Fresh from the Kitchen: Recipes & Food Inspiration
- Use key limes for more tart, floral zest; Persian limes can substitute.
- Use a 2:1 ratio of cream cheese to mascarpone for tangy richness and firm slices.
- Mix on medium speed; stop when beaters leave clear tracks. If grainy, fold in 1/4 cup heavy cream by hand.
- Refrigerate at least 8 hours or overnight, chilling lets acid firm the filling; make 1 to 2 days ahead for best texture.
- Choose Philadelphia cream cheese and Belgoiosio mascarpone; avoid whipped or cheaper brands that may curdle.
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
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.
Servings: 10
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Instructions
Make the Graham Cracker Crust
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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.
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Add the melted butter. Stir until the crumbs are evenly moistened. When you squeeze a handful it should clump together.
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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.
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Place the prepared crust in the freezer for 1 hour to set completely.
Make the Cheesecake Filling
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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
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Juice the key limes until you have 1/3 cup of juice. It will take about 10 limes. Set the juice aside.
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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.
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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
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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.
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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
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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.
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Transfer the whipped cream to a piping bag fitted with a star tip. Pipe decorative swirls around the top of the chilled cheesecake.
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Place one key lime half-slice on top of each whipped cream swirl. Serve immediately or refrigerate until ready to serve.
Serving
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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
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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
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
Calories: 606kcal | Carbohydrates: 60g | Protein: 3g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 179mg | Potassium: 80mg | Fiber: 0.5g | Sugar: 56g | Vitamin A: 1146IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 0.3mg
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