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mandarin lime cheesecake in a pot

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.
5 from 18 votes
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Course: Dessert
Cuisine: American
Keyword: cheesecake, citrus, mandarin
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Author: Farwin



  • 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


  • 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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