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No bake lime mascarpone cheesecake

A not-too-sweet, creamy, lime-flavored cheesecake that's smooth and delicious (plus easy too).

Prep Time
20 mins
Total Time
20 mins
Servings: 8 approx
Calories: 452 kcal
Course: Dessert
Cuisine: British

Ingredients

For base (cookie crumb)
  • 2 cups ginger snaps approx volume
  • 3 ½ tablespoon butter melted
  • 1 lb mascarpone (1lb is typically 2 tubs)
  • 2 lime juice (2 lime juice meaning 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
  • 2 teaspoon sugar
  • 1 teaspoon lime juice
  • 1 teaspoon chopped mint

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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)
    Cup of Yum
  1. 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.

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 Information

Calories 452kcal (23%) Carbohydrates 32g (11%) Protein 6g (12%) Fat 33g (51%) Saturated Fat 20g (100%) Trans Fat 1g Cholesterol 70mg (23%) Sodium 218mg (9%) Potassium 154mg (4%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 963IU (19%) Vitamin C 9mg (10%) Calcium 119mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 8approx

Amount Per Serving

Calories 452

% Daily Value*

Calories 452kcal 23%
Carbohydrates 32g 11%
Protein 6g 12%
Fat 33g 51%
Saturated Fat 20g 100%
Trans Fat 1g 50%
Cholesterol 70mg 23%
Sodium 218mg 9%
Potassium 154mg 3%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 963IU 19%
Vitamin C 9mg 10%
Calcium 119mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.