Low Fat Lemon and Ginger 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.

Low fat lemon and ginger cheesecake is lemony but not too sharp and the ginger brings warms without burning. If you like it very lemony add some lemon juice and zest to taste. It's an ideal dessert to serve after a big roast dinner when you fancy something sweet and pudding like but not heavy. 

This low fat lemon and ginger cheesecake needs to be made one day in advance so all you need to do is serve it on the day. You can top it with some fresh fruit if you like, or, swap half the digestive biscuits for ginger biscuits if you like it extra gingery.

Lemon & Ginger Cheesecake: Serves 12:


  20 mins prep + chilling time


  35p per serving


  368 per serving

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 
  • 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 very well until smooth. Taste the mixture, and if you like the flavour quite sharp and lemony, fold in the juice and finely grated zest of up to one lemon. 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.

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