Should this cheesecake be baked or no-bake?

This recipe uses whipped cream cheese for an airy, mousse-like texture without baking, though baking instructions can vary by preparation method.

Can I use fresh blueberries instead of preserves?

Preserves are preferred because they maintain the delicate whipped consistency; fresh berries release too much liquid and may deflate the filling.

How long does this cheesecake keep?

Refrigerate covered for up to 4 days. Do not freeze, as the whipped texture will break down when thawed.

What's the purpose of the lime zest in this recipe?

Lime zest adds intense citrus flavor and visual speckle without the extra liquid that juice alone would contribute.

Can I substitute the gingersnaps for a different cookie crust?

Yes—graham crackers or digestive biscuits work, but you'll lose the warming spice that complements the lime and blueberry.

Blueberry Lime Cheesecake with Gingersnap Crust

Name: Blueberry Lime Cheesecake with Gingersnap Crust
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: 10 servings
Ingredients: 12 oz gingersnaps; ¼ tsp kosher salt; 8 tbsp (1 stick) unsalted butter, melted; 24 oz cream cheese, room temperature; 1 cup blueberry preserves, divided; 2 tsp vanilla extract; 3 tbsp lime juice; 1 tbsp lime zest; ½ cup granulated sugar; 3 large eggs

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Blueberry Lime Cheesecake with Gingersnap Crust | CookOS

Ingredients

12 oz gingersnaps
¼ tsp kosher salt
8 tbsp (1 stick) unsalted butter, melted
24 oz cream cheese, room temperature
1 cup blueberry preserves, divided
2 tsp vanilla extract
3 tbsp lime juice
1 tbsp lime zest
½ cup granulated sugar
3 large eggs

10 Ingredients

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Instructions

1
Spray a Suvie pan with cooking spray and line with aluminum foil so that the long edge of the foil extends over the edge of the pan. Spray foil.
2
In the bowl of a food processor, combine 12 oz gingersnaps, and ¼ tsp kosher salt. Process until sandy and coarse, about 1 minute. With motor running, stream in 8 tbsp melted butter and process until combined, about 30 seconds. Transfer mixture to prepared pan and press into an even layer. Place pan in the bottom zone of Suvie. Input settings and cook now, watching closely to avoid burning. Roast at 400°F for 20 minutes.
3
Remove pan from Suvie and allow crust to cool while preparing the filling. In the bowl of a stand mixer fitted with a paddle attachment, combine 24 oz cream cheese, ½ cup blueberry preserves, 2 tsp vanilla extract, 3 tbsp lime juice, and 1 tbsp lime zest. Beat on low until combined, and then increase speed to medium and beat until smooth, about 5 minutes, scraping down the bowl as needed.
4
With the mixer running, add ½ cup sugar and mix until just combined, about 30 seconds. Add the eggs one at a time, and beat until combined, about 1 minute more. Scrape down the sides and bottom of the bowl.
5
Pour cheesecake batter over the cooled crust and tap the pan a few times on the counter to remove bubbles. Transfer pan to Suvie, input settings, and cook now. Slow Cook on Low for 2 hours.
6
Remove cheesecake from Suvie and let cool 1 hour at room temperature before transferring to the refrigerator to cool completely, 6 hours or overnight.
7
When ready to serve, remove cheesecake with foil sling, cut, and serve. Garnish with additional blueberry preserves and lime zest.