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No-Bake Mascarpone Cheesecake Cups Paired with Late Harvest Gewürztraminer for the Holidays

by Marketing Baldacci | Published 11.22.2021

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individual cheesecake cups


No-Bake Mascarpone Cheesecake Cups

Paired with Frederich Late Harvest Gewurztraminer

Everyone who knows me knows I have an unrelenting sweet tooth. So our Frederich Late Harvest Gewurztraminer is one of my go-to’s when I want a little something extra after dinner. It also makes a delicious accompaniment to fruit- and cheese-based desserts. With that in mind, I chose to pair it with no-bake mascarpone cheesecake cups. 

When it comes to cheesecake, I love starting with a base that I can experiment with different mix-ins, toppings, and sauces. I created three different cheesecake combinations all with a fall spin: a berry jam topping, pumpkin with a ginger spice cookie crust, and cinnamon apple with a fleur de sel caramel drizzle. 

A good rule of thumb for pairing wines with sweeter foods and desserts is to choose a wine that’s sweeter than the food. Since our Late Harvest Gewurztraminer is wonderfully balanced without being too sweet, I modified the cheesecake cup recipe to reduce the sugar by about half. 

Here is the recipe I followed – feel free to get creative and play around with different cookie bases, flavors, and toppings.


Diana Bender, Estate Host

Mascarpone Cheesecake Cups






  1. In a food processor or blender, crush the graham crackers or cookies until they resemble a crumbly texture.
  2. In a glass, microwave-safe bowl, melt the butter until soft, then add the crushed cookies and mix until combined.
  3. In a large bowl, beat the mascarpone and ¼ cup of the sugar using electric beaters until fully incorporated.
  4. In a separate bowl, combine the heavy cream, the remaining 3 tablespoons of sugar, vanilla extract, and a pinch of salt. Using an electric beater, beat the mixture until it forms soft peaks.
  5. Combine about two-thirds of the whipped cream into the mascarpone mixture and mix until just combined, being careful not to overwork the mixture. Reserve the remaining whipped cream to use as a topping.
  6. Add a few spoonfuls of the crushed cookie mixture into each small dish of your choice (small Mason jars or glass ramekins work great). Pat down lightly.
  7. Add the mascarpone mixture on top of the cookie crust, followed by a spoonful of whipped cream.
  8. Add desired toppings, and enjoy!


Recipe adapted from From Scratch Fast.


Marketing Baldacci