Chocolate drizzle
• Amarena Cherries
• Strawberry coulis
• Lemon Curd

METHOD

Prepare the Crust

1. In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Mix until the crumbs are fully coated and the mixture resembles wet sand.
2. Press the crust mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
3. Refrigerate the crust for at least 20 minutes to set.

Make the Filling

1. In a large mixing bowl, beat together the cream cheese and mascarpone cheese until smooth and creamy.
2. Add the sugar and vanilla (citrus zests, if using) and continue to beat until well combined.
3. In a separate bowl, whip the heavy cream with an electric mixer or stand mixer until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese and mascarpone mixture until fully incorporated, smooth, and creamy.

Assemble the Cheesecake

1. Pour the filling over the prepared crust, smoothing the top with a spatula for an even layer.
2. Cover and refrigerate for at least 4 hours or overnight for the best results.

Serve

1. Carefully release the cheesecake from the springform pan before serving.
2. Garnish with fresh berries, amarena cherries, or a drizzle of chocolate if desired.

Find the full recipe on Elena’s site, here.

Find more from Elena on Instagram, @cucinabyelena, or on her website, cucinabyelena.com.