Whipped Mascarpone and Honey Cheesecake
This ethereal no-bake cheesecake combines the velvety richness of Italian mascarpone with floral honey and a hint of lemon. It features a buttery graham cracker crust and a cloud-like texture that is lighter and more sophisticated than traditional cheesecake.
Ingredients
Ingredients
- 1.5 cups graham cracker crumbs finely crushed
- 6 tbsp unsalted butter melted
- 16 oz mascarpone cheese chilled
- 1 cup heavy whipping cream cold
- 0.5 cup honey high quality wildflower or clover
- 1 tsp vanilla bean paste or pure vanilla extract
- 1 tsp lemon zest finely grated
- 0.25 tsp sea salt fine grain
Notes
For the best results, use full-fat mascarpone and heavy cream. This cheesecake can be made up to 48 hours in advance. Store leftovers in an airtight container in the refrigerator for up to 4 days. For a gluten-free version, substitute gluten-free graham cracker crumbs.