Ginger and Lime No-Bake Cheesecake
Fresh, zingy and so light. This ginger and lime no-bake cheesecake is the perfect fuss-free dessert that is an absolute crowd pleaser!
Ingredients
Base
- 200 g gingernut biscuits
- 75 g unsalted butter
Cheesecake Filling
- 500 g full-fat cream cheese chilled
- 100 g icing sugar
- 300 ml double cream chilled
- 2 large limes (approx. 65ml) plus extra for decoration
Instructions
- For the base: Line the base of an 9in spring form tin with baking paper and set aside. Then blitz the gingernut biscuits in a food processor until they are fine crumbs. Then melt the butter and pour on top of the biscuit crumbs, and blitz again until the mixture starts to hold together. Tip this into your lined tin, and using a spoon (or your hands), compact the base down. Then place in the fridge to chill for 20 minutes.
- For the cheesecake filling: Using an electric hand-whisk beat the cream cheese and icing sugar together in a large bowl. Then whisk in the double cream until the mixture thickens. Finally, stir in the juice and zest of the two limes until well combined. Pour the cheesecake mixture on top of the chilled base and level out with a spoon. Then place into the fridge for at least 4 hours or overnight to completely set.
- To decorate: When you are ready to serve, decorate your cheesecake with some additional gingernut crumbs, lime zest and wedges
Notes
Cheesecake can be made a day in advance of serving, kept in the fridge.
Once served, cheesecake will keep well in the fridge for 3-4 days if tightly covered.