No-Bake Gin Lemon Cheesecake
Prep time
Total time
This gluten-free No-bake Gin Lemon Cheesecake is the perfect refreshing dessert to enjoy on a hot summer weekend.
Recipe type: Dessert
Cuisine: British
Serves: 6
For the base:
  • 150gr gluten-free digestive cookies
  • 50gr toasted almond flour
  • 2 tbsp honey
  • 3 tbsp melted coconut oil
For the filling:
  • 250gr mascarpone cheese
  • 100gr ricotta cheese, well drained
  • 6 tbsp caster sugar
  • zest and juice of 1 lemon
  • 40ml high-quality Gin
To decorate:
  • zest of 1 lemon
  • 2-3 tbsp reserved base crumble
  1. In a food processor, pulse the cookies until reaching a crumble consistency. Add in almond flour, honey and coconut oil and pulse until just combined, it should be still quite crumbly. If the mixture is too dry, add in another tbsp of coconut oil.
  2. For the filling: in a large bowl beat together mascarpone, ricotta, sugar, and vanilla. Add the zest and juice of one lemon, then slowly incorporate the gin. Mix all ingredients together until combined.
  3. Fill ⅓ of a dessert glass with the cheesecake base, then pour in the filling all the way to the top. Repeat the process with the remaining glasses.Make sure to reserve about 2-3 tbsp of crumble to decorate the cheesecake.
  4. Refrigerate for at least 4 hours, or overnight. Decorate with fresh lemon zest and sprinkle some extra crumble on top, then serve.
Recipe by The Petite Cook at