No Bake Key Lime Cheesecake with Mascarpone

Key lime cheesecake with a graham cracker crust. The top of the cheesecake is decorated with piped whipped cream and half slices of key lime on top of the whipped cream

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No Bake Key Lime Cheesecake with Mascarpone

This no bake cheesecake is perfect when you want dessert, but don't want to turn on the oven. The creamy filling is made with a combination of cream cheese and mascarpone cheese and flavored with plenty of fresh key lime zest and juice for the perfect summer treat.

Prep Time30

Chilling Time9

Total Time9 30

Course: Dessert

Cuisine: American

Servings:

Calories: 606kcal

Author: Cheryl Norris

Equipment

Ingredients

Graham Cracker Crust

16 (245 grams) whole graham crackers
2 tablespoons (25 grams) granulated sugar
1/4 teaspoon kosher salt
1 teaspoon (2 grams) lime zest
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

Process the graham crackers in a food process until they are fine, even crumbs. Pour the crumbs in a bowl. Mix in the sugar with a spoon. Zest the lime into the crumbs and mix in.
Add the melted butter. Stir until the crumbs are evenly moistened. When you squeeze a handful it should clump together.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use your fingers to create an even bottom 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 about 30 minutes. The cream cheese should be a little softer but still cool to the touch. Place the cream cheese in the a mixing bowl, and zest 2 key limes directly onto the cream cheese
Juice the key limes until you have 1/3 cup of juice. It will take about 10 limes. Set the juice aside.
Add the mascarpone and sugar to the cream cheese and mix on low speed for about 20 seconds, then on medium speed for about 2 minutes, or until the ingredients are well combined.. Scrape the bottom and sides of the bowl to ensure the ingredients are mixed together.
Add the heavy cream, key lime juice, and vanilla extract. Mix on medium-low speed until the cream is well incorporated and the filling forms soft peaks. 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.

Notes

Juicing Key Limes: Key limes are small and yield less juice per fruit than Persian limes. Plan on about 10 key limes for 1/3 cup of juice. Roll each lime firmly on the counter before cutting and use an electric juicer to maximize yield.

Zesting Key Limes: Use a Microplane for the finest zest. Key lime zest is more intensely aromatic than Persian lime zest, so the zest of 2 limes is the right amount for this filling.

Don’t Overbeat: Watch the filling carefully as you mix in the heavy cream. Overbeating can cause the mixture to become too thick or grainy. If this happens, gently fold in an additional 1/4 cup of heavy cream by hand.

Make Ahead: This cheesecake improves after sitting overnight, making it perfect for entertaining. The flavors meld together and the acid from the key limes has time to interact with the dairy and firm up the texture so it holds it shape when sliced. Add the whipped cream and key lime decoration just before serving.

Tip: If you do not have a food processor, place the graham crackers in a sealed plastic bag and crush them with a rolling pin until fine.

Nutrition