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
If you cannot get the Nairn's ginger biscuits or do not like ginger, then you can substitute with digestive biscuits instead
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.
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