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Ginger-Lime Mini Cheesecakes

Store-bought lime curd makes these zesty frozen desserts a snap to put together.

Serving Size:


Active Time:

1 hr.

Total Time:

4½ hrs.


  • 1 cup graham cracker crumbs
  • 1 cup sugar
  • ¼ cup butter, melted
  • 1¼ cups heavy cream
  • 2 (8 oz.) pkgs. cream cheese, at room temp.
  • ¼ cup lime juice
  • 1 Tbs. grated peeled fresh ginger
  • 1 tsp. grated lime zest
  • ½ cup lime curd, from 11-oz. jar
  • 1 drop green liquid food coloring
  • Lime slices, halved


  1. Line rimmed baking sheet with parchment paper. Place 6 (3”x2”) ring molds on baking sheet. In bowl, combine graham cracker crumbs and 2 Tbs. sugar; stir in butter. Press into bottoms of ring molds. Chill until set, 20 min.
  2. On medium-high speed, beat cream and 2 Tbs. sugar until stiff; cover and chill. In separate bowl, on medium, beat cream cheese and remaining ¾ cup sugar until smooth. On low, beat in lime juice, ginger and zest until smooth. Fold in 2 cups chilled whipped cream; transfer remaining to pastry bag fitted with round tip; reserve and chill. Spread filling in molds. Cover; freeze until firm, 4 hrs.
  3. Tint lime curd green. Run knife around insides of molds; remove molds. Transfer cheesecakes to serving plate. Spread lime curd on top. Pipe reserved whipped cream on top; garnish with lime slices.

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