The Best no bake cheesecake recipe made with creamy Mascarpone, a quick blueberry lime sauce and an easy 3 minute graham cracker crust!
Add the crackers, brown sugar, vanilla extract and melted butter to the bowl of a food processor. Pulse a few times until crumbled and everything is mixed together.
Butter the bottom of a 9 inch spring form pan then add the cracker mix. Spread it evenly over the bottom and use the bottom of a glass to press it in tightly until compacted. At this point you can refrigerate it until needed or bake it at 325” for about 10 minutes for a crispier crust.
Add the blueberries, honey and lime juice to a small sauce pan. Cover with a lid and cook on low flame until the blueberries burst, about 5 minutes. Taste and add more honey at this point if desired. Cool and refrigerate until needed.
Use a hand held mixer or your kitchen aid with the whisk attachment and whip the heavy cream with 1 tablespoon of sugar until fluffy and on the stiff side. Cover and refrigerate.
Use the same whisk attachment and whip up the mascarpone cheese in a large bowl until smooth and creamy, a few minutes. Using a slotted spoon start adding the blueberries to the whipped mascarpone leaving as much of the juices behind as possible. Mix only until combined.
Add the whipped cream on top and using a spatula fold it into the cheese and berry filling. Take good care not to over mix this so the cake stays fluffy and creamy.
Place the spring form pan with the graham cracker crust on a serving plate then pour in the mascarpone cheese mixture inside. Spread it evenly and garnish with the fresh blackberries.
At this point you can pop it in the freezer for about 30 minutes to quickly set it, or refrigerate for a couple of hours or until set to your liking.
Before serving remove the spring form side and garnish with the lime slices all around the cake.
Garnish with a rose, lemon balm, or any edible flowers you like on top and enjoy!