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.
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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.
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.
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!).
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.
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.
No bake lime mascarpone cheesecake
For base (cookie crumb)
- 2 cups ginger snaps 200g, approx volume
- 3 ½ tbsp 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, around 1 ½tbsp
- 3 tbsp maple syrup or honey, or a little more/less to taste
Macerated raspberry topping (optional)
- ½ cup raspberries 70g
- 2 tsp sugar
- 1 tsp lime juice
- 1 tsp chopped mint
- Put the ginger snaps in a food processor and pulse until you have a breadcrumb-like consistency. Add the melted butter and pulse to mix the butter through and form gently sticky crumbs.
- Tip the crumb mixture into the bottom of an 8in/20cm cake tin with a removable base and spread the mixture flat, if you like slightly higher to the sides.
- Mix together the mascarpone, lime juice and zest and maple syrup/honey until well combined. Taste the mixture and add a little more sweetener or lime to taste.
- Tip the mascarpone mixture over the base and spread out carefully and evenly. Use a spatula or side of a knife to smooth out the surface.
- Chill the cheesecake for ideally an hour or more (can be made the day before needed) before taking out of the tin and serving.
For topping (if using)
- Mix together the raspberries, sugar, lime and chopped mint in a bowl and mix to combine and dissolve the sugar a little. Let sit around 15-20 minutes, stirring now and then and breaking up the raspberries slightly. You'll find more juices come out of the berries and sugar will completely dissolve. Serve over the cheesecake.
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