This lovely lime cheesecake is full of flavour, creamy and refreshing. No need to bake this cheesecake, and it is gelatine free and egg free.
6 people made this
10 digestive biscuits, crushed
5 ginger biscuits, crushed
1/2 tablespoon light soft brown sugar
55g butter, melted
250g mascarpone cheese
200ml single cream
1 (397g) tin condensed sweetened milk
3 limes, zested and juiced
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Method Prep:20min › Extra time:6hr chilling › Ready in:6hr20min
Stir together the digestive biscuits, ginger biscuits, soft brown sugar and melted butter. Empty into a 23cm springform cake tin and press down gently with the back of a spoon. Leave to chill in the fridge while you make the base.
Whisk together the mascarpone cheese, single cream, condensed milk and lemon zest until thick and creamy. Gradually add the lime juice.
Pour onto your chilled base, then return to the fridge for 6 hours to set. Remove from the fridge and serve once well set.
To ensure that this cheesecake is egg free, please check your ingredients for eggs or egg additives.