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No-bake Orange Cardamom Mascarpone Cheesecake

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  • Yield: 8" spring form pan 1x


This recipe was inspired by Everyday Food. It’s a quick make-ahead dessert, perfect for summer. The texture is light and dreamy unlike typical cheesecake with the addition of greek yogurt and mascarpone. The crust is simple with a pop of flavor from the cardamon and sea salt. Garnish with whatever you have on hand. It’s that easy and versatile.


  • Crust
  • 15 honey graham crackers
  • 1 stick unsalted butter, melted
  • 3 tbsp. pure cane sugar
  • 1/2 tsp. cardamom
  • 1/4 tsp. sea salt
  • Filling
  • 4 oz. cream cheese, room temperature
  • 1/4 c. + 2 tbsp. powdered sugar
  • 1 tsp. orange oil
  • dash of sea salt
  • 1/2 c. plain Greek yogurt, room temperature
  • 4 oz. mascarpone, room temperature
  • 1/2 c. heavy cream


  1. Make crust. In a food processor or Vitamix, crush graham crackers. Add melted butter, sugar, cardamom, and salt. Continue to pulse until mixture is a fine crumb.
  2. Add mixture into the spring form pan pressing into the sides (about 1 1/2″ high) and bottom until a strong crust forms. Set aside.
  3. Make filling. In a medium bowl, beat cream cheese on medium-high speed until light creamy, about 3 minutes. Beat in sugar, orange oil, and sea salt until evenly incorporated.
  4. Add in Greek yogurt and beat until evenly incorporated.
  5. Add in mascarpone on low speed being careful not to overbeat and break the cheese.
  6. In a separate bowl, whip heavy cream until medium to stiff peaks form. Carefully fold into the filling with a spatula.
  7. Add the filling to the spring form pan, evenly spreading the mixture around to sit just below the top of the crust.
  8. Cover and refrigerate for at least 5 hours. Served chilled, topped with chopped pistachios, fresh berries, or whatever your heart desires.
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