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No bake lemon cheesecake with a ginger biscuit base

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  • 180g ginger biscuits
  • 60g unsalted butter, melted
  • 380g full fat cream cheese (such as philadelphia)
  • 1 x 400g can condensed milk
  • 4 small lemons, juiced
  • 125ml double cream
  • Optional: lemon zest for decoration
  • Serving
    Serves 8
  • Skill Level


I am not the greatest fan of ginger, but I was highly recommended to try the combination of a lemon cheesecake with a ginger base...so that is exactly what I did. I have to say, I was pleasantly surprised, because I am not a great fan of ginger biscuits - but this combination was indeed very yummy!
  1. Crush your ginger biscuits, either by placing them in a zip lock bag and bashing them, or any other means you have to crush your biscuits
  2. Add the melted butter to the crushed biscuits in a bowl, and mix well
  3. Line a spring form cake tin with baking paper with the excess paper hanging out of the base of the cake (so put the paper on the base, then close your cake tin) - this is so when it comes to removing your cheesecake, it will be easy to pull it out using the excess paper
  4. Press down the mixture to the base of the tin, and using the bottom of a glass cup, press down hard to ensure the base is uniform and well compressed. Place it in the fridge
  5. In bowl, whisk together the cream cheese and condensed milk using an electric whisk - until well combined
  6. Add the lemons and whisk again
  7. In a separate bowl, manually whisk the double cream until it becomes a cream consistency (don't over whisk it), then add it to your cream cheese mixture and mix together
  8. Place into the cake tin over the biscuit base, and smoothen out the top. Cover it with foil and leave in the fridge overnight or until set (at least six hours)
  9. Loosen the edges of the cake with a knife, then remove from the cake tin and take away the baking paper, decorate with lemon zest if you wish, then serve :)

If you love lemon-y things, you will really enjoy this cheesecake, especially with the taste of ginger that comes through with every mouthful. Enjoy :)


June Smith 30th May 2022, 02:45pm
Whatsizetin for this cheesecake please
Nosaiba :) @nosaibasfood 13th June 2022, 11:00pm
22cm tin :)
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