This no bake lime mascarpone cheesecake is incredibly easy to make and so tasty. It's handily made ahead and the quick macerated raspberry topping finish it off perfectly.

slice of lime mascarpone cheesecake in front of remaining cheesecake

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This is a recipe that I'e made a version of for years, after I found it on a supermarket recipe card in the UK years ago. Over the years, I have adapted it a little to suit our tastes and tried out different bases. It's incredibly easy to make and tasty, too.

True, mascarpone is far from the healthiest fat content-wise, but it's worth the little indulgence. Especially with the lime, it doesn't seem as rich as it is. Just wonderfully smooth, creamy and delicious.

whole lime mascarpone cheesecake with raspberry topping

One of the nice things about this cheesecake is that it's no bake so it's perfect for when you don't have time to bake (or don't want to turn the oven on). It's still made ahead, so handy for entertaining, as most cheesecakes are.

Don't get me wrong, I still enjoy a traditional baked cheesecake or Swedish cheesecake now and then. Plus this coffee cheesecake sounds yummy. But I also love this creamy citrus and ease of this one, too.

Adaptations and variations

I've tried an adaptation to change the base to a simple gluten-free mixture of dates and pecans. It's quick and easy to make, tasty and much better for you than a typical crumb base. True, it's not got that crunch but it also holds together that bit better. I've made it both ways and shared both options below.

ingredients in separate bowls (limes, mascarpone, ginger snaps, butter and maple syrup)

The topping is incredibly easy - simple grate the zest and juice a couple of limes and add both to the mascapone, along with a little maple syrup or honey, and mix well. I've reduced the sweetener here to make it just gently sweet rather than as sweet as many cheesecakes.

The topping will initially seem a bit runnier than you might think is 'normal' for a cheesecake that is not being baked but don't worry, it will firm up when you chill it before serving.

How long you chill it is a bit up to you - an hour or more is certainly needed but it can easily be make the day ahead of when you need it saving you from doing any work on the day (which can be very handy, if you've got a group coming over!).

Finishing touches

The original recipe, as I remember, topped the cheesecake with frosted grapes and chocolate leaves. Chocolate certainly goes well, but I find berries are also great with the lime, if not better. And especially something like raspberry cuts through the richness a little, too.

Here, I've made a really simple macerated raspberries with a little mint which goes perfectly.

Overall this no bake lime mascarpone cheesecake is an easy, delicious dessert that feels so much more than the effort involved. The topping is deliciously smooth, rich and creamy with a lovely lime tang but that's not overpowering. It's one of those desserts you'll find yourself many any excuse to make again soon.

slice of lime mascarpone cheesecake with rest behind

Try these other no bake desserts:

Strawberry mousse
Mango cheesecake parfaits
Creme Anglaise ('real' custard)
Peach panna cotta
Rhubarb fool
Plus get more dessert recipes in the archives.

slice of lime mascarpone cheesecake in front of rest of cheesecake

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5 from 2 votes