Quick No-Bake Lemon Mascarpone Tartlets

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Tangy lemon mascarpone filling nestled in buttery, no-bake tartlet shells for a refreshing, easy dessert. This Italian-inspired recipe, ready in about 15 minutes, layers mascarpone cheese, lemon juice, lemon zest 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.

Ingredients

• 8 oz mascarpone cheese
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/3 cup powdered sugar
• 1/2 cup cold heavy cream
• 1 1/2 cups crushed digestive biscuits
• 6 tbsp melted unsalted butter

Instructions

1. Step 1: In a medium bowl, combine 1 1/2 cups crushed digestive biscuits with 6 tbsp melted unsalted butter. Stir until crumbs are fully coated and press the mixture firmly into the bottoms and sides of six 4-inch tartlet pans or ramekins. Chill the shells in the refrigerator while preparing the filling.
2. Step 2: In a large bowl, whisk together 8 oz mascarpone cheese, 1/4 cup fresh lemon juice, 1 tbsp lemon zest, and 1/3 cup powdered sugar until smooth and creamy.
3. Step 3: In a separate chilled bowl, whip 1/2 cup cold heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone lemon mixture until fully combined and light.
4. Step 4: Spoon the lemon mascarpone filling evenly into the chilled tartlet shells and smooth the tops.
5. Step 5: Refrigerate the tartlets for at least 2 hours or until firm before serving.