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Ginger-Lime No-Bake Cheesecake Bars

Three ginger lime cheesecake bars sitting on a picnic blanket.
Photograph by Scott Semler, Food Styling by Judy Kim, Prop Styling by Stephanie Yeh

These no-bake bars are well worth the wait as each layer sets in the freezer: a gingersnap crust made from blitzed cookies; tangy cheesecake filling whipped up with a hand mixer; and finally, tart lime curd that brightens every bite. An overhang of parchment paper lining your pan will help you cleanly remove the slab of finished bars—wipe your knife after each slice to ensure crisp, clean edges.

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What you’ll need


Makes 12



oz. gingersnap cookies


Tbsp. granulated sugar


tsp. kosher salt


Tbsp. unsalted butter, melted



cup heavy cream


8-oz. packages cream cheese (such as Philadelphia cream cheese), room temperature


cup sour cream


tsp. Diamond Crystal or ¼ tsp. Morton kosher salt


cup (110 g) powdered sugar


2" piece ginger, peeled, finely grated


Tbsp. fresh lime juice

Curd and assembly


large egg


large egg yolk


cup (100 g) granulated sugar


cup fresh lime juice


tsp. Diamond Crystal or ¼ tsp. Morton kosher salt


Tbsp. unsalted butter, cut into pieces

Chopped candied ginger and finely grated lime zest (for serving)


  1. Crust

    Step 1

    Line a 9x9" baking pan with parchment paper, leaving overhang on 2 sides. Pulse 6 oz. gingersnap cookies in a food processor until fine crumbs form (about 2 cups). Pulse in 1 Tbsp. granulated sugar and ¼ tsp. kosher salt. Add 5 Tbsp. unsalted butter, melted; pulse until the consistency of wet sand. Transfer to prepared pan and press firmly and evenly across entire bottom with the bottom of a measuring cup. Freeze crust while you make the filling.

  2. Filling

    Step 2

    Using an electric mixer on medium-high, beat ¾ cup heavy cream in a small bowl until stiff peaks form. Place two 8-oz. packages cream cheese, room temperature, ½ cup sour cream, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl; sift in 1 cup (110 g) powdered sugar. Using mixer on medium-high, beat until smooth. Mix in one 2" piece ginger, peeled, finely grated and 2 Tbsp. fresh lime juice. Scrape in whipped cream and gently fold in. Spoon filling over crust; smooth into an even layer. Freeze until filling is set, about 2 hours.

  3. Curd and assembly

    Step 3

    Meanwhile, whisk 1 large egg, 1 large egg yolk, ½ cup (100 g) granulated sugar, ¼ cup fresh lime juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small saucepan. Place over medium heat and cook, whisking constantly, until sugar is dissolved, about 1 minute. Continue to cook, adding 6 Tbsp. unsalted butter, cut into pieces, a piece at a time and whisking to incorporate before adding more, until all of the butter has been added and curd is thick enough to coat a spoon, 2–3 minutes. If curd is not thick by the time all of the butter has been added, continue to cook, whisking constantly, about 2 minutes more. Strain through a fine-mesh sieve into a medium heatproof bowl. Let cool slightly, then cover, pressing plastic wrap directly onto surface. Chill until cool, about 1 hour.

    Step 4

    Scrape curd over filling; smooth into an even layer. Freeze until gently set (it will never freeze completely), about 2 hours.

    Step 5

    To serve, run a knife along unlined sides of pan. Using parchment, pull cheesecake from pan and transfer to a cutting board. Cut into 12 bars. Top with chopped candied ginger and finely grated lime zest.

    Do ahead: Bars can be made 3 days ahead. Cover and keep frozen.

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  • Not sure how to rate these bars. Served to company and everyone liked them but thank goodness I didn't wait until the last minute to take them out as it took me 30 minutes to get them out of the pan. Perhaps because I made them in advance they were harder than if I had made them the same day they were served. It was a Mack Sennett comedy with first several pieces sliding off of the crumb base. One piece slid off and fell lemon side down on top of the uncut bars. Finally after they softened a bit I was able to work with them more easily but then I had to be careful as the slightest miss step would mar the melting lemon top of the cheese mix layer. The sling was not strong enough to use to get them out either. I finally managed to get 4 that looked pretty good to give to our company. I'm not a novice cook and although none of the other reviewers indicted any problems, I would like to see a few more hints or instructions on getting them out which won't happen.

    • Sherwood

    • Seattle, WA

    • 8/7/2022

  • Phenomenal! This is my new favorite summer dessert!

    • HeatherT

    • Bristol, CT

    • 8/4/2022

  • Loved this easy dessert. It was a hit at our dinner party. It is time consuming, though, so start early in the day if you don't make ahead. I didn't take the extra time to make the curd. I bought a good quality jar, instead. Next time I'll plan and make it ahead. There will definitely be a next time!

    • JonniDee

    • Gilbert, AZ

    • 7/31/2022

  • These are amazing and super-easy. Just need about 5 hours and a space in your freezer. Will definitely make again and again!

    • Jen H

    • Palatine, IL

    • 7/18/2022