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Ginger-Lime No-Bake Cheesecake Bars
Layers of gingersnap crust, tangy cheesecake, and tart lime curd make these freezer treats a warm-weather crowd-pleaser.
👥 12 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●food processor
- ●measuring cup
- ●bowl
- ●saucepan
- ●whisk
- ●knife
- ●cutting board
📝 Preparation Steps
1
Crust
2
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.
. gingersnap cookies6 oz(110 g) powdered sugar1 cup. granulated sugar1 Tbsp. unsalted butter, melted5 Tbsp. unsalted butter, cut into pieces6 Tbsp
3
Filling
4
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.
8-oz. packages cream cheese, room temperature2(110 g) powdered sugar1 cup2" piece ginger, peeled, finely grated1. fresh lime juice2 Tbsp
5
Curd and assembly
6
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.
(110 g) powdered sugar1 cuplarge egg1large egg yolk1. unsalted butter, melted5 Tbsp. unsalted butter, cut into pieces6 Tbsp
7
Scrape curd over filling; smooth into an even layer. Freeze until gently set (it will never freeze completely), about ⏱️ 2 hours.
8
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.
(110 g) powdered sugar1 cupChopped candied ginger and finely grated lime zest (for serving)
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