A cake stand serving a layered lime cheesecake

Layered lime cheesecake

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(17 ratings)

Prep: 30 mins Cook: 10 mins Plus overnight chilling

More effort

Serves 16

Make this stunning layered, citrussy dessert ahead of time if you're entertaining. It's a crowd-pleaser that's part key lime pie, part cheesecake, part trifle

Nutrition and extra info

Nutrition: Per serving

  • kcal428
  • fat33g
  • saturates21g
  • carbs28g
  • sugars22g
  • fibre4g
  • protein0g
  • salt0.4g
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  • 250g gingernut biscuits
  • 125g unsalted butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 600g cream cheese
  • 100g icing sugar
  • 3 limes, zested (save the juice to use in the glaze)



    The same shape, but smaller than…

  • 300ml double cream, whipped to soft peaks

For the glaze

  • 4 gelatine leaves
  • 100g caster sugar
  • 6 limes, juiced and pared, and zest of 3



    The same shape, but smaller than…


  1. Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed.

  2. Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.

  3. Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.

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Comments, questions and tips

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Braeside Drymen's picture
Braeside Drymen
10th Feb, 2019
It just doesn’t work, the cheesecake layer doesn’t set. I mixed the gelatine layer into the mixture, which then did set, so the lunch was saved. This needs revision on the web.
jaywalker's picture
2nd Feb, 2019
Made the biscuit base with ginger nuts, and let that set over night. Next day i whisked the double cream till almost stiff. Used mascarpone cheese and soft cheese mix. Also used a gelatine sachet for the jelly. AMAZING!!!!
6th Jan, 2018
I made this for Christmas Day as an alternative to Christmas pudding, in the end we all had both! This cheesecake looks amazing and tasted brilliant too. I did add extra lime zest to the cheesecake layer (1 extra lime's worth) as I wanted it to be a bit more zingy. I also decided to serve it with a fruit salsa of finely chopped pineapple, mango and pomegranate with a squeeze of lime juice. My husband said tha it was one of the best cheesecakes he's ever had, which is a fair number as it is his favourite pudding! Great recipe, than you BBC Good Food.
27th Dec, 2017
I made this for a Boxing Day lunch. The cheesecake and jelly layers both set fine. The reason for only 2 stars is that the cheesecake layer had virtually no taste. It was just a slightly sickly creaminess. The jelly layer was lovely, with a really nice lime zing to it. It worked, but I was disappointed and wouldn’t make it again.
26th Dec, 2017
I made this for Christmas day, fourteen of us and it absolutely was a crowd pleaser - I added pomegranite seeds to the topping before it set and it looked beautiful, and tasted fantastic. Thanks so much for the recipe - never made anything like this before, so a foolproof one, with the added proviso of whipping the cream before adding!!
26th Dec, 2017
I tried this with a little trepidation considering the low rating and some of the comments. I found it foolproof and it went down a treat as one of our Christmas day desserts. My only caveat is that if you are using your oldest and slightly batthered cake tin , lining the whole tin with cling film will stop there being a thin layer of jelly on the shelf of your fridge......
Heath316's picture
25th Dec, 2017
Please try this recipe!!! If the method is followed correctly you shall not be disappointed! Cannot quite believe it’s rated so low!! Made it 3 times now and I’m sure i will many more times!!
23rd Dec, 2017
I followed the original recipe (without whipping the cream first) and just beat it well with electric beaters when I added the cream and it set perfectly! With regards to the jelly, I made it once with gelatine and the jelly set, but made it a second time for some veggie friends and used Dr Oetker vege-gel and unfortunately it didn't set.
Cathy Pickles
3rd Dec, 2017
I agree, a very disappointing recipe as it didnt set. I have given the feedback to Good Food who assured me they would re test this recipe and update the web site but this hasn't been done. My guess is that the cream should have been whipped as there is no setting ingredient in the cheesecake part. A waste of time and money. Tasted delicious in sloppy trifle form though so could have been good if the recipe was correct.
Holly Ravenhall's picture
Holly Ravenhall
1st Dec, 2017
I think the step where you whip the double cream was left out.. I've always whipped it for non bake cheesecakes and this time gave the recipe the benefit of the doubt but it hasn't set. Very frustrated.


25th Nov, 2018
Is it possible to freeze this recipe at any point?
goodfoodteam's picture
27th Nov, 2018
Thanks for your question. We do not recommend freezing this recipe. All our freezable recipes are marked with a blue star above the nutritional information.
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