There is something undeniably sophisticated about individual desserts served in glass. They promise a perfect portion of indulgence without the chaos of slicing a large cake. If you are looking for a dessert that balances the rich, velvety texture of cheesecake with the sharp, refreshing zing of citrus, these Tahitian Lime Cheesecakes are your answer.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Prepare the Ginger Crumb Base
Step 2: Whip the Cheesecake Filling
Step 3: Pipe and Serve

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1. Can I use regular limes if I can’t find Tahitian limes?
Q2. Can I make these ahead of time?
Q3. What if I don’t have a food processor?

No-Bake Tahitian Lime Cheesecakes with Ginger Crumb

Description
Ingredients

Ginger Crumb Base
Tahitian Lime Cheesecake Filling
To Finish

Instructions
Notes
Nutrition
Did you make this recipe?

I used to believe that a great cheesecake required a water bath, hours in the oven, and a prayer that it wouldn’t crack. This recipe completely debunks that myth. By using the floral sweetness of Tahitian limes and a spicy ginger crumb, you can create a dessert that tastes like a tropical vacation in under 20 minutes. The contrast between the creamy, sweet filling and the warm, spicy crunch of the ginger nut biscuits is absolute perfection. Whether you are hosting a summer dinner party or just need a quick sweet fix, these Tahitian Lime Cheesecakes deliver big flavor with zero baking required.

Ingredients

The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you can build a dessert with complex flavor profiles.

Ingredient	Amount/Quantity	Notes
Arnott’s Ginger Nut Biscuits	125g	Provides a spicy, crunchy base (about half a packet)
Butter	60g	Melted; acts as the binder for the crumb
Cream Cheese	250g	Crucial: Must be softened to room temperature for smoothness
Thickened Cream	250ml (1 cup)	Whipping cream with a high fat content works best
Sweetened Condensed Milk	125ml (1/2 cup)	Adds sweetness and a silky texture
Tahitian Limes	2 whole	Rind finely grated + 1 tbsp fresh juice
Lime Zest	To serve	Extra strips for a vibrant garnish

Timing

This is one of the fastest elegant desserts you will ever make. It is entirely no-bake, meaning your oven stays off—perfect for hot days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes (Compare that to the 4+ hours needed for a baked New York Cheesecake!)

Step-by-Step Instructions

Follow these simple steps to assemble your dessert cups. The focus here is on texture—getting the crumb sandy and the filling silky smooth.

Step 1: Prepare the Ginger Crumb Base

Start by placing your Ginger Nut biscuits into a food processor. Process them until fine crumbs form; you are looking for a texture similar to coarse sand. Pour in the melted butter and pulse again until the mixture combines and looks like wet soil.

Reserve: Set aside 2 teaspoons of this mixture for the garnish later.
Assemble: Spoon the remaining crumb mixture evenly into four 300ml serving glasses. You can gently press it down with the back of a spoon to create a flat layer, or leave it loose for a rustic look.

Step 2: Whip the Cheesecake Filling

In a large mixing bowl, use electric beaters to beat the room-temperature cream cheese until it is completely smooth and free of lumps. This is the most important step for a velvety mouthfeel. Add the thickened cream, sweetened condensed milk, and the finely grated lime rind.

Beat the mixture on medium-high speed for 2-3 minutes. You want the mixture to become thick, aerated, and creamy. Finally, quickly beat in the 1 tablespoon of lime juice just until incorporated.

Tip: Do not overbeat after adding the lime juice, as the acid can start to thicken the cream rapidly.

Step 3: Pipe and Serve

Transfer your luscious cream cheese mixture into a piping bag fitted with a 1cm fluted nozzle (star tip). Pipe the mixture generously over the ginger crumb layer in each glass, swirling it upward to create height. Top each dessert with the reserved biscuit crumbs and fresh lime zest strips.

Tip: If you don’t have a piping bag, you can simply spoon the mixture in, or use a large ziplock bag with the corner snipped off.
Serve: These are designed to be enjoyed immediately while the crumb is crunchy and the filling is soft and mousse-like.

Nutritional Information

While these cheesecakes are light in texture, they are a rich indulgence. Here is an estimated nutritional breakdown per serving:

Calories: ~580 kcal
Fat: 42g (Saturated: 26g)
Carbohydrates: 45g
- Sugars: 32g
Protein: 7g
Sodium: 380mg
Vitamin C: Excellent source (from fresh lime zest and juice)

Note: Nutritional values are estimates based on standard full-fat ingredients.

Healthier Alternatives

If you want to enjoy the zesty flavors of this dessert with a lighter nutritional profile, try these modifications:

Lighten the Dairy: Swap the full-fat cream cheese for a light cream cheese or Neufchâtel. You can also replace half of the thickened cream with Greek yogurt, which adds a lovely probiotic tang and reduces calories.
Reduce Sugar: Use a “light” condensed milk or a sugar-free alternative.
Gluten-Free: Swap the Arnott’s Ginger Nut biscuits for your favorite brand of gluten-free ginger snaps or a gluten-free graham cracker crust mixed with a pinch of ground ginger.
Portion Control: Instead of four large 300ml glasses, serve this recipe in 8 smaller shot glasses or espresso cups for “mini” cheesecakes.

Serving Suggestions

Presentation is everything with glass desserts. Here is how to elevate your Tahitian Lime Cheesecakes:

Garnish Game: Beyond lime zest, try adding a thin slice of dehydrated lime, a sprig of fresh mint, or even a shard of white chocolate to the top.
Texture Contrast: A sprinkle of toasted coconut flakes pairs beautifully with the lime and ginger, leaning into the tropical vibe.
Pairing: Serve these with a chilled glass of dessert wine, like a late-harvest Riesling, or a hot cup of Earl Grey tea to cut through the richness of the cream.
Occasion: These are perfect for a BBQ dessert because they don’t require the oven, or as a sophisticated end to a seafood dinner.

Common Mistakes to Avoid

Even though this is a no-bake recipe, a few small errors can affect the final texture.

Lumpy Filling: This is the most common issue. Solution: Ensure your cream cheese is 100% at room temperature before you start beating. If it’s cold, it will not emulsify with the cream.
Soggy Crumb: If the butter is too hot or you let the assembled glasses sit too long before serving. Solution: Assemble just before serving as directed, or chill the crumb layer for 10 minutes to set the butter before adding the filling.
Over-mixing the Cream: If you beat the cream too long, it can turn into butter. Solution: Stop beating as soon as the mixture holds stiff peaks.
Curdling: Adding too much lime juice or adding it too slowly while beating. Solution: Add the juice at the very end and mix it in quickly.

Storing Tips

This recipe is best served fresh, but leftovers can be managed.

Refrigerate: You can store assembled cheesecakes in the fridge for up to 2 days. Cover the glasses with plastic wrap. Note that the ginger crumb base will soften and lose its crunch over time.
Deconstructed Storage: For the best results, store the crumb mixture and the filling in separate airtight containers in the fridge. Assemble them fresh right before you want to eat.
Freezing: It is not recommended to freeze this dessert. The texture of the thickened cream and cream cheese mixture tends to become grainy and separate upon thawing.

Conclusion

These Tahitian Lime Cheesecakes with Ginger Crumb are the ultimate proof that you don’t need complicated techniques to create a stunning dessert. They offer a delightful interplay of textures—crunchy, creamy, and airy—while the flavor profile dances between the heat of the ginger and the brightness of the lime.

Whether you are a novice cook or a seasoned baker looking for a break from the oven, this recipe is a winner. Try it out and let us know in the comments: did you stick to the classic ginger nut base, or did you try a chocolate biscuit twist? We’d love to hear your feedback! Don’t forget to rate the recipe and subscribe to our blog for more easy, delicious recipes delivered to your inbox.

FAQs

Q1. Can I use regular limes if I can’t find Tahitian limes?

Absolutely. While Tahitian limes (also known as Persian limes) are seedless and less acidic, regular Key limes or standard supermarket limes work perfectly well. You might just need to taste the mixture as you go, as other varieties can be slightly more tart.

Q2. Can I make these ahead of time?

The recipe instructs to serve immediately for the best texture contrast. However, if you need to prep ahead, you can make the filling and the crumb mixture in advance. Store them separately in the fridge and pipe the filling into the glasses just before your guests arrive.

Q3. What if I don’t have a food processor?

No problem! You can crush the biscuits the old-fashioned way. Place them in a sturdy ziplock bag, seal it tight, and bash them with a rolling pin or the bottom of a heavy saucepan until they turn into fine crumbs. It’s great stress relief!