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    Home » Desserts

    No bake lime mascarpone cheesecake

    December 13, 2015 by Caroline's Cooking

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    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. #mascarpone #cheesecake #nobakedessert #nobakecheesecake

    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.

    Jump to Recipe
    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

    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.

    cheesecake base in tin

    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!).

    whole lime mascarpone cheesecake

    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.

    macerated raspberries in bowl

    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
    Print Recipe
    5 from 1 vote

    No bake lime mascarpone cheesecake

    A not-too-sweet, creamy, lime-flavored cheesecake that's smooth and delicious (plus easy too).
    Prep Time20 mins
    Total Time20 mins
    Course: Dessert
    Cuisine: British
    Servings: 8 approx
    Calories: 452kcal
    Author: Caroline's Cooking
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    Ingredients

    For base (cookie crumb)

    • 2 cups ginger snaps 200g, approx volume
    • 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, around 1 ½tbsp
    • 3 tablespoon maple syrup or honey, or a little more/less to taste

    Macerated raspberry topping (optional)

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

    Instructions

    • 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.

    Video

    Notes

    For gluten free, nut-date base use 1 cup/105g pecan nuts and a packed ⅔ cup/145g medjool dates and blend them together to break up and combine. Press into the base of the cake tin as you would crumbs and proceed with rest as above.

    Nutrition

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

    See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

    Remember to pin for later!

    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. #mascarpone #cheesecake #nobakedessert #nobakecheesecake
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    1. Lindsay

      June 03, 2021 at 8:26 am

      5 stars
      The thickness of your crust is perfect - I always think that a cookie crust is just as delicious as the pie filling itself 🙂

      Reply
      • Caroline's Cooking

        June 04, 2021 at 12:05 am

        Thanks, I actually felt if anything it was too thick, but it's certainly easy to adjust the amount to taste, and I agree it is a delicious (and needed) part of the whole thing.

        Reply
    2. Cathy

      December 15, 2015 at 10:45 pm

      I love lime and mascarpone so I would eat this whole thing! Looks delicious! 🙂
      Cathy

      Reply
    3. Jade @ Jonesin' For Taste

      December 15, 2015 at 12:02 am

      This sounds really similar to my husband's favorite key lime pie but I like the mascarpone cheese!

      Reply
      • Caroline's Cooking

        December 17, 2015 at 10:42 am

        Thanks Jade. Mascarpone has such a great texture and flavor.

        Reply
    4. Ashlyn @ Belle of the Kitchen

      December 14, 2015 at 10:06 pm

      I've only cooked with mascarpone once and LOVED it! This sounds perfect for days when I don't feel like turning on the oven but want dessert!

      Reply
      • Caroline's Cooking

        December 17, 2015 at 10:41 am

        Thanks Ashlyn, absolutely!

        Reply
    5. Analida's Ethnic Spoon

      December 14, 2015 at 9:22 pm

      I love the combinations of flavors with lime and mascarpone.

      Reply
      • Caroline's Cooking

        December 17, 2015 at 10:41 am

        Thanks Analida, it is a great combination - simple but delicious.

        Reply
    6. Caroline's Cooking

      December 14, 2015 at 7:40 pm

      Thanks Faye!

      Reply
    7. Joy @ Joy Love Food

      December 14, 2015 at 7:36 pm

      I love no bake cheesecakes, this sounds like a delicious combination, I really love the crust with the pecans and dates!

      Reply
    8. KC the Kitchen Chopper

      December 14, 2015 at 5:03 pm

      Luscious and "calorie worthy'. And no bake. Everything I could want in a dessert!

      Reply
    9. Kristen @ A Mind Full Mom

      December 14, 2015 at 3:47 pm

      Caroline, I love the fresh lime falvor and that it is no bake--suuper easy for this time of year!

      Reply
      • Caroline's Cooking

        December 14, 2015 at 7:40 pm

        Thanks Kristen, it is indeed great being so easy (and not just this time of year!)

        Reply
    10. Denise Wright

      December 14, 2015 at 10:05 am

      I love that there are not a lot of ingredients in this recipe. I could eat the crust all by itself!

      Reply
      • Caroline's Cooking

        December 14, 2015 at 7:37 pm

        Thanks, Denise, the crust is definitely good enough to eat alone! But the topping is delicious as well so I wouldn't miss it out 🙂

        Reply

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