Annie's Noms

Dessert with a sprinkle of beauty.

  • Home
  • About
    • Why Food Blogging?
    • Life Beyond The Kitchen
  • Recipes
  • Conversions
    • Cup to Gram Conversions
    • UK/US Substitutions
    • Oven Temperatures
  • Beauty
  • FAQ
  • Contact
  • Privacy Policy

Lemon and Ginger Cheesecake Bars

12.5.16 By Annie N

These creamy Lemon and Ginger Cheesecake Bars are easy to make and pack a real flavour punch with their gingersnap crust and zest filled cheesecake top!

These creamy Lemon and Ginger Cheesecake Bars are easy to make and pack a real flavour punch with their gingersnap crust and zest filled cheesecake top!

These creamy Lemon and Ginger Cheesecake Bars are easy to make and pack a real flavour punch with their gingersnap crust and zest filled cheesecake top!

Boy am I glad it’s Thursday!

This week has been going SO slowly for me. I’ve felt ridiculously sick most of the week and had tummy ache/a headache. I can deal with most things, but I just can’t shake the nausea and it’s really irritating me. I’m one of those people who is never, ever sick. But sometimes I think that’s worse, as if I was sick it would get rid of the nausea… Instead I just feel sick all the time and can’t do anything about it. *sigh*.

Anyway, after the glorious, sunny weekend, it’s all gone a little grey here in south England. So, I made some Lemon and Ginger Cheesecake Bars to brighten up your day.

These creamy Lemon and Ginger Cheesecake Bars are easy to make and pack a real flavour punch with their gingersnap crust and zest filled cheesecake top!

I used gingersnaps for the crust and then made a delightful no bake lemon cheesecake for the top. These are some incredible bars. As soon as you bite into one, you get an explosion of flavours in your mouth.

That slight warmth from the ginger, the tangy lemon and then the sweet, creamy cheesecake. Ohhhhhhh my. These are good.

These creamy Lemon and Ginger Cheesecake Bars are easy to make and pack a real flavour punch with their gingersnap crust and zest filled cheesecake top!

For the first time, I used condensed milk in my cheesecake mixture and then used the lemon juice to flavour the bars and to thicken them up, since these are no bake.

As soon as you add the lemon juice, it’s literally like magic! Within 15 seconds the cheesecake mixture has gone from runny to thick and ready for chilling. Science meets baking magic right there. 😉

These creamy Lemon and Ginger Cheesecake Bars are easy to make and pack a real flavour punch with their gingersnap crust and zest filled cheesecake top!

I don’t know about you, but I find lemon and ginger the most amazing combination. It’s tantalising on your taste buds… I can hardly handle the flavours and textures dancing around in my mouth. These really are bright, sunny Cheesecake Bars!

I think out of all flavours of cheesecake I’ve ever made, lemon is my favourite.

These creamy Lemon and Ginger Cheesecake Bars are easy to make and pack a real flavour punch with their gingersnap crust and zest filled cheesecake top!

There’s just something about tangy cream cheese mixed with lemon and sugar that makes the most amazing dessert. Even in the middle of winter, I will choose to eat lemon cheesecake. Maybe it’s because I’m secretly dreaming of a warmer climate, but I just love it year round.

Add ginger into the mix as well and I’m completely sold and in love. These Lemon and Ginger Cheesecake Bars have my heart forever and now I’m sharing them with you, so you can fall in love too!

Subscribe via email

These creamy Lemon and Ginger Cheesecake Bars are easy to make and pack a real flavour punch with their gingersnap crust and zest filled cheesecake top!
Print

Lemon and Ginger Cheesecake Bars

These creamy Lemon and Ginger Cheesecake Bars are easy to make and pack a real flavour punch with their gingersnap crust and zest filled cheesecake top!
Prep Time 3 hours 45 minutes
Total Time 3 hours 45 minutes
Servings 12
Author Annie S

Ingredients

  • For the base:
  • 2 cups (240g) gingersnaps/ginger nut biscuits
  • 1 stick (113g) unsalted butter, melted and slightly cooled
  • 1/4 tsp ground ginger
  • For the cheesecake:
  • 8 oz (225g) full fat cream cheese, at room temperature
  • One 14oz/397g can of condensed milk
  • 3 tbsp icing sugar, sifted
  • Zest of 1 lemon
  • 1/2 cup (120ml) freshly squeezed lemon juice
  • Fresh fruit for garnish, optional

Instructions

  1. Grease and line an 8x8 inch square pan and leave to one side. I used Wilton Bake Easy and grease proof paper.
  2. Place ginger biscuits into your food processor and blitz until you have fine crumbs. Alternatively, you can place the biscuits in a Ziploc bag and smash with a rolling pin until you have fine crumbs.
  3. Place the biscuit rubble into a medium sized bowl and pour the melted butter on top. Stir until all the crumbs are coated in butter, then tip into your prepared pan.
  4. Press firmly into the pan until you have an even layer. I used the base of a measuring cup to ensure I get an even layer. Place in the fridge for 30 minutes.
  5. Once the base has chilled, make the cheesecake: Place cream cheese, condensed milk, icing sugar and zest into a large bowl and whisk until smooth.
  6. Add in your freshly squeezed lemon juice and whisk for 15-25 seconds until thickened and smooth. It will almost be a bit jelly like in consistency.
  7. Tip on top of your chilled base and smooth over with the back of a spoon/spatula.
  8. Place in the fridge for at least 3 hours, overnight if possible, until firm to the touch and it doesn't run when the pan is tilted.
  9. Note: This cheesecake will not be 100% set like a baked one, it will always be a little bit softer, but it will keep its shape!
  10. Once chilled, run a sharp knife around the edge of your pan and lift and wiggle the grease proof paper gently, until the cheesecake comes free. Transfer to a cutting board and slice into 12-16 bars - I find it easier to use a pizza cutter!
  11. Lemon and Ginger Cheesecake Bars will keep in an airtight container, in the fridge for 3 days.

Follow on Bloglovin
I link up at these great Link Parties!

Share this:

  • Facebook
  • Twitter
  • Pinterest

Filed Under: Cheesecakes, Recipes Tagged With: bars, cheesecake, dessert, easy, ginger, lemon, no bake

« Double Chocolate Skillet Brownie
The Pretty Pintastic Party #105 »

Comments

  1. Priya Shiva says

    12.5.16 at 1:46 pm

    wow! These lemony cheesecake bars look so good! drooling!

  2. Kristen says

    12.5.16 at 2:00 pm

    Love the addition of the ginger. I bet they’re dynamite!

  3. Peter Block says

    12.5.16 at 2:04 pm

    I am sure the condensed milk makes these super rich. Really interesting flavor note from the ginger.

  4. Claire | Sprinkles and Sprouts says

    12.5.16 at 2:06 pm

    These just look super pretty!!!!!

    As ex-science teacher, I love the way the lemon juice thickens cheesecake. It is so perfect isn’t it!

    I bet the lemon works so wonderfully with the ginger base!!!

  5. Marsha says

    12.5.16 at 3:52 pm

    These cheesecake bars look absolutely scrumptious, and I’m loving the ginger nut biscuit crust!

  6. JDiGi says

    16.5.16 at 2:42 pm

    Oh yum, I could totally go for a plate of these right now! Love this post, especially your food-tography 🙂 Have a great day! xo

  7. Morgan Wieboldt says

    17.5.16 at 2:12 pm

    This looks so tasty! I hope you feel better soon – nausea is the worst!!

  8. Linda Bass says

    18.5.16 at 12:24 pm

    Yum! I would like to invite you to come share this at the new Share the Love blog party. Open thru Thursday. http://homecookingrecipebox.blogspot.com/2016/05/share-love-blog-party-6.html Hope you can make it.

  9. Marie says

    20.5.16 at 2:08 pm

    These look amazing! My papa would absolutely love these. Thanks for sharing at Merry Monday this week!

  10. Kathryn @TheDedicatedHouse says

    31.5.16 at 2:52 am

    Oh, how yummy! Thank you for sharing. You are one of the features at the Make it Pretty Monday party at The Dedicated House. Her is the link to this week’s bash. http://www.thededicatedhouse.com/2016/05/make-pretty-monday-week-178.html Hope you have a lovely week!! Toodles, Kathryn @TheDedicatedHouse

Meet Annie
Recipe Developer, Food Photographer, Writer, lover of tennis and makeup! Photo
More about me...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Categories

Archives

Popular Posts

12 Korean skincare products you need to try! | Annie's Noms

12 Korean skincare products you need to try!

5 Things About Working For Yourself You May Not Have Known | Annie's Noms

5 Things About Working For Yourself You May Not Have Known

The Pretty Pintastic Party #231 | Annie's Noms

The Pretty Pintastic Party #231

Happy Halloween!

These Cherry Triple Chocolate Chip Cookies are packed with white, milk AND dark chocolate chips and also have gorgeous, juicy Morello cherries in

Cherry Triple Chocolate Chip Cookies

My Blueberry Sugar Cookie Bars are a combination of soft, chewy cookie, fresh blueberries and a crumbly, oat topping. Sweet, crunchy and juicy; these are out of this world good!

Blueberry Sugar Cookie Bars

About

Annie is a self-taught baker, recipe developer and food photographer. She has a slight obsession with tennis, motorsport, makeup, handbags and sunglasses! More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent recipes

This super easy Lemon Self Saucing Pudding is just perfect for Spring. Light lemon sponge atop a zesty lemon sauce. Served warm or cold, it's pure bliss in every bite!
This Brownie in a Mug is dairy free and ready in under 5 minutes! Super rich, fudgy and decadent, it is the perfect single serving dessert!
These Vegan Strawberry Coconut Thumbprint Cookies are so easy to make and taste amazing! Toasted coconut tops strawberry jam and a "buttery", cookie to make one bitesize delicious treat!

Copyright © 2021 Annie Ngai - Privacy Policy