No-Bake Strawberry and Mascarpone Cheesecake is so easy to make and so elegant. Filled with luscious mascarpone cheese and the season's vibrant strawberries, it is sure to be a crowd pleaser!
Strawberries are everywhere I go, and it was time to make this really easy to make Italian dessert. No-Bake Strawberry and Mascarpone Cheesecake-Sbriciolata con Fragole e Mascarpone is just what you should make when you have juicy strawberries!
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Jump To
- What is an Italian sbriciolata?
- What part of Italy does a sbriciolata originate?
- Ingredients
- Step-by-step instructions
- Recipe substitutions and variations
- Pro tips
- Freezing and storing
- Can I make one large cheesecake?
- Here is some more no-bake inspiration:
- No-Bake Mascarpone Cheesecake-Sbriciolata con Fragole e Mascarpone
Hi! I really can't wait for you to try this one. This no-bake strawberry mascarpone tart is one of those desserts that looks elegant but is secretly very easy, perfect for spring and summer when strawberries are at their best.
What is an Italian sbriciolata?
Sbriciola means crumbs, so a sbriciolata is like a crumble type cake, referring to the crumble topping.
What part of Italy does a sbriciolata originate?
It is a dessert that originates from the part of Italy where my husband is from (Lombardy) and there it is called sbrisolòna (also called sbrisulòna, sbrisolìna, sbrisulùsa or sbrisulàda). You will find it also in Emilia-Romagna and Veronese. In Veneto they call the dessert "rosegotta" and "fregolotta".
A traditional sbrisolòna is usually a drier cake and you have to wet it with grappa! Yes, they don't mess around in Italy finding ways to combine a dry cake with a strong drink...and it goes perfectly together!
I happened to have a container of mascarpone that was intended to be used for something actually savory. I love baking with mascarpone and you can find it now almost at every market. I haven't been baking as much as I would love.
We have been super busy with things and having less sweets since we've been back from Italy (gelato a day is the way of life when you're there!).
So this was the perfect special treat to make and have ready for an after school snack. The filling is so light and easy to put together.
Why you'll love this no-bake strawberry mascarpone tart
- No oven required, ideal for warm weather desserts
- Light, creamy mascarpone filling that isn't too sweet
- Fresh strawberries add brightness and texture
- Can be made as mini tarts or one large tart
- Perfect make-ahead dessert for dinner parties and holidays
Ingredients
- Sugar cookies - Use plain, crisp sugar cookies for the best flavor and texture. Soft cookies won't grind as cleanly and can make the crust dense. Vanilla wafers or digestive biscuits work well as substitutes.
- Butter - Melted butter binds the crust. Use unsalted so you control the sweetness and overall flavor.
- Mascarpone - This is the star. Use full-fat mascarpone and keep it cold until mixing so the filling stays light and stable. Mascarpone gives a smoother, less tangy result than cream cheese.
- Powdered sugar - Powdered sugar dissolves easily and keeps the filling silky. Granulated sugar will feel gritty here.
- Vanilla - Use pure vanilla extract for a clean flavor that complements the mascarpone and strawberries.
- Limoncello or lemon juice - Limoncello adds a soft citrus sweetness; lemon juice gives a brighter, more classic tang. Use fresh lemon juice if you go that route.
- Heavy cream - Whips into structure and lightness. Cold cream whips faster and holds better.
- Strawberries - Use ripe but firm strawberries. Too-soft berries release excess juice and can loosen the filling. Cut them small so they distribute evenly through the tart.
Step-by-step instructions
- Make the no-bake cookie crust
Add the sugar cookies to a food processor and pulse until finely ground. Add the melted butter and process until moist crumbs form. If the mixture seems dry, add water or milk 1 tablespoon at a time until it holds together. - Press into the pans
Press the cookie mixture into mini tart pans (about 10 cm x 2 cm) or one 20 cm springform pan or pie plate. Press crumbs up the sides. Reserve a small amount of crumbs for topping. - Chill the crust
Place the pans in the refrigerator while you prepare the filling. - Prepare the mascarpone filling
In a bowl, beat together the mascarpone, powdered sugar, vanilla, and limoncello (or lemon juice) until smooth. - Whip the cream
Lightly whip the heavy cream with the powdered sugar until soft peaks form. - Combine the filling
Gently fold the whipped cream into the mascarpone mixture until smooth and airy. - Add the strawberries
Fold in the chopped strawberries carefully so they don't break down. - Assemble the tarts
Spoon the filling over the chilled crust and smooth the top with a spatula. - Finish and chill
Sprinkle reserved cookie crumbs on top. Refrigerate for at least 3 hours or overnight for best results.
Recipe substitutions and variations
- Use graham crackers, digestive biscuits, or vanilla wafers instead of sugar cookies
- Swap strawberries for raspberries, blueberries, or mixed berries
- Use orange liqueur instead of limoncello for a different citrus note
- Make it lemon-forward by adding lemon zest to the mascarpone mixture
- Serve in individual glasses instead of tart pans for a no-bake dessert cup
Pro tips
- Chill the tarts longer if making one large tart; it slices cleaner after overnight chilling
- Use cold mascarpone straight from the fridge for best texture
- Fold gently when adding strawberries to keep the filling light
- Taste the filling before assembling and adjust sweetness if needed
Yes. I usually make it the night before. It actually slices better after a longer chill.
Can I use cream cheese instead of mascarpone?
You can, but the texture will be slightly heavier. Mascarpone keeps it lighter and more delicate.
No. A 20 cm springform pan or standard pie dish works perfectly.
Freezing and storing
- Store covered in the refrigerator for up to 3 days
- I don't recommend freezing this dessert; the mascarpone filling can change texture once thawed
Can I make one large cheesecake?
Yes, you could make one large version of this dessert if you don't have mini tart pans.
If you make one large one, slice it carefully and if you have some extra strawberries leftover, add them to the dish. The best part of this dessert (for me!)is that it is no-bake!! My kids were super excited about this dessert and were fighting over the last one the next day!
Here is some more no-bake inspiration:
- blueberry ice-box pie
- no-bake limoncello cheesecake
- strawberry marshmallow and cracker cake
- strawberry no-bake cheesecake
Did you make this and love it? Please RATE THE RECIPE below:)
I would LOVE IT if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.
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No-Bake Mascarpone Cheesecake-Sbriciolata con Fragole e Mascarpone
Ingredients
- 4 cups sugar cookies
- 8 tablespoons butter 1 stick of butter
- 1 cup mascarpone
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 Tablespoon Limoncello or juice of one lemon
- ½ cup heavy cream
- ¾ cup powdered sugar
- 1 cup strawberries cleaned, hulled and cut into small pieces
Instructions
- Make the no-bake cookie crust: In the bowl of a food processor, pulse the cookies until it is finely ground. Add the butter; process until moist crumbs form. If it seems to dry, you could add a little water (or milk) a tablespoon at a time until you reach the right consistency.
- Press cookie crumbs into the tart pans: Press this mixture into mini tart pans (4″ x ¾″) or a 8-inch springform pan (or pie plate); press the crumbs up the sides of the pan. Reserve some crumbs to sprinkle on top of the cheese filling.
- Chill the tarts: Place the tart pans in the refrigerator while you make the filling.
- Prep the cheese filling: Beat together the mascarpone, sugar, vanilla and limoncello (or lemon juice) in a bowl until smooth; set aside.
- Whip the heavy cream: Lightly whip the cream, and then fold it into the cream cheese mixture.
- Add in the strawberries: Gently fold in the strawberry pieces.
- Spoon into the tart pans: Spoon the cheesecake filling on top of the graham cracker crumb base and smooth with a spatula.
- Sprinkle on crumbs: Sprinkle on each tart some more of the reserved cookie crumb mixture.
- Chill the tarts: Place the tarts (or one normal size tart) in the refrigerator for 3 hours or overnight. The longer it chills, the easier it is to slice. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
I am making these for Mother's Day. I made them last year, and they're delicious! I added some cinnamon to the crust and it was very good!