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My Gluten Free Gin and Tonic Cheesecake Recipe (No-Bake)

Say hello to my gluten free gin and tonic cheesecake recipe! It's 100% no bake, so it's super simple and just needs chilling in the fridge.

Course Dessert
Servings 10 people

Ingredients

For the biscuit base

  • 320 g gluten free digestive biscuits
  • 150 g hard margarine / butter

For the cheesecake

  • 5 gelatine leaves (I use the Dr. Oetker Platinum Grade Leaf Gelatine)
  • 70 g caster sugar
  • 150 ml gin
  • 50 ml tonic water
  • 600 g cream cheese (For this I used full fat Philadelphia for this one)
  • 100 g icing sugar
  • 1 lime, juiced
  • 300 ml double cream

For the topping

  • 2 limes
  • 2 lemons

Instructions

  1. Crush your gluten free digestives. I place mine in a sandwich bag and hit them with a rolling pin. You can make them quite small or have some chunkier bits.

  2. Melt your margarine or butter - I do this in the microwave.

  3. Pour your melted margarine/butter into your crushed biscuits and mix together.

  4. Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly.

  5. Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)

  6. Soak your gelatine leaves in a bowl of cold water for about 5 minutes.

  7. Add your caster sugar, gin and tonic to a small saucepan and heat until the sugar completely dissolves. Remove from the heat

  8. Then take your gelatine leaves out of the water, squeeze each one of them out and add to the gin mixture. Stir them in to combine.

  9. To make your cheesecake filling mix together your cream cheese, icing sugar and lime juice. I use my KitchenAid to do this on a low/medium setting for only about 10-20 seconds until smooth. You could you an electric hand mixer too.

  10. Add your gin mixture in whilst having your mixer mixing slowly. Do this until smooth.

  11. Add in the double cream and keep mixing until it firms up a little. Remember it won't firm up as much as some of my other cheesecakes because of the liquid content, but it will when it chills in the fridge thanks to the gelatine (I had the KitchenAid on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split!).

  12. Spread your mixture on top of the biscuit base and place in the fridge to chill overnight. The gelatine should give it a really nice hold.

  13. To decorate grate some lemon and lime zest on top and randomly place some slices of lemon and lime on top.

  14. Keep refrigerated until serving and if you have leftovers. Enjoy!

Recipe Notes

I use a 20cm loose bottom deep tin, but you could also use a springform tin.