This pie tastes like sunshine on a plate. It’s smooth, tangy, and just sweet enough to feel like a treat without being heavy. The filling comes together in minutes, and the crust is a simple press-and-chill situation.

If you love lemon bars and key lime pie, this hits the sweet spot between the two—silky like cheesecake, but much lighter. It’s the kind of dessert you can make in the morning and proudly serve after dinner with zero stress.

What Makes This Special

This citrus mascarpone pie balances three things beautifully: a cool, creamy texture, bright citrus tang, and a crisp, buttery crust. Mascarpone gives it a rich, velvety feel without weighing it down.

Fresh lemon, lime, and orange zest lift the flavor so each bite tastes clean and fresh. And the no-bake filling means you get a show-stopping dessert with minimal effort.

The real secret is how the citrus and mascarpone work together. Mascarpone is milky and mild, so it lets the zest shine while keeping the pie silky and stable.

A hint of vanilla rounds it out, and a quick chill sets everything to sliceable perfection. It’s simple, elegant, and undeniably summery.

Ingredients

For the crust:
- 1 1/2 cups (150 g) graham cracker crumbs (or digestive biscuits, finely crushed)
- 2 tablespoons granulated sugar
- Pinch of fine sea salt
- 6 tablespoons (85 g) unsalted butter, melted
For the filling:
- 8 ounces (225 g) mascarpone cheese, cold
- 8 ounces (225 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon finely grated lime zest
- 1/2 teaspoon finely grated orange zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 3/4 cup (180 ml) heavy cream, cold
For topping (optional but great):
- Lightly sweetened whipped cream
- Extra citrus zest ribbons or thin slices for garnish
- Fresh mint leaves

How to Make It

Prep the pan. Use a 9-inch pie dish. Lightly butter it or spray with nonstick spray.
This helps the crust release cleanly.
Make the crust. Stir graham crumbs, sugar, and salt in a bowl. Add melted butter and mix until the crumbs are evenly moistened and clump when pressed.
Press and set. Firmly press the mixture into the pie dish, pushing up the sides. Use a flat-bottomed glass for even compression.
Chill 20–30 minutes, or bake at 350°F (175°C) for 8–10 minutes for a crisper crust. Cool completely if baked.
Soften the cheeses. In a large bowl, beat cream cheese with sugar until smooth and fluffy, about 1–2 minutes. Add mascarpone and beat just until combined and silky. Do not overmix mascarpone; it can loosen if overworked.
Add the citrus and vanilla. Mix in lemon, lime, and orange juices, all the zest, vanilla, and salt.
Beat on low until fully combined, scraping the bowl once. The mixture should be glossy and thick.
Whip the cream. In a separate cold bowl, whip the heavy cream to soft-medium peaks. It should hold a peak that gently folds over.
Fold it in. Gently fold the whipped cream into the citrus-mascarpone mixture in two additions.
Keep strokes broad and light to preserve volume.
Fill and chill. Spoon the filling into the crust and smooth the top. Cover loosely and chill at least 4 hours, preferably overnight, until set and sliceable.
Garnish and serve. Top with a cloud of whipped cream, add citrus zest curls or thin slices, and a few mint leaves. Slice with a warm, dry knife for clean edges.

Keeping It Fresh

Cover the pie and store it in the fridge for up to 3 days.

The crust stays crispest if you baked it first. If you’re prepping ahead, keep garnishes off until serving time so they don’t wilt or bleed color.

To freeze, wrap the finished, ungarnished pie well and freeze up to 1 month. Thaw overnight in the fridge and add fresh toppings before serving.

The texture remains creamy and smooth.

Why This is Good for You

Vitamin C boost: Lemon, lime, and orange bring antioxidants and brightness without heavy sugar.
Balanced sweetness: The tart citrus means you can use less sugar than many cream pies.
Protein and calcium: Mascarpone and cream cheese add satisfying richness, so smaller slices feel indulgent.
Mindful portions: The pie is rich but not cloying, encouraging a modest, enjoyable slice.

Common Mistakes to Avoid

Overmixing mascarpone: It can break and turn grainy. Beat just until smooth and stop.
Skipping the chill: The filling needs several hours to set. Rushing equals messy slices.
Warm crust + cold filling: Let a baked crust cool fully before adding the filling, or it may soften.
Too much juice: Stick to the measurements.
Extra liquid can make the filling loose.
Flat whipped cream: Whip to soft-medium peaks. Underwhipped cream won’t hold structure; overwhipped turns grainy.
Heavy-handed zesting: Avoid the white pith. It’s bitter.
Only zest the colorful outer layer.

Variations You Can Try

Ginger-snap crust: Swap graham crumbs for crushed ginger snaps. The spice pops against the citrus.
All-lemon or all-lime: Use one citrus for a focused flavor. Keep total juice around 1/2 cup.
Passion fruit twist: Replace the orange juice with passion fruit puree and add a teaspoon more sugar.
Greek yogurt light: Swap half the cream cheese for thick Greek yogurt.
The texture is slightly tangier and lighter.
Toasted coconut finish: Sprinkle toasted coconut on top for crunch and a tropical vibe.
Mini pies: Press crust into muffin tins and fill for individual desserts. Chill 2–3 hours.

Explore more irresistible pie recipes you won’t want to miss:

Chai Spice Pie

Blueberry Pie

FAQ

Can I use only cream cheese instead of mascarpone?

Yes, but expect a slightly tangier, denser filling. To mimic mascarpone’s softness, add 2 tablespoons of sour cream or heavy cream when beating the cream cheese.

Do I have to bake the crust?

No.

A chilled, pressed crust holds up fine. Baking just makes it crisper and adds a toasty flavor. If it’s a hot day or you’re short on time, chilling alone works.

Can I make it the day before?

Absolutely.

In fact, it’s better the next day once fully set. Keep it covered in the fridge and garnish right before serving.

What if I don’t have fresh citrus?

Bottled juice works in a pinch, but fresh zest is key. If possible, at least use fresh lemons or limes for the zest to get that bright, fragrant top note.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped dry between cuts.

A well-chilled pie and a firm crust make all the difference.

Is this pie very sweet?

No, it leans refreshing and balanced. If you prefer sweeter, add 2–3 extra tablespoons of sugar to the filling.

Can I make it gluten-free?

Yes. Use gluten-free graham crackers or cookies for the crust.

Everything else in the filling is naturally gluten-free.

Wrapping Up

This citrus mascarpone pie is the kind of summer dessert that looks fancy but takes very little fuss. It’s bright, creamy, and easy to love after any meal. Make it once, and you’ll keep it in your warm-weather rotation.

Serve it chilled, add a few zest curls, and enjoy that cool, sunny bite every time.