No Bake Mandarin Lime Cheesecake with Gingersnap Crust
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.
Ingredients
Crust
- 2 cups gingersnap/graham cracker crushed
- 5 tbsp melted butter
Cream cheese layer
- 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
Instructions
- 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.
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