Low Fat Lemon and Ginger Cheesecake {No Bake Cheesecake}

Here's a really simple no bake low fat lemon and ginger cheesecake. I've used extra light soft cheese and lemon curd to make the filling instead of full fat cheese and cream to cut out some of the saturated fat. Gourmet Garden ginger is perfect for this recipe as it's blended, so mixes evenly with the cheesecake filling. This cheesecake recipe can also be scaled up and down very easily.


If you're a big lemon fan add lemon juice and zest to taste. If ginger is your thing swap the digestives for ginger nuts, or do half & half. This low fat lemon and ginger cheesecake is best made the day before serving. Its quite light & refreshing - perfect after a big roast. I serve it on it's own but you could add some fresh raspberries if you like.

Lemon & Ginger No Bake Cheesecake

  • Time: 20 mins prep + chilling time
  • Cost: 35p per serving (based on 12 servings)
  • Calories: 368 per serving (based on 12 servings)
  • Makes: 8-12 slices


For the base:

  • 200g digestive biscuits
  • 75g butter, melted

For the filling:

  • 600g Extra Light Soft Cheese
  • 300g Lemon Curd
  • 30g (6 teaspoons) Gourmet Garden Ginger (or ground ginger to taste)
  • Juice and zest of up to one lemon, plus extra zest to decorate (optional)


  1. Start by making the base. Place the biscuits in a food bag and crush with a rolling pin until they are crumbs. Combine well with the melted butter in a bowl until the biscuit crumbs are well coated with the butter. Pour into a spring-form or loose bottomed tin (around 25cm in diameter). Use the back of a metal spoon to press the crumbs down hard and evenly over the bottom of the tin. Place in the fridge to chill for at least an hour.
  2. To make the filling, combine the soft cheese, lemon curd and ginger in a bowl. Mix well until smooth, but don't use an electric whisk with low fat soft cheese. Taste the mixture, and if you like the flavour quite sharp and lemony, fold in lemon juice and zest to taste. Taste the mixture, adding the lemon as you go, until it is as lemony as desired.
  3. Spoon the creamy filling over the biscuit base being careful not to create air bubbles. This is easier to do if you start from the outside and work your way into the centre. Smooth the creamy filling all over the base evenly using the back of a spoon. Chill in the fridge over night.
  4. Before serving, carefully remove the lemon and ginger cheesecake from the tin and slide it onto a plate. Decorate with some lemon zest if you wish.