No Bake Lemon & Ginger Cheesecake

5 from 10 votes

A delicious, easy and creamy no bake lemon &ginger cheesecake. Creamy, lemony cheesecake mix swirled with lemon curd sat on a crunchy ginger nut base

Course Dessert

Cuisine English

Keyword cheesecake, dessert, easy ginger loaf cake, lemon & ginger cheesecake, lemon cheesecake

Prep Time 30

Chill time 1

Total Time 1 30

Servings

Calories 496kcal

Smash up your ginger nuts, either in a food processor or in a plastic bag with a rolling pin
In a bowl add your crushed ginger nuts and melted butter and stir well. Empty into your spring form tin and press down evenly, using the back of a spoon to smooth, and refrigerate
In a stand mixer or by hand whisk your cream cheese until soft. Add your lemon juice and lemon zest and icing sugar and beat until incorporated
Add your double cream and whisk until very very thick
Remove your base from the fridge and add half the cheesecake mix to then tin and smooth. Add a few teaspoons lemon curd and dot over the surface. Using a knife gently swirl
Tip the remaining cheesecake mix on top and smooth the surface until even
Pop in the fridge for 24 hours, to ensure its set
Remove from the fridge and carefully release the spring and remove the tin (I leave my cheesecake on the tin base)
Next whip your remaining double cream until stiff and pipe 12 rosettes, decorate how you like and then serve!

*** Nutritional information is approximate and intended as a guide