No-bake ginger and lemon curd cheesecake

Love lemon curd? This no-bake ginger and lemon curd cheesecake recipe is a must-try. Serve in generous slices at your next sweet occasion with cream or ice cream for a truly decadent treat

  • 30 mins preparation
  • 45 mins cooking
  • 24 hrs marinating
  • Serves 16
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  • 250 gram ginger biscuits, broken
  • 100 gram butter, melted
  • 500 gram cream cheese, softened
  • 1/2 cup caster sugar
  • 2 teaspoon lemon zest, grated
  • 250 gram sour cream
  • 3 teaspoon gelatine
  • 1/4 cup just-boiled water
  • 1 teaspoon gelatine
  • 2 tablespoon just-boiled water
  • 1 cup lemon curd
  • 2 tablespoon candied lemon zest
  • cream, ice cream and micro mint to serve (optional)


  • 1
    Lightly grease and line base and sides of a 22cm springform pan with baking paper.
  • 2
    In a food processor, pulse biscuits to fine crumbs. Pulse in butter. Press into base of pan and chill.
  • 3
    In a small bowl, using an electric mixer, beat cream cheese, sugar and zest together until smooth. Beat in sour cream.
  • 4
    Sprinkle first measure of gelatine over first measure of water in a jug and whisk vigorously with a fork to dissolve. Cool slightly. Beat into cream cheese mixture. Pour over base. Chill until set.
  • 5
    For the topping: In a small bowl, whisk gelatine with water. Cool slightly. Whisk into lemon curd. Spread over filling. Chill for 4 hours or overnight until set.
  • 6
    Scatter with candied zest. Sprinkle with micro mint and serve with cream or ice cream, if desired.