Vanilla Flavored No-Bake Mascarpone Cheesecake with a Speculoos Crust and Lingonberry Jam Filling

Looking for a showstopping dessert that’s easy to make, tastes amazing, and feels like Christmas in every bite? This no-bake mascarpone vanilla cream cake is the perfect holiday treat! With a spiced speculoos crust, a creamy mascarpone filling, and a tangy lingonberry jam layer, it’s a dessert that looks fancy but takes minimal effort.

And for a truly indulgent experience, pair it with “Grüner Veltliner Ice wine” from Winery Stift Klosterneuburg . This dessert wine’s sweet, fruity notes perfectly complement the rich creaminess of the cake. It’s a match made in holiday heaven!

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Why This Recipe Is a Must-Try

No Bake, No Fuss: Perfect for when you want something easy but impressive.
Holiday Flavors: Speculoos cookies and lingonberry jam add festive warmth and brightness.
Perfect Pairing: Enjoy with “Grüner Veltliner Ice Wine” for a complete dessert experience.
Make-Ahead Friendly: Prepare it the day before your holiday gathering for stress-free hosting.

Ingredients

For the Crust:

300g (about 7 oz) speculoos cookies
150g (5 tbsp) unsalted butter, melted
Optional: 100g melted white chocolate for the bottom. This way, the crust stays crisp and doesn’t get completely soggy.

For the Mascarpone Filling:

500g (2 cup) mascarpone cheese
350 (1 1/3 cup) heavy cream
140g (1/2 cup) powdered sugar
1 tsp vanilla extract or 2 tsp vanilla sugar

For the Lingonberry Jam Layer:

150g (1/2 cup) lingonberry jam mixed with 3 tbsp water and heated
Optional: fresh sugar-coated cranberries and fresh rosemary twigs for decorating

How to Make No-Bake Mascarpone Cheesecake

Step 1: Prepare the Speculoos Crust

Crush the speculoos cookies into fine crumbs using a food processor or rolling pin.
Mix the cookie crumbs with melted butter until evenly combined.
Press the mixture firmly into the bottom of a springform pan and on the side to form a crust. Chill in the fridge or bake for 15 minutes at 360°F (180°C)
Let cool completely, and cover the bottom with the melted white chocolate. Be very gentle. Otherwise, the crumb crust will stick to your chocolate-covered spoon.

Step 2: Make the Creamy Filling

In a mixing bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture, ensuring it stays light and fluffy.
Reserve 1/5 of the cream for piping some decorative swirls on top.

Step 3: Assemble the Cake

Spread the still warm lingonberry jam over the chilled white chocolate-covered crust.
Spread the mascarpone filling gently over the jam layer and smooth the top. This works best when you put the cream into a piping bag.
Refrigerate the cake for at least 4 hours or overnight for the best results.

Step 4: Serve and Pair with Dessert Wine

Carefully remove the springform pan and garnish the cake with decorative piped swirls, sugar-coated cranberries, and rosemary twigs.
Serve slices with a chilled glass of “Grüner Veltliner Ice Wine” from Winery Stift Klosterneuburg.

Why “Grüner Veltliner Ice Wine” Is the Perfect Match

This no-bake cake pairs beautifully with “Grüner Veltliner Ice Wine.” The wine’s sweet and fruity profile enhances the tart lingonberry jam and balances the creamy mascarpone filling. Its subtle spiced notes also echo the warmth of the speculoos crust. Serve it slightly chilled for an elegant touch to your holiday table.

How the “Grüner Veltliner Ice Wine” is Made.

While other grapes are already fermenting in cellars, the healthy clusters destined for ice wine patiently remain on the vine, waiting for frosty nights to arrive. Only when temperatures drop to –7°C (19°F) or lower for several hours does the water inside the berries freeze.

Ice wine is typically harvested at night or in the early morning hours. The grapes must be picked while still frozen and then pressed with great care. This process ensures that the frozen water remains as ice crystals, while the juice extracted is rich in sugar (minimum must weight of 25°KMW), intense aromas, and other extractive substances.

The earlier and more intense the frost, the better it is for wine quality, as prolonged exposure can compromise the health of the grapes.

Pro Tips for the Perfect No-Bake Cake

Room Temperature Mascarpone: This helps achieve a smooth, lump-free filling.
Chill Thoroughly: Allow the cake to set for at least 4 hours for clean slices.
Wine Serving Tip: Chill “Grüner Veltliner Ice Wine” to 10–12°C for the best flavor.

No-Bake Mascarpone Cheesecake : A Dessert to Impress This Holiday Season

This no-bake mascarpone vanilla cream cake with a speculoos crust and lingonberry jam is the ultimate holiday dessert. It’s easy to make, full of festive flavors, and guaranteed to impress your guests. Pair it with [Dessert Wine Name], and you’ve got a dessert experience that will steal the spotlight.

Save this recipe and share it with friends! Let me know in the comments if you try it—and don’t forget to pour a glass of that delicious “Grüner Veltliner Ice Wine” to toast the season. Cheers and happy holidays!

Did you make my delicious, easy Panna Cotta recipe? Let me know, and tag me on Instagram. Or leave me some kind words and a star rating. I will always be thankful for that 😉.

Warm Hugs Nina ❤️

Using just egg whites and white sugar, you can easily make stunning sugar-coated cranberries and rosemary twigs. Here’s how:

How to make Sugar Coated Cranberries with Egg White

Ingredients:

1 cup fresh cranberries
1 egg white (lightly whisked)
1/4 cup granulated sugar

Instructions:

Prepare the Egg White:

Lightly whisk the egg white in a small bowl until frothy (not stiff).

Coat the Cranberries:

Dip the cranberries into the egg white, ensuring they’re fully coated. Shake off any excess.

Sugar Coating:

Roll the cranberries in granulated sugar until completely coated.

Dry:

Place the coated cranberries on parchment paper or a wire rack to dry for 1–2 hours. The sugar will harden, creating a sparkling finish.

How to make Sugar-Coated Rosemary Twigs with Egg White

Ingredients:

Fresh rosemary sprigs
1 egg white (lightly whisked)
1/4 cup granulated sugar

Instructions:

Prepare the Egg White:

Whisk the egg white until frothy.

Coat the Rosemary:

Using a brush or your fingers, lightly coat each rosemary sprig with the egg white. Ensure the entire sprig is covered, but avoid excess liquid.

Sugar Coating:

Sprinkle or roll the rosemary sprigs in granulated sugar.

Dry:

Lay the coated rosemary on parchment paper and let it dry for 1–2 hours until the sugar is set and crispy.

Tips for Success

Be Gentle: When handling cranberries or rosemary, ensure they’re evenly coated without clumping.
Storage: Store the garnishes in a cool, dry place in an airtight container for up to 2 days.
Uses: Perfect for decorating cakes, cupcakes, cocktails, or as a festive garnish for your holiday table.

These two-ingredient sugar-coated garnishes are easy, elegant, and add a festive sparkle to any holiday creation!