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.
Ingredients
Makes 12
Crust
6
1
¼
5
Filling
¾
2
½
½
1
1
2
Curd and assembly
1
1
½
¼
½
6
Preparation
-
Crust
Step 1
Line a 9×9″ baking pan with parchment paper, leaving overhang on 2 sides. Pulse 6 oz. gingersnap cookies in a food processor until fine crumbs form (about 2 cups). Pulse in 1 Tbsp. granulated sugar and ¼ tsp. kosher salt. Add 5 Tbsp. unsalted butter, melted; pulse until the consistency of wet sand. Transfer to prepared pan and press firmly and evenly across entire bottom with the bottom of a measuring cup. Freeze crust while you make the filling.
-
Filling
Step 2
Using an electric mixer on medium-high, beat ¾ cup heavy cream in a small bowl until stiff peaks form. Place two 8-oz. packages cream cheese, room temperature, ½ cup sour cream, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl; sift in 1 cup (110 g) powdered sugar. Using mixer on medium-high, beat until smooth. Mix in one 2″ piece ginger, peeled, finely grated and 2 Tbsp. fresh lime juice. Scrape in whipped cream and gently fold in. Spoon filling over crust; smooth into an even layer. Freeze until filling is set, about 2 hours.
-
Curd and assembly
Step 3
Meanwhile, whisk 1 large egg, 1 large egg yolk, ½ cup (100 g) granulated sugar, ¼ cup fresh lime juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small saucepan. Place over medium heat and cook, whisking constantly, until sugar is dissolved, about 1 minute. Continue to cook, adding 6 Tbsp. unsalted butter, cut into pieces, a piece at a time and whisking to incorporate before adding more, until all of the butter has been added and curd is thick enough to coat a spoon, 2–3 minutes. If curd is not thick by the time all of the butter has been added, continue to cook, whisking constantly, about 2 minutes more. Strain through a fine-mesh sieve into a medium heatproof bowl. Let cool slightly, then cover, pressing plastic wrap directly onto surface. Chill until cool, about 1 hour.
Step 4
Scrape curd over filling; smooth into an even layer. Freeze until gently set (it will never freeze completely), about 2 hours.
Step 5
To serve, run a knife along unlined sides of pan. Using parchment, pull cheesecake from pan and transfer to a cutting board. Cut into 12 bars. Top with chopped candied ginger and finely grated lime zest.
Do ahead: Bars can be made 3 days ahead. Cover and keep frozen.
