These fabulous little Vegan Lime & Ginger Cheesecakes taste so good it’s hard to stop at one. With only four ingredients, they are so easy to make.
Did you know?
As well as the very probable benefits in helping overcome many health conditions, Limes can help improve your skin, hair, and teeth! You can read more about it here.
How to Make Vegan Lime & Ginger Cheesecakes
Please Note – in addition to the 20 minutes stated to make this dish, it also requires 5-6 hours (or overnight) freezing. Therefore, these cheesecakes can be made ahead of time and will also keep for several days in the freezer.
Equipment you will need
Step 1 – Place the cream cheese in a large bowl and sieve the icing sugar onto the cheese.
I am a really lazy cook and hardly ever sieve flour but I do sieve the icing sugar when making this cheesecake mixture. I like to whisk it by hand and if I don’t sieve it first, it can be much harder to break up the natural lumps that form in sugar when in its packet.
Step 2 – Add the zest and lime juice, and half the ground biscuits. Blend together using a handheld whisk, electric blender, or food processor.
You can grind the biscuits into fine crumbs in a food processor, or place in a plastic bag and crush them with a rolling pin or another heavy object.
Several supermarkets now mark their own brand ginger-nut biscuits as vegan so they are widely available.
You need to hold back half of the ground biscuits for decoration and extra texture and ginger flavour. This really does make a difference to the final dish. You will also need some extra lime zest for decoration but this is optional.
Step 3 – Spoon into 6 preformed moulds and freeze for 5-6 hours, or overnight.
If you don’t have any small pre-formed moulds, you can use cupcake cases as long as you can put them in a container/tin that will hold their shape.
Or you could make a whole cheesecake in a cake tine lined with cling-film and then cut into triangles before adding the final decorations. Just create your own style 👍.
Step 4 – When ready to serve, turn out of moulds and decorate with the remaining ground biscuits and the extra zest. Allow to sit at room temperature for about 10-15 minutes before serving.
Now Serve and Enjoy!
Place your spoon in the cheesecake –
Lift the delicious limey, gingery piece to your lips –
Watch those tasty gingernut biscuit crumbs fall ready for your next spoonful – YUMMY!
This is one of those wonderful vegan desserts that you could give to anyone and they wouldn’t know it was vegan!
This is a no-bake dessert, if you like no-bake desserts try my Chocolate Orange Tart
Please let me know in the comments box below when you have tried this dish, I would love to know whether you used pre-formed moulds, make a whole one, or did you create your own mould? 👍👍
Happy Cheesecake making and ENJOY! 🥰
Lime & Ginger Cheese Cakes
- Makes 6
- 20 min
- 344 Cals/Serving
- Print this
- 340g / 12oz vegan cream cheese (plain)
- 220g / 8oz icing sugar
- Zest and juice of 2 limes (plus extra zest for decoration)
- 8 vegan ginger-nut biscuits, ground
- Step 1
- Place the cream cheese in a large bowl and sieve the icing sugar on to the cheese.
- Step 2
- Add the zest and lime juice, and half the ground biscuits. Blend together using a handheld whisk, electric blender, or food processor.
- Step 3
- Spoon into 6 preformed moulds and freeze for 5-6 hours, or overnight.
- Step 4
- When ready to serve, turn out of moulds and decorate with the remaining ground biscuits and the extra zest. Allow to sit at room temperature for about 10-15 minutes before serving.