Description

This no-bake mascarpone cheesecake features a buttery spiced crust, a light and creamy filling, and a topping of caramelized figs, making it a perfect summer dessert without using your oven.

Ingredients

Scale

for the crust:

13 whole cinnamon graham crackers [about 6-7 ounces total]
8 tablespoons [1 stick] unsalted butter, melted
2 tablespoons dark brown sugar
1 teaspoon allspice
pinch of salt

for the filling:

1 cup [8 ounces] mascarpone cheese, at room temperature
1 cup [8 ounces] full fat greek yogurt [very important to use full fat here], at room temperature
1/2 cup heavy cream, cold
3 tablespoons honey

for the figs:

4-5 fresh figs, cut into quarters
2 tablespoons dark brown sugar
1 tablespoon honey
2 tablespoons freshly squeezed orange juice

Instructions

In a food processor or blender, add graham crackers, melted butter, dark brown sugar, allspice, and a pinch of salt. Blend to combine — the mixture should be the consistency of wet sand. Transfer the crumb mixture to a 7″ springform pan and press into bottom and up sides to form a crust. The walls of the crust should come up the sides high enough to hold the filling [about 1 inch]. Chill in freezer for at least 20 minutes.
While crust is chilling, prepare the filling: in a stand mixer with a paddle attachment, beat the mascarpone cheese, yogurt, and heavy cream on medium speed until cream thickens and the entire mixture is well combined, about 6-7 minutes. Add honey and beat to combine.
Remove the tart pan with the crust from the freezer and fill with the cream mixture, making sure that it does not come above the height of the crust [depending on how high the walls of your crust are, you may have some filling left over]. Smooth top with a rubber spatula and cover with plastic wrap. Chill in the refrigerator until set, at least 2 hours. [The longer it chills, the firmer it will become and the better it will hold up].
While the cheesecake chills, prepare the figs: in a small sauté pan over medium heat, add the quartered figs, brown sugar, honey, and orange juice. Sauté, shaking pan occasionally, until the figs start to soften and caramelize and the liquid forms a thick glaze, about 6-8 minutes. Remove from heat.
Once cheesecake is chilled and firm, release spring on pan, and carefully remove. Spoon caramelized figs over top, cut into wedges, and serve immediately. Store cheesecake covered in the refrigerator.

Notes

For best results, use ripe figs for caramelizing. The cheesecake can be made a day in advance and stored in the refrigerator. Substitute cinnamon graham crackers with regular ones if needed, but add a pinch of cinnamon for flavor. Ensure the mascarpone is at room temperature for easier mixing.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 20
Sodium: 150
Fat: 32
Carbohydrates: 38
Fiber: 2
Protein: 5
Cholesterol: 95