This lime and ginger cheesecake is the perfect blend of creamy and tangy! A velvety baked lime cheesecake sits atop a crunchy gingersnap crust, topped with whipped cream for the ultimate dessert!
Not only does this cheesecake taste divine, but it’s also a breeze to make. The gingersnap crust is as simple as it gets, while the cheesecake filling comes together with just a handful of ingredients, no water bath required! Bake it to creamy perfection and let it chill before topping it with fluffy whipped cream.
If you love cheesecake, check out my caramel cheesecake and strawberry cheesecake!
Why You'll Love This Recipe
- Perfect Flavor Combo: The tangy lime filling and spiced gingersnap crust are a match made in dessert heaven.
- Easy to Make: No water bath or complicated techniques required.
- Make-Ahead Friendly: This cheesecake 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
Ingredients
What you'll need for lime and ginger cheesecake!
- Cream Cheese: Use full-fat brick-style cream cheese for the best texture and flavor. I use it in my strawberry cake pops too!
- Fresh Limes: Regular limes work perfectly for this recipe; no need to hunt down key limes. Just zest the green, try not to get the white pith.
- Gingersnaps: Use your favorite brand of gingersnap cookies for the crust; they’re what bring the warm, spiced flavor. If you love ginger, my gingerbread cheesecake is amazing!
- Eggs: These help set the cheesecake and give it its creamy structure. Using room temperature is best, you can submerge eggs in a bowl filled with warm water to speed up the process.
- 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.
Instructions
Let's make this lime cheesecake recipe!
- Use a blender or food processor to crush gingersnap cookies into fine crumbs. Alternatively, place the cookies in a resealable bag and crush them with a rolling pin until super fine. In a bowl, combine the cookie crumbs with sugar, ground ginger, ground cinnamon, and melted butter (add a pinch of salt if using unsalted butter). Mix until fully combined.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 9 minutes. Remove from the oven and set aside. Reduce the oven temperature to 325°F.
- In a medium bowl, use a hand or stand mixer to beat sugar with lime zest until fragrant and well combined. You can also rub together with your hands.
- Add the room-temperature cream cheese. Beat until smooth and fully incorporated. Add lime juice and vanilla extract. Mix well.
- Add eggs, one at a time, mixing just until combined after each addition. Do not over mix. Scrape down the sides of the bowl as needed.
- Pour the cheesecake filling over the pre-baked crust and spread it out evenly. Bake at 325°F for 20–23 minutes, or until the sides are slightly puffed and the center has a slight wobble. The internal temperature should reach 145°F.
- 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: Gingersnap cookies are also called gingernut biscuits if you are not living in the U.S.
Pro Tips
- Adjust the Oven Temperature: After baking the crust, lower the oven to 325°F to prevent the eggs in the cheesecake from curdling and ensure an even slow bake.
- Don’t Over mix the Eggs: Over mixing can incorporate too much air, leading to cracks in your cheesecake.
- 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 Skimp on Lime Zest: It’s key to getting that bright, bold lime flavor. Rub it together with the granulated sugar to release the oils.
Variations
Twists on lime and ginger cheesecake!
- Coconut: Add a handful of shredded coconut to the filling or sprinkle toasted coconut on top.
- Berries: Top the lime and ginger 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!
Storage
Room Temperature: The lime and ginger cheesecake needs to be refrigerated.
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.
Can I make this cheesecake vegan?
Since this is a baked cheesecake with eggs 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 cheesecake sits atop a crunchy gingersnap crust, topped with whipped cream for the ultimate tangy dessert!
Equipment
- 8X8 metal baking pan metal is best
- Parchment Paper
- Microplane zester
- Stand or handheld mixer
- Measuring Spoons
- Measuring cups or kitchen scale
Ingredients
Gingersnap Crust
- 1 and ½ cups gingersnap cookies
- 2 tablespoons (25 grams) granulated sugar
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 3 and ½ tablespoons (51 grams) salted butter melted, add a pinch of salt if you do not have salted butter
Lime Cheesecake
- 16 oz (460 grams) full fat cream cheese room temperature, brick style
- ½ cup plus 2 tablespoons (130 grams) granulated sugar
- 1 tablespoon plus 1 teaspoon lime zest I used 4 limes
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
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.
- Use a blender or food processor to crush gingersnap cookies into fine crumbs. Alternatively, place the cookies in a resealable bag and crush them with a rolling pin until super fine.
- In a bowl, combine the cookie crumbs with sugar, ground ginger, ground cinnamon, and melted butter (add a pinch of salt if using unsalted butter). Mix until fully combined.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 9 minutes. Remove from the oven and set aside. Reduce the oven temperature to 325°F.
Cheesecake
- In a medium bowl, use a hand or stand mixer to beat sugar with lime zest until fragrant and well combined. You can also rub together with your hands.
- Add the room-temperature cream cheese. Beat until smooth and fully incorporated.
- Add lime juice and vanilla extract. Mix well.
- Add eggs, one at a time, mixing just until combined after each addition. Do not over mix. Scrape down the sides of the bowl as needed.
- Pour the cheesecake filling over the pre-baked crust and spread it out evenly. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake at 325°F for 20–23 minutes, or until the sides are slightly puffed and the center has a slight wobble. The internal temperature should reach 145°F
- Remove the pan from the oven and allow the cheesecake to cool at room temperature. The residual heat will finish baking the center.
- Once cool, transfer the cheesecake onto a wire rack and to the refrigerator, chill for 6 hours or over night before slicing and serving.
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
*Make sure to lower the oven temperature to 325°F for baking the cheesecake.
*Gingersnap cookies are the same as Gingernut biscuits
Storage:
Room Temperature: The lime and ginger cheesecake needs to be refrigerated.
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.
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