Fruit and Mascarpone Italian Cheesecake Pie
Indulge in the creamy decadence of our Fruit and Mascarpone Italian Cheesecake Pie—a no-bake treat that perfectly balances richness and freshness. This show-stopping dessert features a buttery graham cracker crust as the foundation for a velvety mascarpone and cream cheese filling, delicately sweetened and infused with vanilla. Topped with an artful arrangement of vibrant, juicy fruits and finished with a glistening apricot glaze, this pie not only tastes like a dream but also makes for a stunning centerpiece. Perfect for special occasions or as a refreshing summer dessert, this easy-to-make cheesecake pie requires minimal baking and delivers maximum flavor. Satisfy your sweet tooth while impressing your guests with this irresistible Italian-inspired delight!
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Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 50 grams Granulated sugar
- 450 grams Mascarpone cheese
- 225 grams Cream cheese, softened
- 100 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 240 milliliters Heavy cream, whipped
- 400 grams Mixed fresh fruits (e.g., strawberries, blueberries, kiwis)
- 3 tablespoons Apricot jam
- 1 tablespoon Water
Directions
Step 1
Preheat your oven to 175°C (350°F).
Step 2
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Step 3
Press the mixture evenly into the bottom and slightly up the sides of a 9-inch pie pan to form the crust.
Step 4
Bake the crust in the oven for 8–10 minutes, then remove and let it cool completely.
Step 5
In a large mixing bowl, combine mascarpone cheese, cream cheese, powdered sugar, and vanilla extract. Beat together with a hand mixer until smooth and creamy.
Step 6
Gently fold the whipped heavy cream into the mascarpone mixture until well combined.
Step 7
Pour the mascarpone filling into the cooled crust and smooth out the top with a spatula.
Step 8
Refrigerate the pie for at least 4 hours, or until set.
Step 9
Slice and arrange fresh fruits decoratively on top of the set mascarpone filling.
Step 10
In a small saucepan, heat apricot jam and water over low heat until melted and combined into a glaze.
Step 11
Brush the fruit with the apricot glaze to give it a shiny finish.
Step 12
Chill the pie for another 15 minutes before serving. Slice and enjoy!
Nutrition Facts
| Serving size | (1783.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5778.3 |
| Total Fat 449.9g | 0% |
| Saturated Fat 280.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1350.2mg | 0% |
| Sodium 2088.8mg | 0% |
| Total Carbohydrate 378.2g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 234.4g | |
| Protein 55.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1202.9mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 1495.8mg | 0% |
Source of Calories