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No-bake buttery biscuit base with a creamy delicious gin and tonic cheesecake filling! Your G&T dessert dreams have been answered!
Gin and tonic cheesecake
So yes, I went there and I did it and YUMMY. I honestly will say from the beginning, it’s gin and tonic flavoured (obviously) so if you don’t like gin… or tonic… you might want to look at something else delicious like my no-bake triple chocolate cheesecake.
But anyway, back to gin. I would say that gin is still a big ‘thing’, and it’s ever more growing! Particularly in recipes such as my gin & tonic drizzle cake… like it blows my mind. I still can’t keep up with the response to that recipe, so I obviously being me couldn’t resist doing a cheesecake!
There is something new about this gin and tonic cheesecake recipe, however, in the fact that I made it using gelatine. I’ve never been against using gelatine in the first place, but I would rather make a recipe not using a setting agent as I find it easier, and then it’s not a problem for those who don’t eat meat.
However, with the amount of liquid that has to go into this recipe, and it being a no-bake recipe, it needed a bit of a helping hand. Without anything, it would be a sloppy mess! Adding in the smidge of lime helps towards the setting, and using full-fat cream cheese and double cream is still a must, but the gelatine is kinda important. You can get vegetarian alternatives these days in nearly all supermarkets, or you can get gin and tonic flavouring to make the recipe cheaper and easier, but I wanted to use actual gin and actual tonic.
I know this recipe looks relatively simplistic in comparison to my others, but this in a way just doesn’t need much else! It’s also a problem with I’m not sure what on earth I could also use to decorate it that doesn’t require too much effort. Inspiration isn’t too high for G&T things other than a mini bottle per slice!
Too far maybe?! If you aren’t a fan of lime, you could use lemon, or something else, or completely leave it out! I think it adds a nice bit of colour to the cheesecake, and that bit of necessary decoration.
I do think that the flavour will change depending on which gin or which tonic you use, but a stronger flavoured one is best. The flavour isn’t overpowering in this recipe, but there’s a delicious hint of all things delightful. If you don’t like tonic though, top tip – you can use lemonade!
More G&T recipes
If you wanted to go all the way, you could easily decorate this with some gin & tonic fudge, or you know, serve it on the side for a gin party. Or if a cheesecake isnt your thing but gin and tonic is, theres always cupcakes and a layer cake which are just as delicious! Either way, I know this is going to be a showstopper for all you gin lovers out there! Enjoy! x
No-Bake Gin and Tonic Cheesecake!
- 300 g digestives
- 150 g unsalted butter
- 125 ml gin
- 125 ml tonic water
- 75 g caster sugar
- 5 Dr Oetker gelatine leaves
- 600 g full fat cream cheese
- 300 ml double cream
- 100 g icing sugar
- Juice of half a lime
- 150 ml double cream
- 2 tbsp icing sugar
- Lime zest
- 12 lime slices
For the Biscuit Base
- Blitz the biscuits in a food processor till they are a fine crumb. Melt the butter separately and then mix into the biscuits.
- Press the biscuits into the bottom of an 8"/20cm deep springform tin and make sure its firmly pressed down. Refrigerate for now!
For the Cheesecake Filling
- Get the gelatine leaves, and soak them in COLD water for five minutes. They just need to be submerged into the cold water to be soaked.
- Once they are soaked, add the gin, tonic water and caster sugar into a pan and heat so the sugar dissolves.
- Once its dissolved, take the gelatine leaves out of the cold water, squeeze the excess water out, and add to the hot gin liquid. Mix so that the gelatine leaves dissolve fully. Let the mixture cool for a few minutes, stiring often.
- In your stand mixer with a whisk attachment, add your cream cheese, icing sugar, and lime juice. Whisk together until smooth.
- Whilst whisking slowly, pour in the gin liquid slowly so that its incorporating as you whisk. Once all whisked in, whisk for a minute until smooth.
- Add in your double cream and whisk again until smooth.
- Add the mixture to the tin, and smooth over. Leave to set in the fridge for 5-6 hours, or preferably over night.
For the Decoration
- Whisk together the double cream and icing sugar until smooth. Pipe onto your cheesecake in swirls, and add a slice of lime per swirl.
- Sprinkle the zest of a lime on top of the cheesecake, and if you want (for decoration only) add a little straw for decoration!
- For my cheesecakes, I don't personally line or grease my tins, but you can if you want to. When removing mine, I just run a knife underneath the cheesecake, and it lifts off the base.
- I used gelatine in this recipe because there was a lot of liquid to add the flavour in. If you'd rather not use gelatine, you can use vege-gels which now exist as a vegetarian alternative (follow its packet instructions), or even use 3tsps of G&T flavouring that you can buy at Sainsbury's now!
- I use a 8"/20cm deep springform tin for my recipe, and it fits it perfectly! I use a 2D closed star piping tip for decoration, and some green stripey straws for the decorational straws!
- This cheesecake will last for 3 days in a fridge!
Find my other Cheesecake Recipes on my Recipes Page!
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