Dessert

Layered Lime Cheesecake Recipe

ByLuna Ryder December 5, 2025December 5, 2025

Introduction

This layered lime cheesecake is a refreshing twist on a classic dessert, combining zesty lime flavor with a crunchy gingernut biscuit base. It’s creamy, tangy, and perfect for warm days or any special occasion.

A round cheesecake with three visible layers is shown sitting on a glossy black cake stand against a green background. The bottom layer is a crumbly, golden-brown crust. Above it is a thick, creamy white layer of cheesecake filling that looks smooth and dense. The top layer is a shiny, pale yellow gelatin layer that is cut to reveal the clean edges of each layer. The surface below is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g gingernut biscuits
125g unsalted butter, melted
600g cream cheese
100g icing sugar
Zest of 3 limes (save the juice for the glaze)
300ml double cream
4 gelatine leaves
100g caster sugar
Juice and peel of 6 limes, and zest of 3 limes

Instructions

Step 1: Crush the gingernut biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Mix the crumbs with the melted butter until well combined. Press this mixture firmly into the base of a 20cm springform cake tin. Chill in the fridge until needed.
Step 2: In a bowl, beat the cream cheese, icing sugar, and lime zest with an electric mixer until smooth. Slowly add the double cream and continue to beat until fully combined and creamy. Spoon this cream mixture onto the biscuit base, spreading it evenly and smoothing the top with the back of a spoon. Refrigerate while preparing the glaze.
Step 3: Soak the gelatine leaves in cold water until soft. In a saucepan, combine the caster sugar, lime juice and zest, and 200ml water. Gently heat until the sugar dissolves and the syrup starts to simmer. Remove from heat, drain the gelatine leaves, squeeze out excess water, and stir into the hot syrup until dissolved. Let the syrup cool until just warm, then strain it through a sieve into a jug.
Step 4: Once cooled, carefully pour the glaze over the chilled cheesecake. Return to the fridge and allow to set overnight. When ready to serve, gently remove the cheesecake from the springform tin and slice.

Tips & Variations

For an extra zing, add a little lime juice to the cream cheese mixture before folding in the double cream.
If you don’t have gelatine leaves, powdered gelatine can be used—follow the packet instructions for equivalent amounts.
Replace gingernut biscuits with digestive biscuits or graham crackers for a different base flavor.

Storage

Store the cheesecake covered in the fridge for up to 3 days. To keep it fresh, place it in an airtight container or cover with plastic wrap. For best texture, enjoy chilled. Avoid freezing as the texture may change upon thawing.

How to Serve

A round cheesecake with three clear layers is shown on a black cake stand against a green background. The bottom layer is a crumbly brown crust, rough in texture. The middle layer is thick, creamy white, smooth and soft looking. The top layer is a thin, translucent pale yellow gelatin, shiny and even. One slice is cut out, showing the clean edges between layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without gelatine?

Gelatine is important for setting the glaze firmly, but for a no-gelatine version, you can omit the glaze or use a fruit jelly alternative. Keep in mind the cheesecake may be less firm on top.

How do I get a smooth cheesecake filling?

Beat the cream cheese, icing sugar, and lime zest thoroughly until smooth before folding in the double cream. This prevents lumps and ensures a creamy texture.