Lime Gingernut Cheesecake

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A tangy, light and airy, lime cheesecake made from a Gingernut biscuit and butter base, a creamy lime filling, topped with cream and fresh lime.

A key lime pie with a slice missing, topped with whipped cream, lime slices, and lime zest, sits on a beige plate next to a gold cake server and an orange napkin.

This light and airy Lime Gingernut Cheesecake is the perfect balance of tangy and creamy. With a crunchy gingernut biscuit base, silky smooth lime filling and whipped cream on top, it's an easy dessert that feels extra special with very little effort. The ginger and lime compliment each other so well. This dessert is best made the day before serving to allow it to firm up nicely. We have so many epic cheesecakes on the website, so if you like the look of this you might also enjoy our Biscoff Cheesecake or our Lemon Blueberry Basque Cheesecake.

Ingredient notes:

A selection of ingredients on a table: eggs, gingernut biscuits, sweetened condensed milk, Greek yogurt, butter, fresh cream, vanilla essence, cream cheese, and a bowl of limes.

Lime: This is certainly an important ingredient! If you can get your hands on key limes, you can absolutely use those instead. But I wouldn't go so far to say you could use lemons. Technically they will work, the cheesecake just won't have as much flavour.
Gingernuts: I highly recommend the combination of ginger and lime together. You could also use malt biscuits or plain vanilla biscuits if you need to.
Sweetened condensed milk: This one is important. Not only does the sweetened condensed milk provide the only sweetness to the recipe, it also acts as a stabiliser for the filling giving it structural integrity.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 180°C and line a 22cm springform cake tin with baking paper. Place the gingernut biscuits in a food processor and blitz to a fine crumb. Then add the melted butter and blitz again to combine.

A round metal springform cake pan lined with parchment paper on the bottom, placed on a stainless steel surface.

Crushed graham crackers processed into fine crumbs inside a food processor.

Tip the mixture into the lined cake tin. Use the back of a spoon to spread the mixture out to the edges, and gently press down to an even, firm layer. Place in the oven and cook for 10 minutes, then remove to cool slightly.

A hand uses a spoon to press down a crumb crust in a round metal baking pan on a countertop.

Butter and condensed milk in a stainless steel mixing bowl, ready to be mixed for a Lime Gingernut Cheesecake.

While the base is cooking, prepare the filling. To the bowl of a stand mixer, add the cream cheese, sweetened condensed milk, Greek yoghurt, vanilla essence and lime zest. Mix to combine until there are no lumps, approximately 5 minutes. With the mixer still running, slowly pour in the lime juice and mix for a further 30 seconds.

A metal bowl containing cream, lime zest, vanilla extract, and sweetened condensed milk, prepared for mixing the Lime Gingernut Cheesecake filling.

A close-up of a mixing bowl with creamy batter and an egg yolk added, with a mixer attachment visible at the top.

Once smooth, add the egg yolks and mix until just combined, approximately 30 seconds. Reduce the oven to 170°C.

Thick cheesecake batter being poured into a springform pan with a graham cracker crust on a wooden surface.

A round baking pan filled with an uncooked, smooth, white batter on a wooden surface.

Pour the filling onto the cooked base, then return to the oven for 20 minutes. There will still be a slight jiggle to the centre. Allow the cheesecake/pie to cool then place in the fridge for at least 4 hours, or overnight to set.

A baked cheesecake in a round metal pan, with a slightly uneven surface and a small crack near the edge.

A plain cheesecake on a white plate topped with a large dollop of whipped cream, photographed from above.

Whip the cream and spread over the top of the cooled cheesecake. Decorate with pieces of sliced lime and zest if you like.

A round cake topped with whipped cream, lime slices arranged in a circle, and lime zest, displayed on a white cake stand.

Recipe FAQs:

Can other biscuits be used?

Yes, any plain biscuits will work.

Can this be made gluten free?

Yes! I've made this several times with gluten free gingernuts and it works really well!

Can this cheesecake be frozen?

Absolutely. Simply cook the cheesecake, allow to cool, then chill in the fridge for 4 hours as per the original recipe. Wrap well with clingfilm then place in the freezer for up to three months. Allow to defrost completely in the fridge before adding the cream and optional lime to the top.

A slice of key lime pie with whipped topping and a lime slice garnish on a square plate, set on an orange napkin.

Storage:

Store the cheesecake covered in the fridge for up to 4 days.

This cheesecake freezes really well. Chill completely overnight first, then wrap the whole baked cheesecake (minus the cream) with cling film. Freeze for up to three months. To defrost, thaw in the fridge overnight, then add the whipped cream and lime.

Top tips:

To make this gluten free, simply swap the regular gingernuts for gluten free gingernuts.
To ensure your filling doesn't become grainy during the bake, make sure your cream cheese is room temperature and not cold from the fridge. Also make sure your lime juice is added after the cream cheese has been beaten together with the condensed milk, yoghurt and zest. If it is added too soon it can curdle the mixture.

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Lime Gingernut Cheesecake

Yield: Serves 12

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 4 hours

Total Time: 5 hours

A tangy and creamy lime cheesecake made from a Gingernut biscuit and butter base, a creamy lime filling, topped with cream and fresh lime.

Ingredients

Base

250g packet gingernut biscuits
85g butter, melted

Filling

395g can sweetened condensed milk
125g cream cheese
½ cup Greek yoghurt
1 tsp vanilla essence
1 tbsp lime zest
⅓ cup lime juice (4 small limes)
2 egg yolks

Topping

300ml cream
1 lime for decorating, optional

Instructions

Preheat the oven to 180°C and line a 22cm springform cake tin with baking paper.
Place the gingernut biscuits in a food processor and blitz to a fine crumb. Then add the melted butter and blitz again to combine.
Tip the mixture into the lined cake tin. Use the back of a spoon to spread the mixture out to the edges, and gently press down to an even, firm layer.
Place in the oven and cook for 10 minutes, then remove to cool slightly.
While the base is cooking, prepare the filling. To the bowl of a stand mixer, add the cream cheese, sweetened condensed milk, Greek yoghurt, vanilla essence and lime zest. Mix to combine until there are no lumps, approximately 5 minutes. With the mixer still running, slowly pour in the lime juice and mix for a further 30 seconds.
Once smooth, add the egg yolks and mix until just combined, approximately 30 seconds. Reduce the oven to 170°C.
Pour the filling onto the cooked base, then return to the oven for 20 minutes. There will still be a slight jiggle to the centre.
Allow the cheesecake/pie to cool then place in the fridge for at least 4 hours, or overnight to set.
Whip the cream and spread over the top of the cooled cheesecake. Decorate with pieces of sliced lime and zest if you like.

Notes

To make this gluten free, simply swap the regular Gingernuts for gluten free Gingernuts or your favourite plain gluten free biscuit.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 17gSaturated Fat: 9gUnsaturated Fat: 8gCholesterol: 72mgSodium: 252mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 6g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya