No Bake Lime Cheesecake with Greek Yogurt and Mascarpone, a simple, delicious dessert perfect for the hot summer months. You are going to love the silky smooth texture combined with the freshness and the slight tang from the lime.
Song of the day: The Heat is On – Glenn Frey
Very few are the summer days that I find extremely hot to prevent me from baking. I am a “die-hard” home baker, let me tell you…
There are days, though, when the scorching heat outside makes me rethink my plans and baking doesn’t seem a great idea. Days where the air is thick and heavy and there is no breeze to alleviate the sultriness. Days when you still need a dessert, because you invited people over, or just because you spoiled your family to have something sweet at the end of a meal. In those days, a no-bake dessert is your best friend.
Flipping through an Italian cookbook I brought back from my last Roman stay, I found a lime cheesecake that looks like the perfect answer to our summer sweet cravings. This cheesecake has, of course, an Italian twist and I already know we are all going to love its texture and flavor.
Being a cheesecake, it has to have some kind of cheese or dairy product, and in this case, we have three: Greek yogurt, mascarpone, and cream cheese. Can you imagine how creamy, and silky smooth it is going to be?
Digestive cookies are my preferred cookies to make the base. Here I added butter, of course, and a grated of lime zest, just to reiterate that it’s going to be a Lime Cheesecake. Love to press the cookie crumbs in the pan, and also love how well their lovely buttery crunch combines with the silky topping in your mouth…
This cheesecake is a no bake, so there are no eggs to add structure. Here comes the gelatin to the rescue. I used powdered gelatin, you feel free to use gelatin sheets or agar agar. I bought a whole bag of agar agar but haven’t tried using it yet. Would love to hear how you substitute it if you use it.
With the powder gelatin, all you have to do is “bloom” it in some lukewarm water by mixing them together and waiting for the gelatin to swell. Then, you need to melt the mixture in the microwave or over a double boiler, let it cool, then add it to your cream cheese mixture.
The Greek yogurt/mascarpone/cream cheese mixture in this recipe makes for a silky smooth cheesecake with a slight tang. There’s even less than 1/2 cup of raw cane sugar in the whole recipe, so it’s delightfully not sweet. Just how I like it.
I love the look of this cheesecake, look at those inviting zests of lime telling you that there are going to be incredible hits of lime flavor and so nicely balanced with that velvety trio.
Loreto is loving this cheesecake. Forkful after forkful I hear that appreciative moan as he takes me through his flavor journey. The yogurt, mascarpone, cream cheese with that little bit of sugar is perfect. He says it is delightful to the tongue and brings this happy feeling inside of him from the freshness it exudes. Those hits of lime zest are just enough to hit the palate and that buttery nutty crust so delicious as it provides a nice textural change to the mix. All together in Loreto’s eyes a true winner on a hot smoldering sunny summer day as he licks his fork clean and I see that beautiful grin from ear to ear that makes me feel I have done my job well.
If you are looking for a great dessert for that summer backyard meal, one that will tantalize the taste buds but also will soothe the heatwaves, try our No Bake Lime Cheese Cake with Greek Yogurt and Mascarpone!
Song of the day: The Heat is On – Glenn FreyPrint
No Bake Lime Cheesecake with Greek Yogurt and Mascarpone, a simple, delicious dessert perfect for the hot summer months. You are going to love the silky smooth texture combined with the freshness and a slight tang from the lime.
- 200 g Greek yogurt
- 100 g mascarpone
- 100 g cream cheese
- 130 g Digestive cookies
- 50 g unsalted butter, melted
- 80 g raw sugar cane
- 5 g powder gelatin
- 1/4 cup lukewarm water
- 1 lime, juice and zest
- In a food processor, crumble the digestive cookies.
- In a medium-size bowl, mix the cookie crumbs, the melted butter, and a grated of lime zest until well-combined. Press the mixture into the bottom and up the sides of a greased 20 cm springform pan. Set aside.
- In a small, heat-safe bowl, place the water and sprinkle the gelatin evenly on top. Mix to combine well, and allow the mixture to sit for a few minutes until the gelatin swells. Heat the mixture in a double boiler over low heat or in the microwave for about 20 seconds or until the gelatin is dissolved and the mixture has liquefied. Set the gelatin mixture aside to cool until no longer hot to the touch.
- In a large bowl, place the yogurt, mascarpone, and cream cheese, and beat with a handheld mixer until light and fluffy. Add the gelatin mixture and mix again until smooth. Add the sugar, vanilla bean seeds, lime juice and zest, and beat until very smooth. Pour the mixture into the prepared cookie crust and spread into an even layer. Place the pan in the refrigerator for at least 2 hours.
- Remove the pan from the refrigerator, unmold it, sprinkle more lime zest on top, then slice it and serve cold.
The prep time includes the 2 hours in the fridge.
If you do not have mascarpone, you can substitute it with the same amount of cream cheese.
If you cannot find Digestive cookies you can opt for Graham crackers.
If you want a taller cheesecake, use a smaller springform pan.