*This post may contain affiliate links. Please see my disclosure for more details!*

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!

Setting agent

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!

No-bake buttery biscuit base with a creamy delicious gin and tonic cheesecake filling! Your G&T dessert dreams have been answered!
Print Pin Rate
Category: Dessert
Type: Cheesecake
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter

Cheesecake Filling

  • 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!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.





  1. Jane Bennett on October 19, 2023 at 10:35 pm

    I want to make this cheesecake next week, can it be frozen, without compromising the texture?

    • Jane Bennett on November 2, 2023 at 5:45 pm

      5 stars
      I made this recipe for friends last night and it was a real hit. The flavour of G&T is very subtle. The texture is delicious and light. I did a test run to see if the recipe will freeze and it does so beautifully with no compromise to the texture.

  2. Elizabeth on September 11, 2021 at 10:01 pm

    5 stars
    Wow. Just wow. I usually only like baked cheesecakes and have never enjoyed fridge set ones but this was spectacular! Definitely worth trying and enjoying with loved ones. Thanks Jane 😁 😋

  3. Elizabeth on September 11, 2021 at 9:59 pm

    Wow. Just wow. I usually only like baked cheesecakes and have never l enjoyed fridge set ones but this was spectacular! Definitely worth trying and enjoying with loved ones. Thanks Jane 😁 😋

  4. Evia on August 6, 2021 at 9:06 am

    Just made this and quite liked it. Very delicate texture and flavour. I was afraid to use gelatin because every recipe I’ve tried with it has always failed, but I did finally manage to find some gelatin leaves – and it really wasn’t that complicated!

  5. Mary (Dublin, Ireland) on July 23, 2021 at 1:57 pm

    5 stars
    Made this per recipe and it was delicious. Was nervous about the amount of gelatine but it sets beautifully, light and airy and with a tang from the gin.

  6. Heidi on July 2, 2021 at 9:53 am

    5 stars
    Excited to try this to take to a friends – I could only get the dr O powder sachets which says 1 sachet sets 1 pint. Is one sachet enough please Jane? Xx

    • Jane's Patisserie on July 3, 2021 at 12:25 pm

      I have used dr oetker gelatine powder before and I think it would be fine – You can always use 1.5x but the instructions are for setting just a liquid, whereas this also has the other ingredients so it balances I find setting wise! x

  7. Jessica on February 1, 2021 at 9:06 pm

    Hi Jane can you use just pink gin in this with out any tonic water or does it need the tonic water also can I leave out the lime

    • Jane's Patisserie on February 2, 2021 at 8:06 pm

      You can use pink gin, and just gin theoretically works! Yes you can leave out the lime x

    • Amanda Brown on July 6, 2021 at 2:10 pm

      Hi U just wanted to know if you can use powder gelatin instead of leaf if so how much would you use .

    • Ana on July 11, 2021 at 11:14 am

      Hi, when i pour gin, tonic and sugar in cream cheese and after that double cream and whisk it become very very liquid, is it ok to be so liquid? I use 5 and half gelatine leaves.

    • Jane's Patisserie on July 12, 2021 at 1:55 pm

      How did it turn out? The gelatine is designed to set that liquid. x

  8. Kathleen on January 27, 2021 at 7:41 pm

    I’ve made a lot of your recipes and they are amazing! Have you thought about doing a mango and passion fruit 🙂 I might attempt one myself and see what happens!
    Thank you you’ve kept me busy during the lockdowns x

  9. Una on December 8, 2020 at 6:46 pm

    5 stars
    Made this for a friend’s birthday and it went down a treat. Recipe was easy to follow & the flavour was just perfect.

  10. Angel on July 15, 2020 at 9:38 am

    Hi! I cant seem to find gelatine leaves anywhere. Is there any alternative to this? Or can I still make it without gelatine?

    • Jane's Patisserie on July 15, 2020 at 9:42 am

      I’m afraid this one will not work without gelatine – you can buy it online quite easily!

  11. Karen on June 9, 2020 at 3:45 pm

    Can you make this with just g&t flavouring and not use the gin tonic sugar and gelatine??

  12. Charlotte on June 6, 2020 at 8:24 pm

    Hi Jane, I’ve made a few of your cheesecakes over lockdown and everyone has been a huge hit! Would this recioe work with pink gin and lemonade? Thanks

    • Jane's Patisserie on June 6, 2020 at 8:27 pm

      Hey! Ahh yay!! And yes it should as you still have the gelatine to help it set! x

  13. Karen McGavin on May 29, 2020 at 4:49 pm

    This looks amazing I’ve just made with g&t extract seemed a bit runny but I’ve frozen to set. I left out the caster sugar is that needed or only for the gelatine? Thanks

    • Jane's Patisserie on May 29, 2020 at 4:59 pm

      Did you still use the gelatine? If so, it will set fine! The caster sugar is for the gin and tonic syrup!

  14. Jamie on May 20, 2020 at 12:48 pm

    5 stars
    We first made this cheesecake and replaced the tonic with more gin, we were a bit short of gelatine so it came out a little runny but tasted delicious! Our 2nd attempt we changed the recipe a little and used 400ml of brandy (Instead of gin) and added 300gsm of white chocolate, with the correct amount of gelatine it came out perfectly and it had a double in every slice! We are now making a rum and milk chocolate cheesecake and attempting 500ml of rum! Happy lockdown! Highly recommended, thanks!

  15. Fiona Hetherington on May 13, 2020 at 1:07 pm

    Could you change the biscuit bsse to gingernut ?just getting shopping list ready to make tomorrow

  16. Kylie on January 21, 2020 at 11:06 am

    I’m wanting to try this recipe to take to a dinner party so I can’t fail 😉
    I can’t source that brand of gelatins leaves her in Australia but I can get another brand called McKenzie.
    Does it matter if it’s a different brand? My guess is they do the same job so I guess I use the same amount as per your recipe.
    I’ve made cheesecakes previously but always used powered gelatine but unsure how much to use in your recipe?
    Appreciate you assistance

    • Heidi Angell on July 2, 2021 at 1:24 pm

      I’m looking for the answer to this? I only have powder. X

  17. Penny on September 11, 2019 at 2:56 pm

    5 stars
    This is a fab recipe that works well for me every time…

  18. Angie on September 7, 2019 at 9:30 pm

    Perfect recipe, so easy and the cheesecake was amazing! Never used gélatine before so was a little nervous but so pleased with the result. Thank you Jane!

  19. Irene Vigars on July 21, 2019 at 1:30 pm

    5 stars
    Hi Jane I love your recipe for the G&T Cheesecake I made it last weekend and it was the best thing I’ve ever made, indeed the only cheesecake I’ve ever made. The neighbor gave 10/10 for it🥰😋😋

  20. William on March 20, 2019 at 10:18 pm

    I’ve got a quick question about the gelatine, isn’t that a very large amount of gelatine for the cheesecake?

    • Jane's Patisserie on March 21, 2019 at 8:29 am

      No, not at all. If you use the same ones, the Dr Oetker ones, it’s the right amount as it sets it perfectly.

  21. Tania on December 21, 2018 at 6:12 pm

    Hi !
    I would like to make this slightly lighter/healthier ! Would it be possible to replace the full fat cream cheese with quark ?
    And possibly the double cream with crème fraîche ?

    • Jane's Patisserie on December 21, 2018 at 6:18 pm

      I’ve never tried, as you need full-fat ingredients to help make it set properly.

    • Tania Cowlin on January 2, 2019 at 12:40 pm

      5 stars
      Happy New Year !
      So I made this cheesecake, but with reduced fat cream cheese and sugar free digestive biscuits. It was a success !!

    • Jane's Patisserie on January 2, 2019 at 7:09 pm

      Ahh yes! Luckily due to the gelatine reduced fat works okay, but I wouldn’t recommend it for ones without gelatine!! xx

  22. Karin on October 28, 2018 at 9:31 pm

    Hi ,
    I would like to make this delicious looking cheesecake but can’t get gelatine leaves here!!
    Can I use powdered gelatine? And if so how much should I use?

    • Jane's Patisserie on October 29, 2018 at 8:49 am

      You’d have to look at the packet instructions as they can all be different x

  23. Marilyn Lentern on October 10, 2018 at 10:35 am

    This cheesecake is very similar to one I’ve always made from a very old recipe. That used lemon jelly and lemon juice. I shall definitively be trying yours it sounds wonderful. The person who asked about freezing , my recipe I did freeze once but it altered the texture and I wouldn’t recommend. Exactly as you said.

  24. Lori on September 25, 2018 at 4:30 am

    I’ve recently gotten into gin and wines of all sorts and I’m a dessert fiend too. It was only a matter of time before I put the two together. Thanks for this recipe, I can’t wait to try it.

  25. Sammie on July 14, 2018 at 3:45 pm

    5 stars
    I love this cheesecake. Not only does it look so incredibly good, but Gin & Tonic in a cheesecake. You are an absolute star. Brilliant recipe and Pinned on my Cheesecakes Cheer Me Up board. Xx

  26. Leigh on April 11, 2018 at 7:51 pm

    If I decide to make this veggie friendly do I use the vege-gels and the g&t flavouring in place of the gelatine, gin and tonic?

    • Jane's Patisserie on April 11, 2018 at 9:39 pm

      You can still use gin and tonic in the cheesecake, but use the vegetarian setting agent. Or, yes you can still use the flavouring!

  27. Bert on March 19, 2018 at 5:23 pm

    5 stars
    Hi, can I freeze this cheesecake? I want to make it for a friend’s birthday but work most days so was wondering if I could make it on my day off and freeze till the weekend.

    • Jane's Patisserie on March 19, 2018 at 7:21 pm

      Hiya! I’ve never personally tried it with a dessert containing gelatine such as this one, as apparently it can be different once thawed after. It would be best to make one evening as late to the birthday as possible! x

  28. Ann-marie Chatterton on March 3, 2018 at 8:03 am

    5 stars
    I’ve just made this for a friends dinner party later, I’m hoping they will be impressed. The recipe was so easy to follow!

  29. Lucy on February 11, 2018 at 9:29 am

    5 stars
    I made this cheesecake last night and it was so easy! It tastes fantastic, the gin and tonic flavours really come through. I loved it that much I’m having a slice for breakfast 😊do you think I will be over the limit to drive?! 😮thanks Jane! X

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.