This creamy citrus base is one I’ve relied on for years, both in professional kitchens and at home. When you make as many bars as I have, you start to recognize the recipes that are truly dependable, the ones that bake evenly, set beautifully, and turn out smooth and creamy every time. This is the one I’ve come back to throughout my career because it consistently delivers that classic texture without being fussy!
For this version, I kept that trusted foundation and built the flavors around it, my lemon bars are also based on this recipe. Lime juice adds a bright, tangy balance to the richness of the filling, and the ginger crust brings a little warmth and crunch underneath. It's the perfect summer dessert!!
If you love cheesecake, check out my mascarpone cheesecake, caramel cheesecake and strawberry cheesecake!
Why You'll Love This Lime and Ginger Cheesecake Recipe
- Perfect Flavor Combo: The tangy lime filling and spiced ginger crust are a match made in dessert heaven.
- Easy to Make: No water bath or complicated techniques required.
- Make Ahead Friendly: This should be made a day in advance, making it ideal for gatherings.
- Crowd Pleaser: Everyone loves cheesecake, and this version adds a unique twist that will have people asking for the recipe.
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt—it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over-salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot-on every time
Easy Lime and Ginger Cheesecake Ingredients
- Cream Cheese: Use full fat brick style cream cheese for the best texture and flavor. I use it in my strawberry cake pops too!
- Graham Crackers: I updated this recipe to use graham crackers or digestive biscuits if in the UK instead of gingersnaps because gingersnap brands can vary so much, especially with how much butter or fat is already in them. Because of that, the crust can sometimes turn out way too buttery or greasy. To keep the crust more consistent, I added ground ginger to a classic graham cracker crust, so you still get that warm ginger flavor, but with more reliable results every time.
- Lime Juice: I wouldn't try to juice limes for this recipe, you'll be there all day!! I use bottled lime juice, make sure to use a high quality 100% lime juice, I like NELLIE & JOE's Key West Lime Juice
- Ginger: Use your favorite brand of ground ginger for the crust; it's what brings the warm, spiced flavor. If you love ginger, my gingerbread cheesecake is amazing!
- Sweetened Condensed Milk: This is a must for sweetness and that creamy texture, regular sugar will not work.
- Whipped Cream: A light and airy topping that complements the rich filling. Keep on eye on it as it whips, it can go from stiff peaks to curdled very fast!
See recipe card below for quantities.
How to make Lime and Ginger Cheesecake Bars
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 9 minutes. Remove from the oven and set aside.
- In a large bowl, combine sweetened condensed milk and cream cheese. Use an electric mixer to blend until smooth and creamy.
- Add the egg yolks, mix until combined, add the lime juice mix until combined and homogeneous.
- Pour the filling into the pre-baked graham cracker crust. Spread the filling evenly with a spatula. Bake for 15-16 minutes or until the filling is set around the edges (slightly puffed) and a little wobbly in the center. It will look underdone but will continue baking on the counter. Do not over bake or else it will curdle.
- Once the cheesecake is chilled whip the heavy cream, powdered sugar, and vanilla together until stiff peaks form.
- For serving, you can either spread the whipped cream evenly over the cheesecake or add a dollop or a piped swirl to each bar individually. The individual serving is ideal if you’re not serving the entire cheesecake at once, as it helps prevent the whipped cream from leaking.
Hint: The internal temperature should be 145°F if you have a thermometer and don't want to second guess if they're done!
Ginger and Lime Cheesecake Pro Tips
- Beat the Sweetened Condensed Milk and Cream Cheese First: Start by beating the sweetened condensed milk and full fat cream cheese together until the mixture is smooth and creamy. This ensures there are no lumps and creates a smooth base before adding the other ingredients like lime juice and egg yolks.
- Use Room Temperature Cream Cheese: This ensures a smooth, lump free filling. You can pop the cream cheese in the microwave for 6 seconds at a time if you don't have to take it out early.
- Don't Over bake: Keep a close eye on the bars while they bake. Over baking can cause the filling to become curdled and lose its creamy texture. The bars are done when the edges are set, but the center still has a slight jiggle. They will continue to set as they cool.
Lime and Ginger Cheesecake Variations
- Coconut: Add a handful of shredded coconut to the filling or sprinkle toasted coconut on top.
- Crust: Use your favorite gingersnap or gingernut recipe, just pre-bake the crust before adding the filling.
- Berries: Top the cheesecake with fresh berries or a berry compote for a pop of color and added sweetness.
- Chocolate Drizzle: Drizzle melted white chocolate over the top for a decadent touch. My white chocolate mousse cake is divine!
How to store Lime and Ginger Cheesecake
Refrigerator: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Make sure it’s fully chilled before covering to prevent condensation.
Freezer: Place the ginger and lime cheesecake in a freezer-safe container. If possible, freeze without the whipped cream topping. Freeze for up to 2 months. Thaw in the fridge before serving.
FAQ
I prefer lemon, can I use that instead?
Yes, you can! Lemon ginger is an amazing combo as well. Lemon lime cheesecake is also great. Check out my lemon bar recipe!
Can I make this cheesecake vegan?
Since this has egg yolks there are no substitutions that would produce the same texture.
How many days can I make this cheesecake in advance?
2 days in advance is best, the crust will stay crisp.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Lime and Ginger Cheesecake Bars
This lime and ginger cheesecake is the perfect blend of creamy and tangy! A velvety lime forward cheesecake sits atop a ginger spiced crust, topped with whipped cream for the ultimate tangy dessert!
Equipment
- 8X8 metal baking pan metal is best
- Parchment Paper
- Stand or handheld mixer
- Measuring Spoons
- Measuring cups or kitchen scale
Ingredients
Ginger Crust (see notes about the crust if wanting gingersnap crust)
- 1 and ½ cups (145 grams) graham cracker crumbs crush up whole graham crackers or digestive biscuits if in the UK
- 3 tablespoons granulated sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 7 tablespoons (100 grams) salted butter melted, add a pinch of salt if you do not have salted butter
Lime Cheesecake
- 14 oz (397 grams) sweetened condesed milk
- 4 oz (115 grams) cream cheese room temperature, soft to touch, brick style
- 3 egg yolks room temperature
- ½ cup plus 2 tablespoons lime juice, I like using Nellie and Joe's key lime juice 100% lime juice
Whipped Cream Topping
- ¾ cup (165 grams) heavy cream
- 3 tablespoons (25 grams) powdered sugar
- 1 teaspoon vanilla extract
Instructions
Crust
- Preheat your oven to 350°F. Line an 8x8 inch metal baking pan with parchment paper, ensuring the paper extends up and over the sides for easy removal.
- Crush whole graham crackers until you have 1 ½ cups of crumbs. You can use a food processor, a blender, or place the crackers in a ziplock bag and crush them with a rolling pin.
- In a medium bowl, combine the graham cracker crumbs, sugar, ginger, and cinnamon. If your butter is unsalted, add ¼ teaspoon of salt to the mixture.
- Pour the butter over the crumb mixture. Mix everything together until the crumbs are evenly coated and resemble wet sand.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 9 minutes. Remove from the oven and set aside.
Cheesecake
- In a large bowl, combine sweetened condensed milk and cream cheese. Use an electric mixer to blend until smooth and creamy.
- Add the egg yolks, mix until combined, add the lime juice mix until combined and homogeneous.
- Pour the filling into the pre-baked graham cracker crust. Spread the filling evenly with a spatula.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 15-16 minutes or until the filling is set around the edges (slightly puffed) and a little wobbly in the center. It will look underdone but will continue baking on the counter. Do not over bake or else it will curdle.
- After they have cooled down, take out and place on a rack and place in the refrigerator until thoroughly cold, about 4 hours. Enjoy when cold.
Whipped Cream Topping
- Once the cheesecake is chilled whip the heavy cream, powdered sugar, and vanilla together until stiff peaks form. For serving, you can either spread the whipped cream evenly over the cheesecake or add a dollop or a piped swirl to each bar individually. The individual serving is ideal if you’re not serving the entire cheesecake at once, as it helps prevent the whipped cream from leaking.
Notes
*I updated this recipe to use graham crackers or digestive biscuits if in the UK instead of gingersnaps because gingersnap brands can vary so much, especially with how much butter or fat is already in them. Because of that, the crust can sometimes turn out way too buttery or greasy.
To keep the crust more consistent, I added ground ginger to a classic graham cracker crust, so you still get that warm ginger flavor, but with more reliable results every time.
That said, if you have a gingersnap or gingernut crust recipe you already love, feel free to use it with my filling recipe! Make sure to pre-bake the crust.
Storage:
Refrigerator: Store the lime cheesecake in an airtight container in the refrigerator for up to 5 days. Make sure it’s fully chilled before covering to prevent condensation.
Freezer: Place the ginger and lime cheesecake in a freezer safe container. If possible, freeze without the whipped cream topping. Freeze for up to 2 months. Thaw in the fridge before serving.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
Margret says
The lime really came through, loved the ginger crust with the lime. I will be making these again!