Mascarpone, Lime and White Chocolate Dessert with a Cookie Crust



This mascarpone, lime and white chocolate dessert is the epitome of summer. When the weather is warm, a light cheesecake is often the chosen way to finish off a meal, and I love cheesecake.

They can be a bit faffy though, can’t they? Baked cheesecakes are smooth and divine; they are also not great for your nerves. Ever removed a cheesecake from the oven and smiled in delight at its beauty, only to return ten minutes later to see a crack so big you could fall into it? Devastating. Or, had to wait for a hundred years for it to set in the fridge?




Nah, none of that palaver with this mascarpone, lime and white chocolate dessert. Okay, admittedly, you do need to bake the cookie crust. Although, you could totally change that part of the recipe: simply crush up some Digestives, pour in some melted butter, and you wouldn’t need to bake anything. But then, you would miss out on melt in the mouth butter crunchy cookie crust, and that would be real shame.




The filling is made from mascarpone, Greek yoghurt and melted white chocolate. All you need to do is quickly whisk them together, that’s it. No whipping necessary. It is so intensely dreamy and soft and because it hasn’t been baked and doesn’t have gelatin, it doesn’t set as hard as cheesecake. 



Any summer dessert worth its salt includes berries. Yum. Blackberries, blueberries and strawberries top this beautiful dessert. You could add whatever you have at home (or prefer).

If you like the look of this dessert, check out my other desserts and sweet treats.



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Mascarpone, Lime and White Chocolate Dessert with a Cookie Crust


Cookie Crust:

  • 115g (½ cup) butter (softened)
  • 50g (¼ cup + 1 tbsp) icing sugar
  • 140g (1 cup + 1 tbsp) spelt flour (see note 1)
  • teaspoons vanilla sugar (or essence)


  • 200g (7 oz) white chocolate
  • 250ml (1 cup) mascarpone
  • 125ml (½ cup) Greek yoghurt
  • the juice of half a lime


Cookie Crust:

  • Pre-heat the oven to 175ºC (350℉).
  • Cream the butter and icing sugar together until fluffy.
  • Combine the flour and vanilla sugar and mix with the butter/sugar until a fairly dough forms.
  • Roll the dough out between two sheets of baking paper until it is quite thin.
  • When ready, transfer to your baking tin (see note 2) and push the dough up the sides of your pan, making sure the dough is fairly even.
  • Bake in the oven for around 18-20 minutes. The crust will have started to brown on the edges, but the middle will still be pale.
  • Remove from the oven and push the crust down down with the back of a spoon or glass (it will have bubbled up a little) and up towards the sides again. Leave to cool completely.


  • Melt the chocolate in a Bain Marie (double boiler) or microwave, and allow to cool a little.
  • In a large bowl, briefly whisk the mascarpone, Greek yoghurt and lime juice just until they've combined.
  • Pour in the melted chocolate and whisk just until everything has been incorporated.
  • Pour the mixture into your baked cookie crust, smoothing over a little to make it even. Allow it to set in the fridge for an hour or two. When ready, add your berries and serve immediately.


Disclaimer: I used metric measurements for my ingredients. To help out my readers, I've also included imperial amounts using an online converter. As I've not made this recipe using cups, results cannot be guaranteed.
  1. I used spelt flour, but you can do a straight swap with regular flour
  2. I used a small one (6" / 18cm) spring form pan, but if you prefer to use a larger fluted pan (and have a shallower crust), you could use up to a 9 or 10" (22-25cm). Just remember that if your crust is thinner, you will need to adjust the baking time.




Mascarpone, Lime and White Chocolate Dessert with a Cookie CrustMascarpone, Lime and White Chocolate Dessert with a Cookie CrustMascarpone, Lime and White Chocolate Dessert with a Cookie Crust

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