Substitutes for Mascarpone Cheese
Mascarpone is a rich, creamy Italian cheese used in tiramisu, pasta sauces, risotto, and desserts. It has a mild, sweet flavor and a texture between cream cheese and whipped cream.
The Short Answer
The best substitute for mascarpone cheese is Cream Cheese + Heavy Cream. Slightly tangier than mascarpone. Whipping cream cheese with heavy cream lightens the texture to approximate mascarpone'
Best Substitutes
Cream Cheese + Heavy Cream 👨🔬 Professor's Pick
Ratio: 8 oz cream cheese + 2 tablespoons heavy cream, whipped smooth = about 1 cup mascarpone
Works for: tiramisu, pasta sauces, cheesecake, dips
Flavor impact: Slightly tangier than mascarpone. Whipping cream cheese with heavy cream lightens the texture to approximate mascarpone's smoothness. The most reliable substitute.
Ricotta + Heavy Cream
Ratio: 3/4 cup ricotta + 1/4 cup heavy cream, blended smooth
Works for: pasta, lasagna, dessert fillings
Avoid for: tiramisu (too grainy)
Flavor impact: Milder and grainier than mascarpone. Blending helps smooth the texture. Works in cooked applications where the graininess is less noticeable.
Creme Fraiche
Ratio: 1:1 replacement
Works for: sauces, soups, risotto, savory applications
Avoid for: sweet desserts (creme fraiche is tangier)
Flavor impact: Tangier and less sweet than mascarpone. Works well in savory dishes. For desserts, add a tablespoon of powdered sugar per cup to approximate mascarpone's sweetness.
For tiramisu specifically, the cream cheese plus heavy cream substitute works best. Mix softened cream cheese with heavy cream and a tablespoon of powdered sugar until completely smooth. The result is richer than mascarpone but no one will complain about a richer tiramisu.
Frequently Asked Questions
Very mild, slightly sweet, and buttery with a smooth, velvety texture. It is less tangy than cream cheese and richer than ricotta. Think of it as the mildest, creamiest cheese possible.
No. Mascarpone is sweeter, milder, smoother, and higher in fat (about 75% vs cream cheese's 33%). Cream cheese is tangier and firmer. They can substitute for each other with adjustments.
It is not recommended. Mascarpone separates when frozen and the smooth texture becomes grainy. Use it fresh within a few days of opening. If you must freeze, whisk vigorously after thawing.
The Bottom Line
When you need a substitute for mascarpone cheese, your best bet is Cream Cheese + Heavy Cream. The right choice depends on your recipe and dietary needs. Start with the Professor's Pick and adjust from there.