No-Bake Mascarpone Cheesecake Tart

Prep Time:  30 minutes

Chill Time: 5 hours

A quick and easy recipe for those who “don’t bake”.


For the Crust 

2 cups graham cracker crumbs

3 tsp pure maple syrup

1 tsp cinnamon

Pinch of salt

1 cup unsalted butter, melted

For the Filling

2 cups heavy whipping cream 

½ cup powdered sugar

2 tbsp pure maple syrup

1 cup EMMA mascarpone cheese, room temperature

1 tsp pumpkin pie spice

¼ cup pumpkin puree

Pinch of salt

Cinnamon, for sprinkling


  1. Stir the crust ingredients together in a bowl until the mixture resembles wet sand. Pack it into a non-stick 10-inch diameter (1 inch high) tart pan with removable bottom. Smooth out the crust with the bottom of a glass or measuring cup. It should be approx. 1 cm thick. Chill in the freezer for 30 minutes.
  2. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and powdered sugar together until it forms soft peaks, approx. 5-6 minutes. Transfer to a separate bowl and change to the paddle attachment.
  3. In the same mixing bowl, now fitted with the paddle attachment, whip the mascarpone cheese and the remaining ingredients (except the cinnamon) together until well incorporated.
  4. Reserve 1 cup of the whipping cream and set aside for the topping. Gently fold the mascarpone mixture into the whipped cream in 3 batches, taking care not to deflate or overmix. Spread into the chilled tart shell, then cover and chill for at least 5 hours in the fridge.
  5. To serve, top with the remaining whipped cream and a sprinkle of cinnamon.


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