Easy No Bake Lime Cheesecake

Easy No Bake Lime Cheesecake
Your guests will never guess just how easy this elegant Easy No Bake Lime Cheesecake is to make – unless you decide to share the delicious secret with them. The work of less than thirty minutes, I’ve been serving my no bake lime cheesecake to guests for over ten years – ever since I was inspired by a recipe on a television advertisement.

The main ingredient in my  Easy No Bake Lime Cheesecake is mascarpone cheese. Mascarpone is a thick, soft creamed cow’s milk cheese which originated in Italy. It’s used in the classic Italian dessert Tiramisu as well as in savoury sauces. Slightly thicker than traditional cream cheese and beautifully spreadable, mascarpone has a seriously high fat content but its great taste and texture make it worth every single calorie.

I love this recipe for so many reasons, not least of all because it is so very adaptable. Use graham crackers or digestive biscuits for the cookie crust instead of ginger cookies. Swap out the Cointreau for another liqueur. Limoncello works well here as does Grand Mariner or Triple Sec. Vary the decorations – strawberries and raspberries are a beautiful contrast to the beautiful pale green of this dessert – or grate some good dark chocolate over top as an homage to the classic British candy, chocolate limes.

Easy, versatile and oh so delicious – be sure to add my Easy No Bake Lime Cheesecake to your repetoire of quick, elegant and indulgent desserts.

Easy No Bake Lime Cheesecake
Serves: Serves 6 to 8 generously
  • ⅓ cup butter, melted
  • 1- 8oz (200 gram) package of ginger cookies, crushed (about 20 cookies)
  • 2 cups mascarpone cheese
  • ⅓ cup confectioner's sugar (icing sugar)
  • 2 limes
  • 2 tablespoons Cointreau
  1. Mix the melted butter with the crushed cookies and press into the base of a 7 inch (18 cm) loose bottomed cake tin. Put in the fridge for 15 to 20 minutes.
  2. Meanwhile, zest the limes with a fine grater and squeeze the juice from them.
  3. In an electric mixer, beat together the mascarpone cheese, confectioner's sugar, lime juice, zest and Cointreau.
  4. Spread the mixture evenly over the cookie base.
  5. Chill for at least an hour or for up to 12 hours.
  6. Run a knife around the edge of the cake tin and carefully remove the sides.
  7. Decorate the cheesecake with fruit or chocolate if desired.
  8. Slice and serve.
Adapted from a recipe by Sainsbury's

If you enjoyed this recipe you will love my Easy No Bake Orange Cheesecake

and my Easy and Delicious Desserts for Busy Weeknights

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Article by April Harris

April has written 1237 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog, AprilJHarris.com.
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  1. Fabulous – I love limes – and it would be great with Limoncello. Cheers

  2. This sounds absolutely delicious! I’ve always loved key lime pie. I’m sure I could make this gluten-free with GF cookies from the store.

  3. I love your tips for changing up the crust, flavoring, and decorations–a different pie every time! And so many possibilities. Thank you for sharing, April!

  4. Looks great! My dad loves Key Lime pie, so I bet he would love this!

  5. Oh April, you’re killing me…this looks and sounds divine. I’ll have to make this as a special treat – then spend the rest of the week on the elliptical, making up for it. Tee hee.