Luscious Lime and Ginger Cheesecake…

“Because you don’t live near a bakery

doesn’t mean you have to go without cheesecake.”

~ Hedy Lamarr

This lime and ginger cheesecake is super-light and no-bake.


This recipe makes 2 individual tarts.

Lime, stem ginger and a touch of dark chocolate…yumย ๐Ÿ˜‹


My Ginger Nut Biscuits make for a perfect base.


  • 100g ginger nut biscuits, crushed
  • 50g ย butter, melted
  • 250g mascarpone
  • 2 tbs stem ginger and syrup from the jar
  • 1 tbs icing sugar
  • 1 lime, juice & zest
  • Dark chocolate curls


Brush with melted butter and line with parchment.

Crush the biscuits, add the melted butter and mix.


Smooth the biscuit base and chill.


  1. Brush the bottom of a small tart tin with some of the melted butter and place a round of greaseproof paper in the base.
  2. Crush the biscuits using a rolling pin, add the melted butter and stir until well combined.
  3. Tip the biscuit mix into the tart tin, using the back of a spoon, gently push the crumbs from the centre, or use a straight edged glass to smooth out the biscuit base. Chill in the freezer, while the filling is prepared.
  4. In a large bowl, mix the stem ginger and syrup through the mascarpone.
  5. Fold in the grated lime zest and juice to taste.
  6. Spoon the mixture into the tin on top of the chilled biscuit mixture, scatter on some dark chocolate curls and add a final sprinkle of lime zest.
  7. Chill in the fridge for at least 2 hours.

Mix the stem ginger, fold in the zest and juice,

then spoon on the chilled biscuit base.


Use a knife to make chocolate curls,ย 

then grate for finer shavings.

Decorate with chocolate and lime.

Chill, remove from the tin and serve.


Okay….just two smallย pieces to start with…


Frances ๐Ÿ˜‹

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