No Bake Lemon & Ginger Cheesecake

A delicious, easy and creamy No Bake Lemon and Ginger Cheesecake. Creamy lemony cheesecake mix swirled with lemon curd sat on a crunchy ginger nut base – so good!! I promise

Oh my word, I’ve been thinking about writing this recipe for almost 2 years! And now I’ve done it and it’s as amazing, if not more so than I thought….. It’s delicious and fresh, not too sweet but sweet enough – so good!

I’ve decorated mine very easily with shop bought stuff but you can decorate anyway you like, I think int looks so stunning, almost as stunning as it tastes

Both adults and kids love it, I’ve evidence!!!

It may seem a little child like with the gingerbread men on top but trust me it’s quite a grown up flavour and not too sweet. And if you like ginger I think you’d love my Yorkshire Parkin

You could leave off the gingerbread men and decorate with lemon slices maybe or however you fancy !

First things first:

So what’s the difference between a baked and a no-bake cheesecake?

Well both are delicious, but they are totally different. The texture is the main point of differance

What makes the different is that there are no eggs in a no-bake cheesecake and a no-bake cheesecake “sets” by chilling in the fridge.

A baked Cheesecake on the other hand contains eggs in the recipe. The Cheesecake is then baked in a water bath, then it chills in the fridge.

The most perfect thing about this is not only is it stunning to look at, delicious to eat, BUT you can make it the day before and actually 48 hours before if you like.

No gelatine required for this No Bake Lemon & Ginger Cheesecake

I believe that one of the best things with this recipe is there is no need at all to use gelatine (which also helps the vegetarians too)

You can of course include gelatine but the set would be much former and really who can be bothered with all that dissolving stuff and wondering if you cheesecake will be like rubber

Just make sure you whip the cream cheese mix until it’s very thick and leave it in the fridge over night and then you will have the perfect set cheesecake

This thick!!

How to make this No Bake Lemon & Ginger Cheesecake Recipe

*Full recipe card at the bottom of post

Firstly you don’t even need to turn the oven on! Woo hoo

Step 1 – Your ginger cheesecake base

Food process or crush in a plastic bag your ginger nuts, add your melted butter and stir well

Press your ginger crumb into the base of a spring form tin. Use the back of a spoon to smooth

Pop in the fridge

Step 2 – Your lemon Cheesecake filling

Whip your FULL FAT cream cheese with your icing sugar, lemon juice and zest, until light and soft

Next add your double cream and whisk until really thick!! And I mean really thick! like below

Making sure your filling is very thick will mean it sets perfectly, remember there is NO GELATINE in this recipe

Step 3 – filling your lemon & ginger cheesecake

First spoon half your cheesecake mix over the base

Then add dollops of lemon curd over the surface and use a knife to swirl lightly

Next add the remaining cheesecake mix on top and smooth

Refrigerate for 24 hours or max 48 hours until set

Lemon & Ginger Cheesecake in tin before decorating

Step 4 – decoration for your Lemon & Ginger Cheesecake

Firstly remove your cheesecake from the fridge and open the spring to release the side tin

(I leave my cheesecake on the tin base)

Pipe rosettes (I do 12) so you can portion correctly and decorate away!

Ways to decorate your Lemon & Ginger Cheesecake

I bought the below two products to decorate my Lemon & Ginger Cheesecake .

However you can add what you like really, or even leave it plain

Alternative decoration for your lemon & Ginger Cheesecake

If you can’t find gingerbread men or simply looking for an alternative decoration – why not ry this

Top Tips for your Lemon & Ginger Cheesecake

Use Full fat cream cheese – do not use half fat or light as it WILL NOT SET
Make minimum 24 hours before you want to eat and up to 48 hours – this will ensure it sets in the fridge
You don’t have to decorate with Gingerbread men. You could try some blueberries, some springs of mint, candied lemon slices, whatever you fancy really
Use a 9 inch / 23cm spring form tin (it gives the perfect height and balance of base to cheesecake)

When should I make my Lemon & Ginger Cheesecake?

I think it’s best made 24 hours in advance or even 48 hours – which is great for planning

I make mine the day before I want to serve it and decorate on the day

It needs to set overnight in the fridge anyway – so why not get it made and out the way – stress free!

Can I freeze my Lemon & Ginger Cheesecake?

This lemon Cheesecake can be frozen (without decoration) for a couple of months – no problem

Leftover Lemon Cheesecake

What is this?

No seriously, if you have any leftovers, as long as you keep it in the fridge, it will be good for 2 days or so

Other lovely Cheesecakes

Lemon Cakes too!

And a few lemon cakes and puds too

And please if you have a go at this delicious lemon & ginger cheesecake please share your pics and rate the recipe – I’d love that

Thank you

Much Love Clare x

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Big Love Clare