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Lemon Lime Cheesecake (GF)

This lemon lime cheesecake is sure to be a new go-to dessert in your household! Tangy yet slightly sweet cream cheese topping, with a scrumptious gingernut biscuit base. With the ease of my no-bake recipe, you just have to mix the few components together and pop it in the fridge.

This is a variation of a cheesecake recipe that my family has been making for years. I believe the first time it was made was when my grandma found it in a newspaper and cut it out. From there it has evolved, and this is my version.

Key Ingredients

Lemons: one of the two citruses that make the key flavour of the cream cheese topping. They bring the sharp zesty taste that gives it that zing.
Limes: the other citrus that is also zesty and a key flavour. You might think they are the same, so what’s the point in adding both? While, yes, they are similar, they have a softer and sweeter undertone than lemons. This helps balance the lemons, therefore meaning the cream cheese topping isn’t overly sour.
Cream Cheese: is what makes it a cheesecake. With it being creamy, it is a great support for the lemon and lime flavour. Cream cheese provides the richness and texture that is what makes this cheesecake so good. Be sure to let it warm to room temperature before making the cheesecake, otherwise it will not mix smoothly with the other ingredients.
Butter: this is the binding agent for the base. It is one of the two ingredients that make this the easiest cheesecake base. By combining melted butter with the biscuit it ensures the cheesecake has a sturdy base. Butter also helps balance out the strength of the gingernuts, so it is not overpowering.
Vanilla Extract: adds a slight depth to the cheesecake. It is not a key flavour, but is a nice subtle addition to the lemon lime cheesecake.
Gingernut Biscuits: the star of the base. The spiciness (not like chilli spice) of the biscuit adds a unique twist to this cheesecake. The thought over gingernuts with lemon and lime might not sound appealing, but trust me they are a match made in heaven. They compliment the creamy tangy topping very well.

How to make the lemon lime cheesecake

This recipe is broken into three stages:

The topping
The base
The assembling

Gingernut base.

Line a cake tin with baking paper.
Add the gingernut biscuits to a blender or food processor. Blitz until crumbled. If you do not have either of these, you can double bag the biscuits, and use a solid object to crush them.
Pour the biscuit crumbs into a medium size bowl. Save a small portion in a separate bowl for a final touch later.
Melt the butter, then add to the biscuits. Stir to create a thick wet texture.
Tip or spoon the base mixture into the cake tin. Use a spoon or spatula to press the base flat in the tin. Try to make sure it is an even thickness throughout the tin. It is important to press it all down as much as possible to ensure a sturdy base.
Pop the cake tin in the fridge whilst you make the cheesecake topping.

Make the lemon lime cheesecake topping.

In a large bowl, add the softened cream cheese.
Juice the lemons and lime, then pour the juice into the cream cheese. Be sure to discard any seeds.
Add the sweeteners, the vanilla extract and sugar.
Using a mixer or hand beater, mix the ingredients together until it is a smooth consistency. If it has some lumps that’s ok, I personally don’t mind a few lumps.

Assemble the cheesecake.

Take the base out of the fridge once the cream cheese topping has been made.
Spoon the lemon lime cheesecake mix on top of the base. Spread it evenly.
Put the cheesecake in the fridge for at least 2-3 hours, or until it has set.
Before serving, take the small portion of gingernut crumbs set aside, and sprinkle it around the outskirts of the topping. Then it’s ready to eat!

Why you should make this lemon lime cheesecake

Simple: whilst it may seem like a lot of steps, this is hands down the easiest cheesecake to make. Just mix, layer, and pop in the fridge. No need for an oven or anything!
Few ingredients: also tapping into the easy factor, there are only a few ingredients compared to most baking recipes. The beauty of the base is that using only premade biscuits and butter, there’s no need to add excessive ingredients like desiccated coconut or flour.
Balance of flavours: this lemon lime cheesecake is a burst of flavours that compliment each other so well. The zestiness from the fresh lemons and limes, the creaminess of the cream cheese, and the spiced gingernut biscuits. They come together to make a harmonious balance of unique flavours.

Dietary substitutions

I made this cheesecake with gluten free gingernut biscuits, so that is an easy substitute. To make this lemon lime cheesecake vegan or dairy free, I have had a look and there are plant based cream cheeses you could use as a substitute in the topping. For the butter, there is also a variety of vegan and plant/oil based versions as well. If you use an oil based butter, I would recommend reducing the amount in the base slightly to avoid an oily texture.

Storage

If you find you have leftovers, then it will need to be refrigerated. If you have an airtight container that can fit the leftovers, this would be the best option to maintain freshness. Alternatively, cover the cake tin with plastic wrap or tin foil, just be sure to check it’s secure. This cheesecake is best eaten within a few days of making, and is not suited for freezing as the texture may become too firm.

More for your sweet tooth:

Alrighty, come on, let’s make the best cheesecake ever! This is one you don’t want to miss out on. Hassle free, full of flavour, it’s bound to impress yourself and anyone you may choose to share with… that is if you don’t want to save it just for you (it’s so good).