No bake lime mascarpone cheesecake

This no bake lime mascarpone cheesecake is extremely simple to make and so tasty. It is handily made forward and the fast macerated raspberry topping end it off completely.

No bake lime mascarpone cheesecake

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This can be a recipe that I’e made a model of for years, after I discovered it on a grocery store recipe card within the UK years in the past. Over time, I’ve tailored it a bit to go well with our tastes and tried out completely different bases. It is extremely simple to make and attractive, too.

True, mascarpone is way from the healthiest fats content-wise, nevertheless it’s definitely worth the little indulgence. Particularly with the lime, it would not appear as wealthy as it’s. Simply splendidly easy, creamy and scrumptious.

No bake lime mascarpone cheesecake

Variations and variations

I’ve tried an adaptation to alter the bottom to a easy gluten-free combination of dates and pecans. It is fast and simple to make, tasty and a lot better for you than a typical crumb base. True, it is not acquired that crunch nevertheless it additionally holds collectively that bit higher. I’ve made it each methods and shared each choices under.

No bake lime mascarpone cheesecake

The topping is extremely simple – easy grate the zest and juice a few limes and add each to the mascapone, together with a bit maple syrup or honey, and blend nicely. I’ve decreased the sweetener right here to make it simply gently candy reasonably than as candy as many cheesecakes.

The topping will initially appear a bit runnier than you would possibly assume is ‘regular’ for a cheesecake that’s not being baked however don’t fret, it’s going to agency up once you chill it earlier than serving.

No bake lime mascarpone cheesecake

How lengthy you chill it’s a bit as much as you – an hour or extra is definitely wanted however it may possibly simply be make the day forward of once you want it saving you from doing any work on the day (which will be very helpful, in case you’ve acquired a bunch coming over!).

No bake lime mascarpone cheesecake

Ending touches

The unique recipe, as I bear in mind, topped the cheesecake with frosted grapes and chocolate leaves. Chocolate definitely goes nicely, however I discover berries are additionally nice with the lime, if not higher. And particularly one thing like raspberry cuts by the richness a bit, too.

No bake lime mascarpone cheesecake

Right here, I’ve made a extremely easy macerated raspberries with a bit mint which fits completely.

General this no bake lime mascarpone cheesecake is a simple, scrumptious dessert that feels a lot greater than the hassle concerned. The topping is deliciously easy, wealthy and creamy with a beautiful lime tang however that is not overpowering. It is a type of desserts you will end up many any excuse to make once more quickly.

No bake lime mascarpone cheesecake

Attempt these different no bake desserts:

No bake lime mascarpone cheesecake

Print Recipe

No bake lime mascarpone cheesecake

A not-too-sweet, creamy, lime-flavored cheesecake that is easy and scrumptious (plus simple too).

Prep Time20 minutes

Complete Time20 minutes

Course: Dessert

Delicacies: British

Servings: 8 approx

Energy: 452kcal

Creator: Caroline’s Cooking



For base (cookie crumb)

  • 2 cups ginger snaps 200g, approx quantity
  • 3 ½ tablespoon butter 50g, melted
  • 1 lb mascarpone 450g – 2 tubs
  • 2 lime juice ie from 2 limes, approx ¼ cup
  • 2 lime zest ie from 2 limes, round 1 ½tbsp
  • 3 tablespoon maple syrup or honey, or a bit extra/much less to style

Macerated raspberry topping (non-obligatory)

  • ½ cup raspberries 70g
  • 2 teaspoon sugar
  • 1 teaspoon lime juice
  • 1 teaspoon chopped mint


  • Put the ginger snaps in a meals processor and pulse till you have got a breadcrumb-like consistency. Add the melted butter and pulse to combine the butter by and type gently sticky crumbs.

  • Tip the crumb combination into the underside of an 8in/20cm cake tin with a detachable base and unfold the combination flat, in case you like barely increased to the edges.

  • Combine collectively the mascarpone, lime juice and zest and maple syrup/honey till nicely mixed. Style the combination and add a bit extra sweetener or lime to style.

  • Tip the mascarpone combination over the bottom and unfold out fastidiously and evenly. Use a spatula or facet of a knife to easy out the floor.

  • Chill the cheesecake for ideally an hour or extra (will be made the day earlier than wanted) earlier than taking out of the tin and serving.

For topping (if utilizing)

  • Combine collectively the raspberries, sugar, lime and chopped mint in a bowl and blend to mix and dissolve the sugar a bit. Let sit round 15-20 minutes, stirring at times and breaking apart the raspberries barely. You will discover extra juices come out of the berries and sugar will utterly dissolve. Serve over the cheesecake.


For gluten free, nut-date base use 1 cup/105g pecan nuts and a packed ⅔ cup/145g medjool dates and mix them collectively to interrupt up and mix. Press into the bottom of the cake tin as you’ll crumbs and proceed with relaxation as above.


Energy: 452kcal | Carbohydrates: 32g | Protein: 6g | Fats: 33g | Saturated Fats: 20g | Trans Fats: 1g | Ldl cholesterol: 70mg | Sodium: 218mg | Potassium: 154mg | Fiber: 2g | Sugar: 12g | Vitamin A: 963IU | Vitamin C: 9mg | Calcium: 119mg | Iron: 2mg

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No bake lime mascarpone cheesecake

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