Lime and honey cheesecake

Lime and honey cheesecake

Try our fruity no-bake lime and honey cheesecake recipe – a delicious dessert that’s simple to prepare, all you have to do is whisk together and chill.


  • Serves
  • Prep time 30m
  • Cooking time 0m

For the biscuit base

  • 175g/6oz digestive biscuits
  • 75g/3oz butter
  • 2 tablespoons Rowse Acacia honey

For the cheesecake

  • 350g/12oz mascarpone cheese
  • 3 tablespoons Rowse Acacia honey
  • 2 large limes, grated rind and juice
  • 300ml/ ½ pint double cream

For the topping

  • 1 tablespoon Rowse Acacia honey
  • 1 lime, juice only
  • 250g/9oz strawberries, sliced
  • 150g/5oz raspberries

1. To make the base, crush the biscuits in a plastic bag using a rolling pin or blitz in a food processor until fine crumbs. Heat the butter and honey in a medium saucepan, stir in the crumbs and mix well. Tip into a buttered 23cm/9inch springform tin and press over the base firmly with the end of a rolling pin. Chill while making the cheesecake.

2. Add the mascarpone cheese to a large mixing bowl and soften with a whisk. Add the honey then gradually whisk in the lime rind and juice. Gradually whisk in the cream until the mixture has just thickened. Spoon into the biscuit lined tin, spread into an even layer and chill for four hours or overnight until firm.

3. To make the topping, bring the honey and lime juice just to the boil in a medium saucepan. Add the berries, cook for two minutes, gently stirring until the juices just begin to run then leave to cool.

4. Run a knife around the edge of the cheesecake, remove the tin sides and base and transfer cheesecake to a serving plate. Spoon the berries on top then cut into wedges to serve.

Tip: This fruity no-bake cheesecake is delicious and so simple to prepare. Just whisk the filling ingredients together and leave to chill.