Ingredient substitution guide
Best substitutes for mascarpone cheese
Best swap for mascarpone cheese: Cream cheese, thin with 1-2 tbsp heavy cream per 8 oz to soften; tangier.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Mascarpone Cheese?
The best swap for Mascarpone Cheese is Cream Cheese, thin with 1-2 tbsp heavy cream per 8 oz to soften; tangier. Another option is Full-Fat Ricotta, 1:1 as a filling or spread; much leaner and grainier than mascarpone, so blend smooth first and expect a less rich result. The table below also lists Creme Fraiche, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Cream cheese | thin with 1-2 tbsp heavy cream per 8 oz to soften; tangier |
| Full-fat ricotta | 1:1 as a filling or spread; much leaner and grainier than mascarpone, so blend smooth first and expect a less rich result |
| Creme fraiche | 1:1; slightly tangier and thinner |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.
Buying more? Storage times for mascarpone cheese