Skip the oven and go straight to dessert with this delicious Pear and Ginger Cheesecake recipe from the Kilkenny kitchen. This spring-ready cheesecake is no-bake and low-stress and still packs a punch. It combines juicy pears with a kick of ginger and has a beautiful, almost panna-cotta like consistency. The texture is soft and smooth with beautiful bite-size pieces of fresh pear. .

In the Kilkenny kitchen, famous for it’s incredible cakes that cater to a variety of dietary requirements this recipe is made gluten free. All you have to do to make this recipe coeliac friendly is to replace the digestive biscuits with a gluten free biscuit for the base.

Important to note is that because this is a no-bake cheesecake, it requires setting time in the fridge. Make it the night before you need it to allow it to set fully overnight (approx. 12 hours recommended for optimum results).

Top tip: You can also add different fruits into the mixture, just make sure they have been dried in advance to avoid excess moisture that might prevent the cake from setting fully.

Discover more delicious cakes in our Nassau street restaurant and Shanagarry Café. We are proud to cater coeliac friendly, dairy free and vegan cake options to ensure even more people can enjoy our delicious mouth-watering cakes, scones and baked goods. For opening hours please check the website.

...But for now we hope you will love this Pear and Ginger No-Bake Cheesecake recipe as much as we do! Straight from the Kilkenny kitchen to yours!




  • 250 grams digestive biscuits
  • 100 grams butter
  • 1 tsp ground ginger

  • Filling:

  • 600g cream cheese
  • 250g caster sugar
  • 500ml double cream
  • 12 sheets gelatine
  • ½ mug boiling water
  • Pear extract
  • 5 pear halves blended
  • 4 pear halves chopped


    The Base:

    Put 250g digestive biscuits in a zip-lock bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated and mix in the ginger. Tip them into the prepared tin and press firmly down into the base to create an even layer.

    The Filling:

  1. Beat the sugar and cream cheese together in a bowl
  2. Slowly add the double cream and mix it into the mixture
  3. Soak the gelatine sheets in cold water, once soft, squeeze and drain the water before dissolving it in boiling water
  4. Dry 5 pear halves and blend until it forms a puree
  5. In a mixing bowl, whisk the eggs together and add seasoning to taste. Then add the cooked onion, garlic and sweet potato to the mixture.
  6. Add the pear puree and some pear extract to taste to the mixture
  7. Fold in the gelatine and mix well.
  8. Pour the mixture into the cake tin on top of the digestive base
  9. Dry 4 pear halves and chop them, then add to cheesecake and pat down into the mixture.
  10. Set the cake in the fridge for 12 hours and keep the cake refrigerated