Tangy Lime and Ginger cheescake

 I can at times be very unorganised but after hosting an impromptu lunch the other day I needed something quick and easy to make for dessert with ingredients that I could buy from our small local shop. This is it, and although it only needs to be chilled for about three hours ideally it is better chilled overnight to give it a firmer consistency but it all tastes the same so doesn’t matter too much. This is a very adaptable recipe too, you can easily change the ginger nuts to your favourite biscuits (even gluten free ones) and swap the lime for lemon, or add melted chocolate instead for a chocolate flavour.

Tangy Cheescake

No bake Lime and Ginger Cheescake

Prep time: 

Total time: 

Serves: 8

A quick easy recipe that is easily adaptable to different flavours
  • 300g Ginger nuts crushed finely
  • 100g butter melted
  • 500g cream cheese
  • 397g can condensed milk
  • 2 tbsp sugar
  • Juice and zest of 2 limes (adjust to your liking)
  • 1 tsp vanilla extract or vanilla bean paste
  1. Grease a 9 inch springform cake tin
  2. In a large bowl mix the crushed biscuits and the melted butter well
  3. Press the biscuit mixture into the tin and up the sides to a height of approximately 3cm
  4. Chill in the freezer for at least ten minutes whilst you prepare the mixture
  5. Using a mixer, whisk the cream cheese until really soft and lump free
  6. Add the condensed milk gradually mixing well each time
  7. Add the sugar, lime juice and zest, and the vanilla extract and mix really well
  8. Pour the mixture into the biscuit base and smooth the top
  9. Chill in the fridge for about three hours but ideally overnight
  10. When ready to serve remove the springform tin and decorate the cheesecake with fresh fruits
Obviously can be made with gluten free biscuits for a gluten free dessert

It is also nice if you add 200g of melted good quality white chocolate for an even more decadent and naughty dessert after the condensed milk has been added. Make sure the chocolate is cool though

If you like a stronger ginger taste (mine was made with children in mind) add some finely chopped stem ginger to the biscuit mixture

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