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.
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