No-Bake Citrus Mascarpone Cheesecake Cups

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and tangy no-bake cheesecake cups layered with zesty orange and lemon mascarpone cream, perfect for a refreshing summer dessert. This recipe, ready in about 20 minutes, layers cream cheese, mascarpone cheese, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 6 Desserts cuisine 320 cal/serving

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Ingredients

8 oz softened cream cheese
4 oz softened mascarpone cheese
1/2 cup powdered sugar
1 tbsp orange zest
1 tbsp lemon zest
2 tbsp fresh orange juice
1 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup graham cracker crumbs
4 tbsp melted unsalted butter
1/2 cup for topping whipped cream
for garnish fresh mint leaves

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Instructions

Step 1: In a mixing bowl, combine 1 cup graham cracker crumbs and 4 tbsp melted unsalted butter, stirring until the mixture resembles wet sand. Divide evenly into 6 serving cups, pressing down gently to form a crust layer.
Step 2: In a separate large bowl, beat together 8 oz softened cream cheese and 4 oz softened mascarpone cheese with 1/2 cup powdered sugar until smooth and creamy, about 2 minutes.
Step 3: Add 1 tbsp orange zest, 1 tbsp lemon zest, 2 tbsp fresh orange juice, 1 tbsp fresh lemon juice, and 1 tsp vanilla extract to the cheese mixture, folding gently until evenly incorporated.
Step 4: Spoon the citrus mascarpone filling over the graham cracker crusts in each cup, smoothing the tops with a spatula.
Step 5: Chill the cheesecake cups in the refrigerator for at least 2 hours to set.
Step 6: Before serving, top each cup with 1 tbsp whipped cream and garnish with fresh mint leaves for a bright, fresh finish.