Lime semifreddo cheesecake

Lime semifreddo cheesecake

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(15 ratings)

Prep: 20 mins Cook: 10 mins plus overnight freezing and thawing


Serves 8

This attractive frozen dessert can be made ahead and frozen for up to 3 months - perfect to get ahead for a Christmas dinner party

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal517
  • fat33g
  • saturates20g
  • carbs48g
  • sugars36g
  • fibre1g
  • protein7g
  • salt0.7g


  • 140g digestive biscuits, roughly broken
  • 75g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

For the filling

  • 300g condensed milk
  • 200g full-fat cream cheese
  • 150ml double cream
  • finely grated zest 3 limes, plus extra to serve



    The same shape, but smaller than…

  • 3 tbsp lime juice (from 2 limes)

For the cranberry compote

  • 200g fresh or frozen cranberries


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 100g golden caster sugar
  • 1 tbsp ground arrowroot or cornflour


  1. Line a 900g loaf tin with a large piece of foil. Press down well into the base and sides of the tin, and leave plenty overhanging the edges. Put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Mix with the melted butter and tip the crumbs into the prepared tin – press firmly into the base to create an even layer. Chill while the filling is made.

  2. Use an electric whisk on a medium setting to beat the condensed milk, cheese and cream together until smooth and thickened – this will take around 2 mins. Add the grated zest and juice, and beat slowly until the cheese mixture forms soft peaks.

  3. Spoon the lime mixture over the biscuit base. Cover lightly with the overhanging foil and seal firmly to keep out as much air as possible. Wrap in a second layer of foil, pop into a large freezer bag and freeze overnight.

  4. To make the cranberry compote, put the cranberries, sugar and 150ml cold water in a saucepan and bring to a simmer. Cook for 5 mins, stirring occasionally, until the cranberries are softened but holding their shape. Mix the arrowroot or cornflour with 2 tbsp cold water until smooth, then stir into the fruit. Cook for another 2 mins, stirring regularly. Leave to cool, then cover and chill. Can be frozen at this stage.

  5. Turn out the frozen cheesecake onto a platter or board and leave to thaw for 30 mins, then carefully peel off the foil. Warm the cranberry compote gently and serve with the sliced semifreddo.

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Comments, questions and tips

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3rd Feb, 2020
The ice cream itself was good but the combination did not work. We followed the recipe to the letter, the base was still rock hard and the ice cream had totally melted by the time we tried to serve it. An unhappy combination, all in all not a good recipe. Quite disappointing as most of the other recipes we tried from this site were really good.
7th Mar, 2018
Mine didn’t make the ice cream consistency and we found it had no sweetness. For me this just didn’t work unfortunately. We used dried cranberries which also added to the fail.
27th Dec, 2016
Made this for Christmas dinner and it was lovely. Didn't look quite as pretty but I think that may be that I used dried cranberries and froze the compote. Still tasted nice and everyone enjoyed it
28th Nov, 2016
Birthday treat for Gluten intolerant sister so made with digestives from Tesco Free From range. Very easy to do, made 2 the night before and left one in freezer for Christmas. Quite sweet but lime gives a lovel tang, I used blueberries which were lovely but will use cranberries for Christmas to make more festive. Only annoying thing was trying to cut through biscuit layer...used bread knife in the end, next time might be better to put biscuits on the base instead, though fruit bleeds into white of pud' it tasted lovely. As sweet had small portions and had some more the next night, kept well in the fridge though shape had relaxed, didn't detract from taste! Will do again.
28th Dec, 2015
Made this as an alternative to Christmas pudding, prepared two weeks before Christmas, and the flavour was fresh when defrosted.
26th Dec, 2015
Very quick yet tasty dessert. I used lemons instead of limes, I didn't realise til I just looked at the pic that the biscuit base should be at the top! I used raspberry coulis instead of cranberries. Thaw for longer than 30 mins, maybe 45? Very nice, would recommend.
19th Dec, 2015
Fantastic hit recipe. I make a blackberry coulis instead as didn't have cranberries. Great pudding as you can make days ahead. Easy to make too.
22nd Jun, 2015
Delicious and easy. I made this for a spring/summer party and served it with a blueberry coulis instead of the cranberry and everyone enjoyed it, and the freeze ahead part made it very convenient. It was ready to cut after 30mins out of the freezer.
12th Jan, 2015
Made this for was an absolute hit. I didn't have cranberries, so made a blackberrry coulis instead, which worked well. Delicious and easy too. A winner!
28th Dec, 2014
I made this as a christmas dessert and got a lot of compliments. The lime cheesecake was fresh and creamy at the same time and combined really well with the cranberry compote. Tip: thaw the cheesecake in a colder place for a longer time. Mine got fluffy at the ends but was still hard in the middle. Except that little disadvantage, an awesome recipe!


13th Aug, 2017
Hi, could you slice this ahead of time and then put back in the freezer?
goodfoodteam's picture
17th Aug, 2017
Thanks for your question. As you need to thaw this for half an hour before serving, and it will be very solid coming out of the freezer, we would suggest slicing once sufficiently softened rather than refreezing sliced.
25th Nov, 2014
The nutrition info - does this relate to per serving?
goodfoodteam's picture
5th Dec, 2014
Hi there, thanks for your question. Yes nutrition is per serving.
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