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GET IT NOWMy Mascarpone Cheese Recipe Is The Creamiest Ever
If you’ve ever needed mascarpone cheese for a recipe and didn’t have any, I’ve been there — and that’s exactly why I started making it myself. But the surprise reason I kept making this rich, creamy cheese is that it’s even more delicious homemade. Here’s why I love it:
- Ultra creamy, smooth, and buttery – Mascarpone is a little similar to cream cheese and other soft cheeses, but tastes more rich and creamy. It’s not tangy like cream cheese, though, and a lot smoother than ricotta or farmer’s cheese. This one spreads like a dream and melts beautifully into recipes.
- Just 2 basic ingredients – All you need is heavy cream and lemon juice!
- Versatile – I’ve used this homemade version for so many mascarpone recipes, both sweet and savory, but I also love it simply as a spread. My personal fave is a bit unexpected: low carb bagels with this spread, and either lox or strawberry jam on top. I’ve got more ideas below!
Whether you’re new to this type of cheese or just want something more affordable than buying it, make this recipe with me and see how easy it is to whip up at home!
How To Make Mascarpone
I have step-by-step photos here to help you visualize the recipe for my homemade mascarpone cheese substitute. For full instructions with amounts and temperatures, see the recipe card.
- Simmer the cream. Pour heavy cream into a saucepan and heat it gently until it starts to simmer. Make sure it doesn’t boil!
- Stir in the lemon juice. Let it simmer a little longer, stirring occasionally, until it starts to thicken a little.
- Let it cool. Remove from heat and let cool to room temperature.
- Strain and chill. Pour the mixture into a fine mesh sieve lined with cheesecloth or nut milk bag (I use this one) over a bowl. Cover and refrigerate overnight. The mascarpone cheese will form on top. Once set, you can transfer to an airtight container for storage. The liquid left in the bowl is whey, and I usually discard it, but you can also blend it into smoothies.
My Recipe Tips
- Watch the temperature closely when simmering — it must stay between 180-190 degrees F. I used an instant-read thermometer to quickly check it as I went, but a clip-on candy thermometer would make it even easier if you want to monitor it hands-free.
- Strain well for a smooth result. Pour the mixture through a fine mesh sieve lined with a nut milk bag or cheesecloth. I like using a nut milk bag best — it’s super fine, so there’s no chance of the holes being a little too big and letting bits through.
- Mascarpone cheese gets firmer in the fridge and creamier at room temperature. You can let it sit out for 10 minutes to soften if you like, but I don’t usually find this necessary, as it’s quite creamy right out of the fridge.
- I don’t recommend melting it, unless it’s part of a recipe. Unlike cream cheese, mascarpone melts into a mixture that reminds me of creamier melted butter. Probably not what you’re going for. If I’m topping something warm, like toast or a warm dish, I let it cool for a few minutes before adding the mascarpone.
Need A Faster Mascarpone Substitute?
There’s nothing quite like mascarpone to me, but if you don’t have time to make this recipe, you’ve got options:
- My go-to mascarpone alternative is cream cheese, because it has the closest consistency. It’s tangy, firmer, and lower in fat, though, so I beat 8 ounces (softened) with 1/4 cup of heavy cream to get it closer.
- If consistency doesn’t matter in your recipe, or you’re just using it as a topping, you can usually substitute sour cream, creme fraiche, whole milk Greek yogurt, or blended ricotta.
I’m happy to give recommendations if you’re wondering about a specific recipe — just ask in the comments!
How To Make Mascarpone Cheese
Learn how to make mascarpone cheese at home, with just 2 common ingredients! It’s rich, creamy, and delicious in so many recipes.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a medium saucepan, bring the heavy cream to a simmer over medium to medium-low heat. Heat the cream slowly to prevent it from boiling and scorching.
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After the cream starts simmering, add the lemon juice and simmer for 5 minutes more, until it begins to thicken. Stir occasionally with a silicone spatula. Maintain a temperature of 180-190 degrees F (82-88 degrees C) while simmering.
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Remove the saucepan from the heat and allow to cool for 45-60 minutes, until room temperature.
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Place a fine mesh sieve lined with a nut milk bag or cheesecloth over a bowl and pour the mixture into the lined sieve. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.
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Remove the mascarpone cheese from the lined sieve and discard any liquid in the bowl.
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Store the mascarpone cheese in an airtight container in the refrigerator.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 tablespoon
- Tips: Check out my recipe tips above to help you get the perfect texture.
- Ways to use it: Need ideas for what to make with your mascarpone cheese? I’ve got you — check out some of my favorite ways to use it here!
- Storage: Keep homemade mascarpone covered in the fridge for up to 5 days. You can also freeze it for up to 6 weeks — just wrap it well, thaw overnight in the fridge, and give it a stir. I like using thawed mascarpone in cooked dishes, since the texture can change a bit if it’s the main star.
- Other mascarpone substitutes: If you need something quicker in a pinch, I have a few mascarpone alternatives I’ve used above.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Mascarpone Cheese
My Favorite Mascarpone Recipes
If you’re looking for delicious ways to use your homemade mascarpone cheese, here are some of my favorite recipes to get you started:
- Bread – My favorite way to eat mascarpone cheese is to spread it on a low carb bagel or toasted protein bread, and top it with either sugar-free jam, lox, or salmon roe. It’s also amazing on sweet breads like my healthy banana bread. I’ve even made bread itself with it — see my cloud bread recipe.
- Cheesecake – You can swap mascarpone for cream cheese in my low carb cheesecake
for a slightly sweeter, creamier twist. Or replace about 1/4 of the Greek yogurt in my healthy cheesecake — it gives it a richer texture without overpowering the flavor. - Topping – Whip it up into frosting or fold it into whipped cream for an ultra-luxurious topping.
- Other Desserts – Mascarpone is classic in tiramisu , but I’ve also used it in place of ricotta for my easy no-bake dessert.
- Fruit – Sometimes I just let it soften and dip strawberries in it, like my photo at the top of this page. Feel free to use other fresh fruit too, as long as it’s firm enough to scoop.
- Savory Dishes – Stir it into noodles (I like zoodles) or creamed spinach, or add a dollop over my chicken fritters, zucchini fritters, or even eggplant lasagna.
- Appetizers – I love it in stuffed mini peppers or as a base for a cheese ball. It’s also delicious piped into stuffed dates.
- Breakfast – Fold it into an omelette or my buckwheat crepes.
18 Comments
Rina
1Thanks for sharing this great recipe. Your tips made it easy and ‘fool’ proof. Loved the result and won’t be buying it again.
Denise Major
0Thank you for this! I have only purchased mascarpone once due to the cost but it is so delicious and was hoping to find a homemade version!! Looking forward to making it soon.
Maya | Wholesome Yum
0You’re very welcome, Denise! Please let me know how it turns out.
Olga
0Thanks for the Recipe, I made it last nite an just scooped it out, it looks good but when scooping some was a little watery, my thermometer needed batteries, hopefully it will be good for an Italian cake I’m going to try
Dlynn
0Can’t figure out what I did wrong, but mine didn’t thicken. Measured carefully, followed instructions, patiently waited until room temperature and it basically poured through the strainer/cheesecloth. It’s in the fridge, but I’m not optimistic.
I don’t have a thermometer, but I can recognize simmer, and monitored it closely. Could I have over-stirred it while simmering?
Wholesome Yum A
0Hi Dlynn, Sorry this recipe didn’t turn out as expected. I just want to confirm you used the lemon in this recipe?
Megan
0This Italian baker is very happy! Turned out amazingly creamy! I did let it thicken nicely then let it cool for 60 minutes, homemade desserts here we come!
Linda C
0Can you do this with half and half?
Wholesome Yum M
0Hi Linda, Yes, half and half will work. The nutrition will change slightly, but the recipe will still work great.
Natasha
0I’ve been wanting to try making homemade mascarpone cheese, I tried and found this recipe and I’m so glad I found it! It was very easy to make the I loved how it turned out.
DJ
0Does this make 8oz? I am guessing the 2 cups become 1 when done?
Wholesome Yum M
0Hi DJ, Yes, this recipe makes 1 cup of finished mascarpone cheese. Enjoy!
April
0I love this! I always have the hardest time finding mascarpone cheese in our local markets – now I don’t have to worry about it.
Joyce K
0Who knew?!!? I love using mascarpone but I sometimes have a hard time finding it and when I do it’s so expensive,it makes me hesitate to buy it too often. This is so easy to make and tastes wonderful! Try this, you will never go back to store bought mascarpone again! LOVE LOVE LOVE this = )
Lori Cokes
0Super easy to make, thank you for this post!
Amy L Huntley
0Who knew this was so simple to make and only 2 ingredients!
Natalie
0Heavenly!! Tastes just like it! I will be dipping so many things in it!
Jmjtusa
0Get rid of the whey protein?
Why not use it? Don’t throw it away!
I make marscapone and ricotta regularly…
You will never go back to the store made stuff that masquerades as these cheeses!