No Bake Lime, Ginger and White Chocolate Cheese Cake

An individually set, heavenly and elegant looking Lime, Ginger and White Chocolate cheesecake, topped with a ginger whipped cream, perfect for any outdoor or indoor entertaining !!

The mere thought of delicious, creamy and divine cheesecake makes me and my family go weak at the knees. Whatever word you use to describe it, good cheesecake is one dessert that brings a decadent finish to a meal, and this time to cap off a wonderful meal we made Lime, Ginger and White Chocolate cheesecake. It came out fabulous, so smooth, rich and creamy, not too sweet but just right and the subtle flavours of the crumbly ginger crust was to die for.

Unique flavours from the lime, ginger and white chocolate gelled together so nicely and complemented each other really well. It just melts in your mouth and leaves you longing for just one bite more. It is so easy to put together, once you have gathered all the ingredients.

MORE NO BAKE CHEESECAKE RECIPES

1. No Bake Mango Ginger Cheesecake

2. No Bake Blurberry Cheesecake

3. No Bake Passionfruit Cheesecake

4. No Bake Strawberry Cheesecake

No bake lime ginger and white chocolate cheesecake

Desserts

International

Yield: 8-10 servings

Author: Hayley Dhanecha

NO BAKE LIME GINGER AND WHITE CHOCOLATE CHEESECAKE

An individually set, heavenly and elegant looking Lime, Ginger and White Chocolate cheesecake, topped with a ginger whipped cream, perfect for any outdoor or indoor entertaining!

prep time: 10 Mcook time: 4 hourtotal time: 4 H & 10 M

ingredients:

• 5 digestive biscuits
• 5 ginger nut cookies
• 3 tbsp margarine melted 
• 200 g full-fat cream cheese at room temperature 
• 2 tbsp. lime juice
• 40 g icing sugar
• 50 g white chocolate melted
• 75 ml double cream chilled
• Few drops vanilla extract
• 75 ml double cream at room temperature
• 1 tbsp. powdered sugar
• 1 tbsp. ginger syrup
• A handful of fresh mint leaves and raspberries to serve
• To garnish dark chocolate

instructions:

How to cook NO BAKE LIME GINGER AND WHITE CHOCOLATE CHEESECAKE

1. Place biscuits in a grinder and grind till you have coarse.
2. Mix with melted margarine and combine.
3. Press couple of spoon of biscuit mixture into the base of any serving glass.
4. I used Martini glass.
5. Chill in the fridge while making the filling,  although I did not.
6. Place lime juice, cream cheese and icing sugar in a mixing bowl and mix everything.
7. Pour melted white chocolate and mix quickly to avoid any lumps.
8. Now add chilled double cream and vanilla extract and beat everything together till you get a nice thick creamy mixture.
9. Spoon the cheese filling mixture on top of the set biscuit mixture and level it with the teaspoon.
10. Cover the glass with the cling film and leave it in the fridge for a couple of hours or until set.
11. Now make ginger whipped cream using Creazy.
12. Pour double cream, powdered sugar and ginger syrup in Creazy jar.
13. Close the lid tightly and shake for 30 seconds.
14. Voila ..you have luxurious looking whipped cream ready.
15. Scoop the ginger cream in a piping bag, use whatever piping nozzle you fancy and pipe the cream on top of the cheesecake.
16. Pop the glass back into the fridge for 15-20 minutes, so cream sets nicely.
17. Once ready to serve place fresh mint leaves and raspberries on to each cheesecake, garnish with the dark chocolate if you like.
18. Serve and enjoy!

NOTES:

I did use Creazy jar to whip the cream and this procedure required double cream at room temperature. You can use chilled double cream for an alternative method.

Calories
389.37

Fat (grams)
26.66

Sat. Fat (grams)
13.69

Carbs (grams)
35.20

Fiber (grams)
1.20

Net carbs
34.00

Sugar (grams)
23.60

Protein (grams)
3.92

Sodium (milligrams)
161.19

Cholesterol (grams)
49.29

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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