Lime & Ginger Cheesecake (No-Bake)

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This lime and ginger cheesecake is the perfect balance of fiery and zingy flavours. It’s a super easy, no-bake treat that’s great to enjoy during spring and summer.

slice of ginger and lime cheesecake on a plate

If you've been looking for the perfect ginger and lime cheesecake recipe, I'm here to save the day! This is one of my favourite cheesecakes I've ever made (so far) and it was super easy to make. It's rich and creamy yet light and airy at the same time, and the balance of the lime and ginger flavours is absolutely spot on!

If you'd like to read detailed notes, step-by-step instructions and top tips, you'll find this and more below. For those who want the quick, condensed version, you can get this in the recipe card at the end of the post. Enjoy!

Ingredients

Gingernut biscuits: Gingernut biscuits give a strong hit of ginger flavour without needing to add anything extra to the cheesecake. These are also known as gingersnaps.
Butter: This is the second ingredient for the ginger biscuit base, adding flavour and richness.
Cream cheese: Cream cheese is the main ingredient for a no-bake cheesecake. I’ve tested my recipes using a variety of brands and while they all work just fine, I find Philadelphia gives the best flavour and texture. Make sure to always use full-fat cream cheese for cheesecake.
Icing sugar: 120g of icing sugar will give the perfect amount of sweetness, contrasting beautifully with the sour lime.
Double cream: As with the cream cheese, make sure to use a full-fat version for this recipe to ensure it sets properly. This is essential for that rich, thick, creamy texture! ‘Light double’ or single cream will not work well for ginger lime cheesecake.
Lime juice: Fresh lime juice is best for this recipe. You’ll need 80ml of it, which was the juice from about 3 limes for me.
Lime zest: Lime zest will give you that extra burst of fresh lime flavour. I used roughly 1 lime’s worth of zest.

Equipment

Food processor or high-power blender: You’ll need this to crush up the biscuits into fine crumbs. You can also do it by hand with a heavy-bottomed rolling pin but it’ll take quite a bit longer.
Springform cake tin: I recommend using a 9-inch tin for this recipe because there’s quite a lot of filling. You’ll need to use a springform tin for cheesecake- the removable base makes it super easy to get the cheesecake out in one piece.
Mixing bowl: A large one, to mix all of the lime and ginger cheesecake filling ingredients together.
Utensils: A wooden spoon, a butter knife or palette knife, and a sharp knife.
Grater: To get that lovely lime zest!
An electric whisk or stand mixer: It’d take a very long time to whip up the filling by hand so you’ll need an electric whisk or stand mixer to make this cheesecake. I typically just use my cheap electric hand whisk which does the job just fine!

slice of ginger lime cheesecake with a spoonful taken out

How To Make No-Bake Lime and Ginger Cheesecake

Step 1: Add 300g of ginger nut biscuits into a food processor or blender and pulse until you have fine crumbs. You can also crush them by hand in a bowl using the end of a heavy rolling pin- just make sure there are no lumps left in there.

Step 2: Melt 90g of butter and add it to a bowl with the biscuit crumbs. Mix well until all of the crumbs are coated in melted butter.

Step 3: Press the ginger biscuit base into a 9-inch springform tin. Set it to one side while you prepare the filling.

Step 4: Add 600g of cream cheese to a large mixing bowl along with 120g of icing sugar. Mix well.

Step 5: Measure out 80ml of fresh lime juice and stir it into the cream cheese mixture, a little bit at a time.

Step 6: Add 280ml of double cream to the bowl. Use an electric whisk or stand mixer to whip it all together until it becomes thick then stir in the zest of 1 lime.

Step 7: Spoon the lime cheesecake filling over the ginger biscuit base and spread it out evenly. Place it in the fridge to set for 12 hours. I tend to make this the evening before so it’s ready in the morning.

Step 8: Once your ginger lime cheesecake has set, gently run a butter knife around the edges before unclipping the springform tin. This will prevent the filling from cracking.

Step 9: Using a butter knife or palette knife, carefully loosen the cheesecake base from the tin and transfer it to a cake stand or large plate.

Step 10: For the topping, place of 180ml double cream and 2 tablespoons of icing sugar into a bowl. Whisk it up until thick, then pipe it around the edges of the cheesecake. Top with extra lime zest.

Then all that’s left to do is cut it into slices and enjoy it!

Top tips

To make it easier to remove your lime ginger cheesecake from the tin, flip the base upside down before you begin, so that the ‘lip’ is facing downwards.
If you don’t have a food processor to hand, you can crush the biscuits into crumbs using the end of a rolling pin. Just make sure there are no lumps left before you add the butter.
Use full-fat ingredients and fresh lime juice for best results.

FAQ

How long will lime and ginger cheesecake last for?

This ginger lime cheesecake will last for up to 3 days if stored in an airtight container in the fridge.

Can I freeze it?

You sure can. No-bake cheesecake is perfect for freezing! Just pop slices into an airtight container and freeze for up to 1 month. When you're ready to eat it, put it in the fridge to thaw overnight or leave it out at room temperature for a few hours until thawed. Do not refreeze.

no bake lime and ginger cheesecake on a white cake stand

More cheesecake recipes:

I hope you like this lime and ginger cheesecake. If you make this recipe at home, please let me know what you think by leaving a comment or rating below. Enjoy!