Ginger Cheesecake – no bake!

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Ginger Cheesecake - no bake!
This weekend was was up in London at a fancy dress trade show. It’s really lovely to see others from our industry and catch up. Sergio an exhibitor from another company told me that he subscribes to my blog and complained that he hasn’t had a recipe for a couple of weeks. Shame on me! So I had my Ginger Cheesecake recipe tucked up my sleeve, so for Sergio and also for you here it is. I might be accused of saying ‘this is really simple’ a little too often, but this one is no cook, just a bit of mixing and could not be much more delicious. I originally made it for my friend Marije as I went round for coffee... see what you could get if you invited me!
Ginger Cheesecake featured Image
Prep Time 10 Mins
Cook Time 0
Passive Time 2 hours for setting
Servings
Ingredients
Prep Time 10 Mins
Cook Time 0
Passive Time 2 hours for setting
Servings
Ingredients
Ginger Cheesecake featured Image
Instructions
  1. Break up the biscuits into a fine crumb, I’m using a food processor here but you could put the Gingernuts into a bag and hammer them into submission with a rolling pin. Melt the butter over a medium heat (too high and the butter will brown), let it cool slightly and then add to the processor and whiz them up together. If crushing your nuts in a bag (oh er missus!) then tip the crushed biscuits into the butter and mix.
    Crush biscuits
  2. Divide the buttery biscuit mix into the 4 cups and press down. Set aside and get on with the filling.
    push crumb into cups
  3. Whisk up the cream cheese (please do not attempt to do this with anything less than full fat cream cheese, you’ll end up with a soup mixture!). Combine with the ginger syrup and the diced ginger pieces. No need to over whisk as you’ll mash the ginger pieces. Spoon into you little cups and level the surface. Pop these into the fridge to set, ideally for a couple of hours or even overnight.
  4. When you are ready to serve sprinkle the surface with a covering of grated dark chocolate and decorate with 3 slices of ginger per serving.
    sprinkle with Dark Chocolate
  5. You could make the whole thing in advance and even decorate them so less time away from your guests and more time to enjoy!
Recipe Notes

I’m using dainty little coffee cups to serve this in, you could use whatever you think looks pretty, if you have serving rings then follow all the steps up until the cheesecakes are fully set and then remove the rings before going ahead with the decoration.

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4 Comments

  • Sergio B 3rd April 2019 at 10:20 am

    Mark,

    You have outdone yourself! (again). It was great to see you and I was sorry I could not say good bye. I wish you a very good year ahead and look forward to seeing you next.

    Reply
    • Sergio B 3rd April 2019 at 10:22 am

      I now have “homework” for the weekend!

      Reply
  • Kathy Rhodes 9th April 2019 at 12:21 pm

    Sounds scrummy and simple enough for even me to make. The only thing is that I gave my pretty little coffee cups to someone rather special, so I’ll have to wait for him to do it especially for me?!

    Fondest love, Rev. Mum xxx.

    Reply
    • Mark 9th April 2019 at 1:12 pm

      True, so true. Withoput your cups this recipe would not look half as good! Mx

      Reply

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