My no-bake key lime cheesecake recipe is based on my regular no bake cheesecake but has the bright, tart, flavor of key lime juice and zest balanced by a filling made from both cream cheese and mascarpone. The crust is graham crackers with a lime zest mixed in, and the whole thing sets up in the refrigerator overnight - no baking required.
Why I Prefer Key Limes (and Why They're Worth the Extra Work)
I love the aroma of key limes. The juice is more tart and more fragrant than Persian limes, the large dark green ones you typically see in grocery stores, and the zest is noticeably more floral.
If you can't find key limes, Persian lime juice will work. But I'd encourage you to look for key limes first; most well-stocked grocery stores carry them in summer, and they're worth the extra work to get the juice for this recipe.
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Cheryl's Baker's Notes
- Cream Cheese + Mascarpone: I love this combination because you have the tanginess of cream cheese and the buttery richness of mascarpone. I use a 2:1 ratio, because cream cheese is firmer than mascarpone which ensures this cheesecake will set and produce clean slices.
- Don't Overwhip the Filling: It's easy to overwhip this filling, which is why the electric mixer shouldn't go above medium speed and you need to watch it carefully as you mix it. If you overmix it, the mixture will appear grainy, but mixing in a 1/4 cup of heavy cream by hand will smooth it out.
- This Recipe Takes Time: This no-bake cheesecake requires an overnight chill so make it 1-2 days before you need it. The cheesecake sets up beautifully because of the chill time and the acid in key lime juice.
Key Lime Cheesecake Ingredients
- Cream Cheese: Clearly the star of the show, but here are a few tips. First, use Philadelphia Brand Cream Cheese. It has the perfect amount of tanginess, creaminess, and moisture. Do not use whipped cream cheese; you won't get the same thick filling, and it might end up a little runny. And while I am a big Trader Joe's fan, do not use their cream cheese. It doesn't have the same tanginess or moisture, and I discovered when testing other recipes that it curdles more easily.
- Mascarpone: My recommended brand is Belgoiosio. It's creamy, buttery, and it just tastes luxurious. Again, I love Trader Joe's but don't use their brand. You may be tempted because it's cheaper, it has a different texture and it will curdle in a heartbeat.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Easy No-Bake Cheesecake
Step 1: Process the graham crackers in a food processor with the sugar. Combine with the melted butter.
Step 2: Press the graham cracker crumbs into the bottom and sides of the pan.
Step 3: Place the cream cheese in the bowl and zest the lime on top of the cream cheese.
Step 4: Add the mascarpone and sugar.
Step 3: Beat the cream cheese, mascarpone, and sugar together until creamy.
Step 4: Add the heavy cream, lime juice, and vanilla extract.
Step 5: Beat the mixture until creamy and the beaters leave clear marks in the cream cheese mixture.
Step 6: Fill the graham cracker crust with the cheesecake filling. Smooth the top with an offset spatula. Chill the cheesecake for at least 6 hours or overnight.
Step 7: Remove the cheesecake from the refrigerator and remove springform ring. Decorate the top with whipped cream and lime slices.
Troubleshooting the No-Bake Cheesecake
- The filling is grainy. If the cream cheese, mascarpone, whipped cream filling is grainy then it has been overmixed. Depending on much it has been overmixed adding about a 1/4 cup of whipped cream may smooth it out.
- The filling is running and doesn't set up. If the filling is running after the overnight chill then you either added too much juice, didn't use enough cream cheese, or used whipped cream cheese.
- The filling has a sour taste. This sour taste can happen if you used bottled lime or key lime juice. I noticed that the bottled juice can be more sour or have a slightly metallic taste.
If you make this creamy and tart key lime cheesecake please leave a rating and a comment below.
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No Bake Key Lime Cheesecake with Mascarpone
Equipment
- Microplane Grater
Ingredients
Graham Cracker Crust
- 16 (245 grams) whole graham crackers
- 2 tablespoons (25 grams) granulated sugar
- 1 teaspoon (2 grams) lime zest
- 1/4 teaspoon kosher salt
- 8 tablespoons (113 grams) unsalted butter melted
Cheesecake Filling
- 16 ounces (454 grams) cream cheese cold
- 8 ounces (227 grams) mascarpone cheese cold
- 3/4 cup (150 grams) granulated sugar
- 2 teaspoons key lime zest zested onto the cream cheese
- 1/3 cup (80 ml) fresh-squeezed key lime juice about 10 key limes
- 1-1/2 teaspoons pure vanilla extract
- 1 cup (240 ml) heavy cream cold
Whipped Cream Topping
- 1-1/2 cups (360 ml) heavy cream cold
- 3 tablespoons (22 grams) powdered sugar
Decoration
- 2-3 key limes sliced into thin rounds and cut into half-slices
Instructions
Make the Graham Cracker Crust
- Place the graham crackers, brown sugar, and salt in a food processor. Process until the mixture forms fine, even crumbs.
- Transfer the crumb mixture to a large mixing bowl and add the melted butter. Stir until the crumbs are evenly moistened and hold together when pressed.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even layer. Press the mixture up the sides of the pan about 2 inches high to create a sturdy border for the filling.
- Place the prepared crust in the freezer for 1 hour to set completely.
Make the Cheesecake Filling
- Remove the cream cheese from the refrigerator and let it sit at room temperature for 1 hour. The cream cheese should be soft but still slightly cool to the touch.
- Zest 2 key limes directly into the measured granulated sugar. Use your fingertips to rub the zest into the sugar until fragrant and the sugar takes on a slightly green tint, about 1 minute. This releases the aromatic oils from the zest into the sugar.
- Using an electric hand mixer, beat the cream cheese, mascarpone, and key lime sugar on medium speed until the mixture is creamy and well combined, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the key lime juice and vanilla extract. Beat on medium speed until fully incorporated, about 30 seconds. Scrape down the bowl.
- Add the heavy cream and mix on medium-low speed until the cream is well incorporated and the filling looks soft and creamy. The beaters should leave visible tracks in the mixture, about 90 seconds. Do not overbeat.
Assemble the Cheesecake
- Remove the prepared crust from the freezer. Pour the cheesecake filling into the graham cracker crust. Use an offset spatula to smooth the top, creating an even surface.
- Cover the cheesecake tightly with plastic wrap, making sure the plastic does not touch the surface of the filling. Refrigerate overnight or for at least 8 hours until completely set.
Make the Whipped Cream Topping
- Place the heavy cream and powdered sugar in a mixing bowl. Beat with an electric mixer on medium speed until soft peaks form. Do not overwhip.
- Transfer the whipped cream to a piping bag fitted with a star tip. Pipe decorative swirls around the top of the chilled cheesecake.
- Place one key lime half-slice on top of each whipped cream swirl. Serve immediately or refrigerate until ready to serve.
Serving
- To serve, run a thin knife around the edges of the springform pan to loosen the cheesecake. Remove the sides of the pan. Use a sharp knife dipped in warm water and wiped clean between cuts to slice neat portions.
Storing
- The cheesecake can be stored covered in the refrigerator for up to 5 days. Once decorated with whipped cream and key lime slices, it is best served within 1–2 days for optimal appearance and texture.
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