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Nectarine and ginger biscuit cheesecake recipe

Nectarine and ginger biscuit cheesecake recipe

13 ratings

This gorgeously creamy no-cook cheesecake is brimming with summer flavours. Fresh nectarines add a delicious sweetness to the creamy cheesecake topping, while a crunchy ginger base adds bite. Top with nectarine slices and zingy lime zest for a seriously stunning summer dessert. See method

  • Serves 10
  • 35 mins to prepare and 3 hrs 00 mins to cool
  • 435 calories / serving
  • Freezable


  • 180g (61⁄4oz) McVities ginger nuts, crushed
  • 1⁄2 tsp Schwartz ground ginger
  • 100g Tesco English butter unsalted, melted
  • 4 ripen at home nectarines
  • 60g (21⁄2oz) caster sugar
  • 300g (10oz) Philadelphia Original soft cheese
  • 250g (8oz) Tesco ricotta
  • 1 Tesco lime, zested and juiced
  • 1 sachet Dr Oetker gelatine
  • 125ml (4fl oz) whipping cream
  • 1 tbsp Whitworths Superfine icing sugar
  • extra lime zest to garnish

Perfect with:

NectarinesHand picked for a refreshing burst of sweet flavour Nectarines
Hand picked for a refreshing burst of sweet flavour
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    33g 47%
  • Saturates

    20g 100%
  • Sugars

    22g 24%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 29.8g Protein 6.5g Fibre 1.4g


  1. Mix together the crushed ginger biscuits with the ground ginger and melted butter. Press into the base of a 20cm (8in) loose-bottom cake tin and chill while preparing the filling.
  2. Place the caster sugar and 3 of the nectarines, roughly chopped, into a food processor and blitz to a thick purée. Beat together the soft cheese and ricotta with the nectarine purée, lime zest and juice until well-combined.
  3. Sprinkle the gelatin over 4 tbsp cold water and leave for 10 minutes to go spongy. Then heat over a pan of gently simmering water to dissolve (or microwave for 20-30 seconds). Beat into the nectarine mixture.
  4. Whip the cream until it forms soft peaks and fold into the nectarine mixture. Spoon over the biscuit base and level the top with the back of a spoon. Chill for 3-4 hours until set.
  5. Carefully run a round-bladed knife around the edge of the tin and push the cheesecake out of the tin, sit on a serving plate and decorate with slices of the remaining nectarine. Dust the top with icing sugar and sprinkle with the extra lime zest.

See more Dessert recipes

Freezing and defrosting guidelines

This cheesecake freezes well as long as you freeze it before decorating and so is a great option if you are looking to make something ahead of time. Make sure you store it flat and upright in the freezer. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Cheesecake should be defrosted in the fridge and not in room temperature and an 8in cake should be left in the fridge to defrost for 8 hours.

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