No Bake Lemon & Ginger Cheesecake

A crumbly, spicy ginger biscuit base topped with creamy lemon cheesecake, swirled with lemon curd and decorated with a sprinkle of lemon zest.

I’ll let you in on a little secret…this is the first big cheesecake I have ever made, and it definitely will not be my last! No bake, no fuss and only 7 ingredients – this recipe can be whipped up in a flash and is the perfect refreshing desert for any occasion.

My top-tips for this recipe:

1. If you have a loose-bottomed / springform baking tin, use it! It will make your life SO much easier when it comes to removing the cheesecake.

2. Bring all your ingredients to room temperature before mixing – this will make sure your cheesecake is lump free and beautifully smooth.

3. Be careful not to over swirl your lemon curd into the cheesecake, less is more as otherwise you may loose the marbled effect.

4. Chill for at least 4 hours or overnight for best results, and keep in the fridge until your ready to serve. Cheesecake should always be served chilled.

For the base you will need…

300g ginger snap biscuits

90g unsalted butter

For the cheesecake you will need…

2 x 180g tubs of Philadelphia cream cheese

150g caster sugar

300ml double cream

2 lemons

Jar of lemon curd

Let’s get baking…

Line the bottom of a 23cm/8inch round lose-bottomed tin with grease proof paper.

Crush the biscuits to fine crumbs (I used a blender to speed this part up) and transfer to a bowl.

Melt the butter in the microwave in 10 second blasts until liquid and pour over the crushed biscuits. Mix through until the crumbs are fully coated.

Tip the mixture into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for at least an 1 hour to set firmly.

Meanwhile make the cheesecake layer, by whisking together the Philadelphia, sugar, cream and juice of the two lemons, until you have a smooth thick mixture (this may take 3-4 minutes). Spoon the mixture on top of the biscuit base and spread out into an ever layer.

Using a teaspoon, dot lemon curd on top of the cheesecake and swirl the mixture together with a knife to create a marble effect.

Finish by grating the zest of a lemon on top. Chill in the fridge for at least 4 hours or overnight before removing from the tin and serving.