This blueberry mascarpone cheesecake tart is incredibly creamy and so easy to make! Pair it with a glass of Riesling to end the day on a sweet note!
**This post is sponsored by Wines of Germany. All opinions are my own**
Cheesecake is a classic dessert that everyone loves! I’m putting a twist on the traditional cheesecake with the addition of mascarpone cheese!
This blueberry cheesecake is a little different than most because of the mascarpone! Mascarpone is essentially an Italian cream cheese. If you’re familiar with tiramisu, mascarpone is what makes up the creamy filling in this Italian dessert. If you compare mascarpone to the traditional American cream cheese, you’ll notice a more buttery taste. This is due to the higher butter content, which makes it a richer, creamier texture.
I wanted the berries to shine in this cheesecake, so I didn’t add a ton of flavor in the filling itself. However, I did add some fun extra flavoring to the crust! Rather than a traditional graham cracker crust, this cheesecake has a mix of gingersnap cookies and graham crackers as a base!
How do you make Blueberry Mascarpone Cheesecake?
This is the perfect dessert for summer because there’s minimal baking! The filling on this blueberry mascarpone cheesecake is no-bake, so it takes just a fraction of the time to make!
You’ll start by combining graham crackers and gingersnap cookies in a food processor and pulsing until only crumbs remain. Add melted butter and stir until the mixture resembles wet sand. Press the crust into an 11″ non-stick tart pan with a removable bottom. Bake for 7 minutes at 375 degrees F.
The trick to creating a super creamy blueberry mascarpone cheesecake is starting with room temperature mascarpone! If you’re using a stand mixer, use the paddle attachment instead of the whisk to cream together the ingredients. This allows the batter to mix well without adding excess air which can change the texture. Simply combine the filling ingredients and pour into the prepared crust! We’re using gelatin to set up the cheesecake, so no additional baking is needed! Let it chill for 1 hour and top with fresh blueberries!
What wine can I pair with my Blueberry Mascarpone Cheesecake?
Germany has so many delicious wines to choose from – the country’s 13 winemaking regions offer a range of white, rosé, and red, both still and sparkling – but ultimately, I paired this creamy cheesecake with a classic German Riesling – specifically a Heinz Eifel Riesling in the Spätlese style. Thanks to its cool climate, German wines usually have a higher acidity that makes them light, refreshing, and mouth-watering for food pairing, and helps balance any residual sugar. When pairing with dessert dishes, you’ll want a wine with the right amount of sweetness, so a Spätlese (Late Harvest) Riesling is a perfect pick. But don’t be fooled – Not all German wines are sweet, contrary to popular belief! Look for “Trocken” (dry) on the label if you want a dry German Riesling to pair with a savory dish.
Mascarpone cheese pairs really well with fresh blueberries, blackberries, and ripe strawberries, which makes it the perfect pair for this blueberry mascarpone cheesecake! The Heinz Eifel Riesling has hints of peach and apricot, and has a long and fresh finish, which complements a creamy cheese like mascarpone quite nicely!
Hope you enjoyed this fruity summer cheesecake! If you’re still hungry, check out my Grilled Peaches with Mascarpone Cream!Print
26 oz Mascarpone Cream
1/2 cup powdered sugar
2 tsp vanilla
2 tsp lemon juice
2 tsp lemon zest
1 cup fresh blueberries, washed
1/2 oz powdered gelatin
1 cup water
1 1/2 cups graham cracker crumbs
1 1/2 cups gingersnap cookies
1 1/2 sticks butter, melted
2/3 cup white sugar
Combining graham crackers and gingersnap cookies in a food processor and pulsing until only crumbs remain. Add white sugar, melted butter and stir until the mixture resembles wet sand. Press the crust into an 11″ non-stick tart pan with a removable bottom. Bake for 7 minutes at 375 degrees F.
Pour gelatin in a bowl and add water. Mix well and let sit for 5 minutes. Microwave for 30 seconds or until gelatin has dissolved. Set aside.
Using a handheld mixer or stand mixer, cream together mascarpone cream, powdered sugar, vanilla, lemon juice and zest until smooth. Add gelatin mix and continue to mix until combined. Pour into baked crust and let set in the fridge for an hour.
Top with blueberries and garnish with mint or powdered sugar if desired. Slice and serve.
Keywords: cheesecake; dessert