What Can You Substitute for Mascarpone Cheese in Recipes?

The easiest all-purpose mascarpone substitute is a smooth blend of full-fat cream cheese, heavy cream, and a little sour cream. It is rich and spreadable, with a slightly tangier flavor than mascarpone, and works in many desserts, frostings, dips, and cooked sauces; the best alternative still depends on what you are making.

Ingredients

8 oz (226 g) full-fat cream cheese, softened to room temperature
2 tbsp (30 ml) heavy cream, plus up to 1 tbsp (15 ml) more if needed
1 tbsp (15 g) sour cream, plain and full-fat

Instructions

Set the cream cheese on the counter for about 25 minutes, until it is soft enough to press easily with a finger but is still cool. Starting with softened cream cheese is important: cold cream cheese tends to break into small lumps instead of blending into a silky substitute.
Put the cream cheese in a medium bowl. Beat it with a hand mixer on low to medium speed for 1 to 2 minutes, scraping the sides once, until it looks smooth. You can also use a sturdy whisk and some elbow grease. Avoid beating vigorously for a long time, which can make the mixture looser than you want.
Add the heavy cream a tablespoon at a time, beating briefly after each addition. Start with 2 tablespoons (30 ml). The mixture should become softer and more spoonable, but it should still hold a soft mound on a spoon.
Fold in the sour cream until no streaks remain. Taste a small amount. It should be creamy and mildly tangy; if it seems too dense for your recipe, beat in the additional tablespoon of cream a little at a time.
Use the mixture as a 1:1 volume substitute for mascarpone in recipes where a soft, rich cheese is appropriate. This batch makes roughly 1¼ cups (about 280 g), so measure only what your recipe calls for. For a particularly delicate dessert, start with a small test portion before replacing all the mascarpone.

Tips

Choose the substitute for the job. Cream cheese is dependable in frostings, fillings, dips, and baked goods, but its sharper flavor is noticeable in delicate desserts. For a closer, less tangy match, use drained whole-milk ricotta blended until smooth and enriched with a little cream. For savory sauces, crème fraîche or full-fat cream cheese can be easier to work with.
Keep the mixture thick. Add cream gradually rather than pouring it all in at once. Mascarpone is thick, so a runny substitute can make tiramisu filling slump, frosting slide, or a sauce feel thin. If the blend is already too loose, chill it for 20 to 30 minutes before using it in a cold dessert.
Do not expect identical flavor. Mascarpone is mild and buttery, while cream cheese and sour cream bring more tang. In a strongly flavored recipe with coffee, chocolate, lemon, or herbs, the difference is often less prominent. In a simple mascarpone-and-sugar filling, choose a milder substitute such as blended ricotta and taste before adding extra lemon or other acidic ingredients.
Use full-fat dairy for the closest texture. Reduced-fat cream cheese and low-fat sour cream can produce a thinner, less rich mixture. If you need a dairy-free option, use a thick, neutral-flavored dairy-free cream cheese and a matching unsweetened plant-based cream; the flavor and firmness will vary by product, so check the texture before using it.

Serving Suggestions

This substitute is most useful anywhere mascarpone contributes creaminess rather than being the defining flavor. Spoon it into a tiramisu-style dessert with coffee-soaked ladyfingers, cocoa, and a little sugar, keeping in mind that the filling will taste tangier than one made with mascarpone. It also works in cheesecake-style fillings, fruit parfaits, layered trifles, and as a topping for berries or sliced stone fruit. Sweeten it only when the recipe calls for sweetened cheese; the base recipe is deliberately unsweetened so it can go in savory dishes too.

For savory uses, stir a spoonful into warm tomato sauce, risotto, or a pan sauce near the end of cooking. It adds body and a creamy finish, but should not be boiled hard, since vigorous heat can cause dairy to separate. You can also spread it on toast with roasted vegetables, use it in a creamy dip with herbs, or fold a little into mashed potatoes. Season savory applications with salt, pepper, and herbs after mixing, rather than seasoning the whole batch if you may use part of it for dessert.

Variations

Blended ricotta: For a less tangy option, drain 1 cup (about 240 g) whole-milk ricotta in a fine-mesh sieve lined with cheesecloth for 30 to 60 minutes in the refrigerator. Blend until completely smooth, then mix in 1 to 2 tablespoons (15 to 30 ml) heavy cream if needed. Ricotta has a grainier texture before blending and a lighter, less buttery flavor than mascarpone. This makes it a good choice for fillings and baked dishes, but it may not have the same lush texture in a no-bake dessert.

Crème fraîche: Use an equal volume of crème fraîche when the substitute is going into a savory sauce, soup, or topping. It is naturally tangy and looser than mascarpone, so it is not the best stand-in for a firm dessert filling. Stir it in over gentle heat and avoid boiling. In a sweet recipe, add a little at a time and taste, because its tartness can change the balance.

Greek yogurt and cream cheese: For a lighter-tasting, tangier blend, combine ¾ cup (170 g) full-fat cream cheese with ¼ cup (60 g) thick, plain Greek yogurt and beat until smooth. This variation is best in dips, spreads, and recipes where a little tang is welcome. It is not a good choice for every dessert: yogurt contains more moisture and can make a delicate filling soft, especially if it is not thick Greek yogurt.

Silken tofu: For a plant-based alternative, blend 1 cup (240 g) well-drained silken tofu with 1 tablespoon (15 ml) neutral oil and a small pinch of salt until smooth. It will be less rich and may have a subtle soy flavor, so it works best in blended sauces, dips, or desserts with assertive flavors. Use an unsweetened dairy-free cream cheese instead when the recipe depends on a familiar cream-cheese flavor or a firmer set.

Storage and Reheating

Transfer the substitute to a clean, covered container and refrigerate it promptly, within 2 hours of mixing. Keep it refrigerated at 40°F (4°C) or colder and use it within 3 to 4 days, or follow the shorter use-by period on any dairy package. Do not leave it at room temperature for an extended time, especially if it is part of a dessert or dip being served. If it has been sitting out for more than 2 hours, discard it.

This mixture is intended to be used cold or stirred into a dish, rather than reheated on its own. Freezing is not recommended for a smooth, spreadable result: thawed cream cheese can turn grainy or release liquid. If you do freeze leftovers for use in a cooked sauce or baked dish, store them airtight for up to 1 month, thaw in the refrigerator, and whisk thoroughly; expect a texture change. For a hot recipe, bring the measured portion toward room temperature and stir it into the dish over low heat. Do not let it boil. Reheating does not make a dairy mixture that has been stored too long safe to eat.

Frequently Asked Questions

What is the closest substitute for mascarpone cheese?

For a readily available option, full-fat cream cheese blended with heavy cream is the most practical all-purpose substitute. The added cream softens cream cheese’s firmer texture, while a small amount of sour cream makes the blend more spoonable. It will still taste tangier and somewhat less buttery than mascarpone. If you want a milder flavor, smooth whole-milk ricotta with a little cream is another useful choice, though it may be less rich.

Can I use cream cheese instead of mascarpone in tiramisu?

Yes, especially if you blend it with cream so the filling is not too dense. Use the substitute in the same volume as the mascarpone, and taste the filling before adding extra citrus or other tart ingredients. The result will have a more noticeable cream-cheese tang and may feel slightly firmer. For a no-bake tiramisu, keep the filling chilled and avoid adding too much liquid from the coffee-soaked biscuits.

Can I substitute Greek yogurt for mascarpone?

Plain Greek yogurt alone is usually too tangy and can be too loose for a direct swap, particularly in frosting or a layered dessert. It is more reliable blended with full-fat cream cheese, or used in a savory dip where its tartness suits the dish. Choose thick, full-fat yogurt, and add it gradually. Ordinary, thin yogurt is likely to make a filling watery.

Is ricotta a good replacement for mascarpone?

Ricotta can work, but its curds make it grainier than mascarpone unless you drain and blend it until smooth. Whole-milk ricotta is richer and more suitable than part-skim ricotta for this purpose. Use it in baked fillings, pasta, or desserts with other strong flavors; for a smooth no-bake cream, blend it thoroughly and enrich it with a small amount of heavy cream.

What can I use instead of mascarpone in a pasta sauce?

Full-fat cream cheese thinned with a little cream is a reliable choice, and crème fraîche is convenient if you want a softer, tangier sauce. Stir either into the sauce over low heat near the end of cooking. Avoid boiling after adding dairy, and loosen the sauce with a spoonful of pasta water if needed. Sour cream can work in some sauces, but its stronger tang is more noticeable and it is more likely to split under high heat.

Can I make this substitute ahead of time?

Yes. Mix it up to 3 days ahead, cover it, and keep it refrigerated. Stir it briefly before measuring because a little liquid can settle as it rests. If it has become firmer in the refrigerator, let the amount you need stand for a few minutes and whisk gently; do not leave the full batch out for a long period. For the smoothest texture, make only as much as you expect to use within the recommended storage time.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).