Strawberry Lemon Mascarpone Cheesecake Layer Pots Recipe - Pink Haired Pastry Chef (2024)

I am a huge fan of no bake cheesecake pots and these Strawberry Lemon Mascarpone Cheesecake Layer Pots are fabulously simple to whip up and are packed full of flavour. There’s no waiting for it to set or bake or cool. The mascarpone cheesecake layer is whipped up in minutes, layer the pots and dig in!

So how do I put together this Strawberry Lemon Mascarpone Cheesecake Layer Pots?

This impressive looking layered dessert actually involves minimal prep work and can be put together in a pinch. The layers are as follows;

–Biscuit Layer; The base layer of this dessert is crushed biscuits of your choice. I used oat biscuits for mine as it’s what I had on hand. You can use whatever brand or flavour you have. Gluten Free Biscuits can also be used here.

–Lemon Curd Layer; The next layer is smooth, tangy lemon curd. You can buy a jar premade from the store, like this brand. Or you can choose to make your own, I have a post on Lemon Curd Recipe from scratch.

–Mascarpone Cheesecake Layer; This layer is a smooth mascarpone cream flavoured with vanilla extract. The directions to make it are just below.

–Strawberry Layer; Before you start preparing the other ingredients, slice up some fresh strawberries and place into a small bowl. Sprinkle one tablespoon of caster sugar and a small squeeze of lime juice over the strawberries. Mix these together and leave to macerate while you prepare the rest of the dessert.

Mascarpone Cheesecake Layer

This layer is the most work you have to do for these Strawberry Lemon Mascarpone Cheesecake Layer Pots, and it takes only minutes.

Place the mascarpone, cream, icing sugar and vanilla extract into a large mixing bowl. Using a hand whisk or electric whisk, if you prefer, whip everything together until a thick cream forms. The cheesecake mix should fully hold it’s shape when you remove the whisk.

Layering the Strawberry Lemon Mascarpone Cheesecake Pots

To assemble this dessert, spoon 2-3 tablespoons of crushed biscuit into the bottom of the glass/jar.

Next add 3 tablespoons of lemon curd. You can use a spoon for this or you can scoop it into a piping bag and pipe the lemon curd.

Add 4-5 tablespoons of mascarpone cheesecake on top of the lemon curd. Similarly, you can use a spoon or scoop the cheesecake mix into a piping bag and pipe the mix on top of the lemon curd.

Finish with 2-3 tablespoons of the macerated strawberries and serve.

For more Dessert Recipes, check out my Dessert Category, here.

Maybe you’re interested in more No Bake Recipes? Check out my No Bake Category, here.