Name: Ginger-Lime No-Bake Cheesecake Bars
Yield: Makes 12
Ingredients: 6 oz. gingersnap cookies; 1 Tbsp. granulated sugar; ¼ tsp. kosher salt; 5 Tbsp. unsalted butter, melted; ¾ cup heavy cream; 2 8-oz. packages cream cheese, room temperature; ½ cup sour cream; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 1 cup (110 g) powdered sugar; 1 2" piece ginger, peeled, finely grated; 2 Tbsp. fresh lime juice; 1 large egg; 1 large egg yolk; ½ cup (100 g) granulated sugar; ¼ cup fresh lime juice; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 6 Tbsp. unsalted butter, cut into pieces; Chopped candied ginger and finely grated lime zest (for serving)

Three ginger lime cheesecake bars sitting on a picnic blanket.

Photograph by Scott Semler, Food Styling by Judy Kim, Prop Styling by Stephanie Yeh

These no-bake bars are well worth the wait as each layer sets in the freezer: a gingersnap crust made from blitzed cookies; tangy cheesecake filling whipped up with a hand mixer; and finally, tart lime curd that brightens every bite. An overhang of parchment paper lining your pan will help you cleanly remove the slab of finished bars—wipe your knife after each slice to ensure crisp, clean edges.

What you’ll need

9-Inch Square Cake Pan
$12 At Amazon
Food Processor
$63 At Amazon
Electric Mixer
$40 At Amazon
Mesh Sieve
$13 At Amazon
Stainless Steel Mixing Bowls
$26 At Amazon
Citrus Juicer
$20 $15 At Amazon
Microplane Grater
$18 At Amazon

Recipe notes