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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Recipe Information
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
Instructions
Preheat your oven to 175°C (350°F).
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom and slightly up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the oven for 8–10 minutes, then remove and let it cool completely.
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.
Gently fold the whipped heavy cream into the mascarpone mixture until well combined.
Pour the mascarpone filling into the cooled crust and smooth out the top with a spatula.
Refrigerate the pie for at least 4 hours, or until set.
Slice and arrange fresh fruits decoratively on top of the set mascarpone filling.
In a small saucepan, heat apricot jam and water over low heat until melted and combined into a glaze.
Brush the fruit with the apricot glaze to give it a shiny finish.
Chill the pie for another 15 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
5778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 449.9 g | 577% | |
| Saturated Fat | 280.9 g | 1404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1350 mg | 450% | |
| Sodium | 2089 mg | 91% | |
| Total Carbohydrate | 378.2 g | 138% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 234.4 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1203 mg | 93% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1496 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
