The best no bake recipe for mandarin and lime cheesecake with a gingersnap cookie crust. It’s velvety, refreshing with a hint of ginger from the crust which happens to be gluten free. This recipe needs to be in your cheesecake recipe arsenal.
Mandarin Lime Cheesecake
This was a spur of a moment recipe. There I said it ! I didn’t have this planned or sitting in my scheduler. I’m flying off my pants right now and I feel strained when I need to sit and think of what I am going to publish for the next three months. But my goal this year is to have content planned at least a month ahead.
One afternoon post holiday, when I have had enough of all the chocolate, I lusted after a clean refreshing sweetness on my palate. I had these lovely mandarins with leaves on the counter. I buy them because I love citrus and also because they look pretty with their stems and leaves intact. I have eaten enough mandarins on it’s own and a fleeting thought struck me that I have to use it in a dessert too. Something that doesn’t have chocolate. Well, all I could think was a no bake cheesecake and here it is.
Mandarin oranges on it’s own doesn’t give enough punch to a creamier dessert which has cream cheese and whipping cream. That’s where the lime zest and juice plays a major role. It gives a nice citrusy kick to offset the bland flavours of the cream products.
This no bake cheesecake has one whole cup mandarin puree. It takes 5 to 6 mandarins to make one cup of puree. If you want to use up those oranges that has been sitting in the counter for some reason ignored by everyone(not in my house) you should make this recipe.
You can totally use the store-bought mandarins in a can if that’s what you have or prefer to use. Strain the mandarin slices from the canned juice. Pack them in a one cup measuring cup to measure them and puree.
And BTW, if you are staying away from refined sugar post holiday, use a sugar alternative like Swerve powdered sugar. Or indulge moderately.
Gingersnap cookie crust
Let’s talk about the crust,shall we? If you are like me you’d definitely have boxes of cookies lying around from the cookie marathon last month. I had many failed attempts so I had plenty. I used the Gingersnap cookies that comes in this recipe. They are gluten free and full of ginger too.
If you don’t have gingernsap cookies lying around you can make them from scratch using the above recipe. Make it a weekend project with the kids or as a stress buster. Buy it from the store or use a graham cracker crust. Do what works for you!
I find that crushing the cookies in a large zip lock bag with a rolling pin is kind of theraupatic. An electric grinder makes them too fine. I love my crust to be a bit chunky.
Pin this image for later in Pinterest and follow me there!
Have you made any new year resolutions? New year resolution doesn’t work for me. So I’m setting goals and focusing more on self improvement. I’m trying to be more productive everyday. I won’t deny myself the little pleasures in life and reward myself with them from time to time. I’m going to indulge in this decadent cheesecake for finishing this blog post!
Happy new year everyone!
The best no bake recipe for mandarin and lime cheesecake with a gingersnap cookie crust. It's velvety, refreshing with a hint of ginger from the crust which happens to be gluten free. This recipe needs to be in your cheesecake recipe arsenal.
- 2 cups gingersnap/graham cracker crushed
- 5 tbsp melted butter
- 500 g/16 oz cream cheese block
- 1 cup powdered sugar
- 1 cup mandarin puree (slices of 5 to 6 mandarins)
- 1 tbsp lime juice
- 1 lime zested
- 1 cup whipping cream
For the crust, mix the crushed cookies and melted butter until well mixed. Press the mix evenly in the bottom of 8 individual serving glasses or one 8" springform pan. Refrigerate until the cream cheese layer is made.
Using an electric beater beat the cream cheese till it's smooth. Add the powdered sugar and continue to beat till sugar is dissolved and there are no lumps.
Add the mandarin puree and lime juice. Beat for a minute till it's well incorporated.
In a separate bowl, beat the whipping cream until stiff and peaks form. Spoon the whipped cream to the cream cheese mixture. Add lime zest. Use a spoon and gently mix the two.
Spoon the cream cheese filling on top of the cookie crust in individual serving glasses or the springform pan. Refrigerate for 3 or more hours.
If you're using a springform pan, loosen the edges of the pan with a knife before removing the cheesecake.
Serve with sliced mandarins.