Name: Lime and ginger cheesecake recipe
Prep time: 15 min
Total time: 15 min
Yield: Serves: 8
Cuisine: Baking, British
Ingredients: 200g stem ginger cookies, crushed; 50g (2oz) butter, melted; 500g tubs mascarpone cheese; 40g (1 1/2oz) icing sugar, sifted; Finely grated zest and juice of 2 limes

By Jessica Ransom

last updated 25 July 2023

in Recipes

Our no-cook lime and ginger cheesecake requires five ingredients and takes around 15 minutes to prepare.

This is a great dinner party dessert recipe as it can be made completely ahead of time. Using ginger cookies as the base is a clever and easy way to give the cheesecake a subtle ginger flavour and makes a nice alternative to digestives.

Ingredients

200g stem ginger cookies, crushed
50g (2oz) butter, melted
500g tubs mascarpone cheese
40g (1 1/2oz) icing sugar, sifted
Finely grated zest and juice of 2 limes

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Method

Mix together the crushed biscuits and melted butter and press into the base of an 18cm (7in) spring sided or loose-bottomed cake tin.
Place the mascarpone, icing sugar, lime zest and juice in a bowl and beat together until thick. Spread over the biscuit base and smooth using the back of a spoon or palette knife.
Chill for at least 4 hours but ideally overnight. Decorate with more lime zest and thin slices of lime, if liked.

Top tips for making lime and ginger cheesecake

This recipe only has five ingredients but if you’ve got the budget to spend more we have some simple upgrades that will take it to another level of tasty!

How can I decorate my lime and ginger cheesecake?

For an extra boost of ginger flavour consider topping the cheesecake with chunks of candied stem ginger. You could also crumble some additional biscuits over the top of the cheesecake or around the edge for a simple but effective decoration.

Try adding some vanilla bean paste to the mascarpone filling for a luxurious flavour boost. You could also add some finely grated fresh ginger but go careful because it can be a little fiery!

Why is my cheesecake sloppy?

It’s likely you haven’t chilled the cheesecake for long enough. This cheesecake needs a minimum of four hours to set in the fridge but for best results we recommend overnight. It’s also important to use full fat mascarpone. Don’t be tempted to try and use lower fat alternatives. This is an indulgent dessert but you can enjoy it in moderation and as part of a healthy balanced diet.

Can I make mini cheesecakes?

Yes! This recipe works well as smaller individual cheesecakes too. You could spoon into little ramekins or glasses if you don’t have little cake tins or moulds. If you have some tall cookie cutters you may get away with using those as a mould. Simply build the cheesecakes on a tray lined with baking paper and really grease the cutters.

If you like the idea of making individual cheesecakes and don’t have a collection of colourful ramekins stashed in your cupboard, consider investing in this set from Nisbets.

For more zingy cheesecake inspiration you have to try our lemon and ginger cheesecake. If it’s the citrus flavours that you love then our easy lemon drizzle cake is a must bake. However, if you prefer no-cook recipes, our Baileys cheesecake is indulgent and perfect for an adults only dinner party!

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.