No bake lime mascarpone cheesecake

A not-too-sweet, creamy, lime-flavored cheesecake that's smooth and delicious (plus easy too).

📝 Ingredients

• 2 cups ginger snaps (approx volume)
• 3 1/2 tbsp butter (melted)
• 1 lb mascarpone ((1lb is typically 2 tubs))
• 2 lime juice ((2 lime juice meaning from 2 limes, approx 1/4 cup))
• 2 lime zest ((ie from 2 limes, around 1 1/2tbsp))
• 3 tbsp maple syrup (or honey, or a little more/less to taste)
• 1/2 cup raspberries
• 2 tsp sugar
• 1 tsp lime juice
• 1 tsp chopped mint

👨‍🍳 Instructions

1. 1Put the ginger snaps in a food processor and pulse until you have a breadcrumb-like consistency. Add the melted butter and pulse to mix the butter through and form gently sticky crumbs.
2. 2Tip the crumb mixture into the bottom of an 8in/20cm cake tin with a removable base and spread the mixture flat, if you like slightly higher to the sides.
3. 3Mix together the mascarpone, lime juice and zest and maple syrup/honey until well combined. Taste the mixture and add a little more sweetener or lime to taste.
4. 4Tip the mascarpone mixture over the base and spread out carefully and evenly. Use a spatula or side of a knife to smooth out the surface.
5. 5Chill the cheesecake for ideally an hour or more (can be made the day before needed) before taking out of the tin and serving.
6. 6--- For topping (if using) ---
7. 7Mix together the raspberries, sugar, lime and chopped mint in a bowl and mix to combine and dissolve the sugar a little. Let sit around 15-20 minutes, stirring now and then and breaking up the raspberries slightly. You'll find more juices come out of the berries and sugar will completely dissolve. Serve over the cheesecake.