*This post may contain affiliate links. Please see my disclosure for more details!*
A Delicious No-Bake Pimm’s Cheesecake thats perfect for summer – the Cheesecake version of the popular Drink!
So recently I shared my recipe for my Baileys Strawberries & Cream Cheesecake and it was a wonderful hit. I was a little astounded by it, but it did make me want to share another alcoholic treat as its approaching the summer months. I realise that alcoholic ones aren’t always everyone choice, but I do have over FIFTY other cheesecakes that you can choose from on my blog… thats right. FIFTY. Maybe I should stop soon?!
But anyway; this recipe is DELICIOUS. I wouldn’t say that Pimm’s is my favourite drink in the world year round, as I am more of a Summer Pimm’s drinker like most of us are, but thats not a bad thing. I would definitely say that Pimm’s is a unique flavour, that is definitely improved and married with the flavours of Mint, Orange, Strawberry and Cucumber. Yeah thats right, Cucumber.
It does sound a little odd to say that out loud if you have never seen or drunk a Pimm’s before, but its definitely a thing. It’s the recommended serving on the bottle, and its what you get served everywhere, so its definitely not something to mess with! I will admit eating all these flavours in cheesecake form is a little different, but you don’t actually have to eat them if you don’t want to.
I do think that decorating the Pimm’s Cheescake with these ingredients did make it pretty, and did make it more obviously ‘Pimm’s’ however. I know I often go all out when it comes to decoration, but thats just me! You could add in chocolate if you wanted for example, but I’m not sure on the flavour combinations of chocolate and Pimm’s… might be a little odd.
I would say that the flavour isn’t the strongest in this cheesecake, unless you use the gelatine. I’ve made it several times in both ways, and I do like both but thats me. If you do want the stronger flavour then you can use 200-250ml of Pimm’s compared to the 125ml without.
The mixture, if you do use the gelatine, will be quite runny but it will set, you just have to be patient! If you do want to do this, then I did it by soaking the Dr Oetker Gelatine leaves in cold water for 5 minutes to soften them, whilst slowly heating the cream. Once the cream was hot enough, I squeezed the water out of the leaves, and put them into the cream, and whisked till they dissolved.
After waiting about 7-8 minutes for the cream mixture to cool, I then poured it into the cheesecake mix as described, and whisked together. Then, I poured it onto the base and left it to set fully.
This is definitely the sort of dessert to bring out at a party, or for a special occasion, or if you’re craving something different. I wouldn’t judge anyone for eating more than one slice, because I definitely do, but hey ho… you only live once right! Enjoy! x
- 300 g Digestives
- 150 g Unsalted Butter/Stork (melted)
- 600 g Mascarpone (or Full Fat Cream Cheese)
- 100 g Icing Sugar
- 300 ml Double Cream
- 125 ml Pimm's (straight)
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 1 tbsp Pimm's
- Orange Slices/Peel
- Fresh Mint
- Cucumber Slices
- Freeze Dried Strawberries
- Blitz the Digestives Biscuits in a food processor, or bash them up as finely as you can in a bowl.
- Mix in the melted Butter, and press down firmly into the bottom of an 8"/20cm Deep Springform Tin.
- Leave to set in the fridge for now whilst doing the rest.
- In a stand mixer, or a large bowl with an electric hand whisk, add you Mascarpone and Icing Sugar and whisk till smooth.
- Once smooth, add in your Double Cream and straight Pimms, and whisk again till thick and combined.
- It shouldn't take that long at all to whisk, and it might look a little weird at first but it will come together. Try not to over whisk.
- Once mixed, add it onto your biscuit base, spread evenly, and chill in the fridge overnight or for 5-6 hours minimum. Alternatively, freeze for a couple of hours.
- Whip up the 150ml of Double Cream with the Icing Sugar and 1tbsp of pimm's to soft peaks.
- Dollop the cream into the middle of the cheesecake, and decorate!
- I had wedges of orange, fresh mint leaves, thin slices of cucumber, and whole and quartered strawberries.
- Enjoy! x
- I used the regular Pimm's straight out of the bottle, but I'm sure the special edition ones would work as well.
- You can use gelatine or a vegetarian equivalent in the cheesecake, but thats up to you. If you do, you can increase the Pimm's quantity to 200ml. I've made this using Gelatine leaves and used 5 of the Dr Oetker ones.
- The cream on top is completely optional, but it makes a nice base for the decoration to sit on. Alternatively, you can pipe the cream on like I do with my other cheesecakes, and then decorate accordingly.
- This cheesecake will last for 3 days in the fridge, or up to 3 months in the freezer.
Find my other Cheesecake Recipes on my Recipes Page!
© 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.