Ginger Cookie Crusted No-Bake Lemon Cheesecake
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 12-16 slices
Ginger Cookie Crusted No-Bake Lemon Cheesecake will have you making this again and again for its' ease as well as wonderful flavors.
Ginger Cookie Crust
  • 1½ pkg. (30 cookies) Nairn's Ginger Stem Oat Cookies
  • 10 Tbsp. butter (I used salted but you can also use unsalted), melted
  • 2-8 oz. ligh cream cheese packages, room temperature
  • 1-5 oz. can sweetened condensed milk
  • Juice from a lemon and zest (1/4 cup juice)
  • 1 cup lemon yogurt
  • 1 pkg. (7 gm.) gelatin
  • ½ cup sweetened whipped cream for decoration (1/2 cup whipping cream with 1-2 Tbsp. fine sugar)
  • Lemon slices for decoration
  1. Place ginger stem cookies in a sealable bag and crush with a mallet or rolling pin. Pour into a medium bowl and add the melted butter. Press into a 9" springform pan spreading them about 1½"-2" up the sides also. Place in the freezer while you make the filling.
  2. Sprinkle the gelatin over the lemon juice in a small microwave proof bowl and let stand for 5 min.
  3. In a standup mixer with a paddle attachment or using a hand held mixer, beat the cream cheese until smooth. Beat in the condensed milk a little at a time and scrape down the side as necessary.
  4. Microwave the lemon and gelatin for 30 seconds to dissolve. Beat into the cream cheese. Beat in the yogurt and zest.
  5. Pour into the chilled crust and smooth top with a spatula. Cover with plastic wrap and let set and chill for 3 hours.
  6. When ready to serve, whip cream and sweeten with sugar. Decorate as desired and add lemon slice.
  7. Unclasp
Recipe by Noshing With the Nolands at