This Jamie Oliver Mascarpone Cheesecake is smooth, rich, and perfectly balanced. Made with a buttery biscuit base and a creamy mascarpone filling, this no-fuss dessert is elegant yet incredibly easy to prepare.

What is Jamie Oliver’s Mascarpone Cheesecake?

Jamie Oliver’s mascarpone cheesecake is a no-bake dessert that uses mascarpone cheese, cream cheese, lemon zest, and vanilla over a digestive biscuit crust. It’s chilled instead of baked, creating a soft yet firm texture that’s light, creamy, and full of flavor. Often topped with fresh berries, lemon curd, or fruit compote, it’s as versatile as it is delicious.

Jamie Oliver Mascarpone Cheesecake recipe

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Why You Should Try This Recipe

No-Bake Simplicity – No oven needed
Velvety Texture – Thanks to rich mascarpone and whipped cream
Perfect for Entertaining – Can be made in advance
Customizable Toppings – Fruit, sauces, or chocolate
Crowd-Pleaser – Elegant and indulgent, yet not too heavy

Ingredients Needed to Make Jamie Oliver’s Mascarpone Cheesecake

For the base:

Digestive Biscuits (250g / ~9 oz)
Unsalted Butter (100g / 7 tbsp, melted)
Optional: 1 tbsp sugar or ½ tsp cinnamon for added flavor

For the filling:

Mascarpone Cheese (250g / 1 cup)
Full-Fat Cream Cheese (250g / 1 cup, at room temperature)
Double Cream (150ml / ⅔ cup)
Powdered Sugar (75g / ⅔ cup, sifted)
Vanilla Extract (1 tsp)
Zest of 1 Lemon
Optional: 1 tbsp lemon juice for tang

Topping Ideas (choose one or combine):

Fresh berries (blueberries, raspberries, strawberries)
Fruit compote or jam
Lemon curd
Dark chocolate shavings
Crushed pistachios

Equipment Needed

20cm (8-inch) springform pan
Food processor or rolling pin (for biscuit base)
Mixing bowls
Electric mixer or whisk
Spatula

Instructions to Make Jamie Oliver’s Mascarpone Cheesecake

Step 1: Prepare the base

Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Mix in the melted butter until evenly coated. Press into the base of a springform pan, smoothing it out evenly. Chill in the fridge for 20–30 minutes to firm up.

Step 2: Make the filling

In a large bowl, beat together the mascarpone, cream cheese, and powdered sugar until smooth. Add vanilla extract, lemon zest, and lemon juice (if using). In a separate bowl, whip the double cream until it holds soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined.

Step 3: Assemble and chill

Spoon the filling over the chilled biscuit base. Smooth the top with a spatula. Cover and chill in the fridge for at least 4 hours, preferably overnight, until set.

Step 4: Add toppings and serve

Release the cheesecake from the springform pan. Top with fresh berries, fruit compote, lemon curd, or any desired garnish. Slice and serve cold.

What Goes Well With Mascarpone Cheesecake

Fresh Berry Sauce – Adds tart contrast
Espresso or Coffee – Balances the richness
Lemon Curd or Passionfruit Pulp – Bright and zesty pairing
Crushed Nuts or Biscotti – For texture
Dark Chocolate Drizzle – For indulgence
Sparkling Wine or Moscato – Perfect for celebrations

Expert Tips for the Best Cheesecake

Use Room Temperature Cheese – Ensures smooth mixing
Chill Overnight – Helps it fully set and develop flavor
Don’t Overwhip the Cream – Soft peaks are ideal for folding
Use a Springform Pan – Makes removal easy
Wipe Knife Between Slices – For clean cuts

Easy Variations of Jamie Oliver’s Mascarpone Cheesecake

Chocolate Mascarpone Cheesecake – Add melted dark chocolate to the filling
Tiramisu-Inspired Version – Add coffee-soaked ladyfingers and cocoa
Citrus Twist – Use orange zest and top with candied orange slices
Nutty Crust – Mix in crushed almonds or pecans with biscuits
Mini Cheesecakes – Use muffin tins for individual portions

Best Practices to Store Leftovers

Refrigerate Covered – Keeps for up to 3 days
Don’t Freeze Assembled Cheesecake – Texture may change
Freeze the Base Separately (Optional) – Can prep in advance
Store Toppings Separately – Especially fresh fruit or compote
Keep in Springform Pan Until Serving – Helps maintain shape

Nutrition Value (per slice, based on 10 slices)

Calories: ~420
Protein: ~6g
Fat: ~32g
Carbohydrates: ~28g
Sugar: ~16g

FAQs

Can I make this mascarpone cheesecake ahead of time?

Yes, this cheesecake is perfect for preparing in advance. It’s best when chilled overnight, which helps it set completely and develop deeper flavor.

Can I freeze mascarpone cheesecake?

Freezing is not recommended once assembled, as mascarpone can separate when thawed. If needed, you can freeze just the biscuit base and prepare the filling fresh.

How do I stop no-bake cheesecake from being too soft?

Be sure to whip the cream to soft peaks and chill the cheesecake for at least 4 hours—preferably overnight. This ensures a firmer set.

Can I use cream cheese only instead of mascarpone?

Yes. You can substitute full-fat cream cheese for mascarpone, but the flavor and texture will be slightly tangier and less rich.

Final Words

Jamie Oliver’s Mascarpone Cheesecake is a dream dessert—rich, creamy, and no-bake. Whether you top it with fruit, chocolate, or curd, it’s sure to impress with its elegant simplicity and deep flavor. Ideal for special occasions or lazy weekends, this cheesecake is always a hit.