Ginger and Lime Cheesecake
A fresh and zingy no-bake Ginger and Lime Cheesecake is a perfect summer’s day treat
Another no-bake cheesecake variation to add to the bunch which is fresh and zingy this Ginger and Lime Cheesecake is a perfect summer’s day treat!
In this recipe I use Nairn’s Stem Ginger oat biscuits for the base. The gluten free biscuit breaks have slightly less carbs than the original Stem ginger oat biscuits, but both varieties are fine to use in this recipe and available in many shops:
Just like with the Lemon Cheesecake, Vanilla Cheesecake and Chocolate Cheesecake, this Ginger and Lime cheesecake can also be made as a larger cheesecake and cut into slices.
This recipe is self paired and does not require any extra pairing (although you could always add some extra cream, yogurt or a scoop of OPPO ice cream on the side!)
Servings: 4 servings
Calories: 499kcal
Ingredients
- 100 grams Nairns Gluten Free Ginger Biscuit Breaks crushed
- 50 grams butter melted
- 150 ml double cream
- 180 grams Full fat cream cheese eg. Philadelphia or stores own brand
- 2 medium limes (juice & zest)
- granulated sweetener to taste (optional)
Instructions
- Add the melted butter to the crushed biscuits and mix well until the biscuit crumbs are fully coated in butter
- Divide the buttered biscuit crumb between 4 - 6 ramekins or glasses and push down lightly to form a biscuit base
- Whip the double cream with a electric whisk until it thickens
- Mix the full fat cream cheese, whipped cream with lime juice and zest (reserving some of the zest for garnishing if you wish) well in a bowl. The more you whisk, the thicker it will become (but be careful not to over whip or it can split)
- OPtional step, depending on how sweet you like your cheesecake: Add granulated sweetener to your liking and taste. Mix thoroughly
- Divide the cheesecake mix into the ramekins/glasses onto the biscuit base. Decorate with slices of lime or more zest and refrigerate for around an hour. The cheesecakes can be eaten straight away, but taste better once refrigerated
Notes
If you cannot get the Nairn's biscuits breaks, or Nairn's stem ginger biscuits or do not like ginger, then you can substitute with normal digestive biscuits instead
Erythritol sweeteners are what I recommend using if you suffer from IBS as this does not cause any gastric upset. The brand I use is NKD Living powdered erythritol.
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used in the cheesecake but you need to use MUCH MUCH LESS than natural sweeteners which are like for like sugar.
For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.
Sweeteners for baking:-
The best 2 sweeteners I have found to use in my GD bakes and recipes are xylitol and erythritol which are both natural sweeteners. The brand of xylitol that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends!
Erythritol sweeteners are what I recommend using if you suffer from IBS as this does not cause any gastric upset. The brand I use is NKD Living powdered erythritol.
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used in the cheesecake but you need to use MUCH MUCH LESS than natural sweeteners which are like for like sugar.
For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.Nutrition
Calories: 499kcal | Carbohydrates: 22g | Protein: 6g | Fat: 44g | of which saturates: 26g | Fibre: 2g | of which sugars: 6g
Tried this recipe?Let us know how it was!
