I cannot think of a better way to celebrate the upcoming summer than this gluten-free No-Bake Gin Lemon Cheesecake. It’s superbly refreshing, with a vibrant citrusy note and a nice boozy kick. Perfect to enjoy on a warm weekend in your garden (but if you want to make it for the kids, the gin is totally omittable).
If you check my dessert section regularly, you should know by now that cheesecakes are my absolute favorite dessert to make.
When making cheesecakes, especially on summer time, I usually opt for a no-bake version, because is simple, lighter and a total breeze to make. Plus, you don’t have to turn on the oven, which is the last place you want to be near on these warm sunny days.
You may be wondering how I came up with this delicious boozy Gin Lemon Cheesecake dessert idea, so here’s a bit of background story.
Few weeks ago, DS Automobiles team asked me to come up with an innovative avant-garde recipe inspired by one of their newest models, the DS 5. Offering the ultimate expression of the brand exclusive blend of French style, technology, comfort and craftsmanship, the DS 5 features the brand’s light signature, with headlights combining LED and Xenon technologies, along with scrolling indicators. Designed to resemble jewels in their settings, these headlights are a key feature of the car’s front end.
Offering the ultimate expression of the brand exclusive blend of French style, technology, comfort and craftsmanship, the DS 5 features the brand’s light signature, with headlights combining LED and Xenon technologies, along with scrolling indicators. Designed to resemble jewels in their settings, these headlights are a key feature of the car’s front end. DS 5 continues the high-tech driving experience with its colour touch drive interface. This system provides easy access to all in-car functions, from navigation to music. It also simplifies the interior layout, with 12 fewer buttons on the dashboard and facia.If you regularly check my Instagram stories, you may have seen me driving this very DS 5 to the lovely Canterbury town the other day. It was a super fun and smooth experience driving the DS 5, which I highly recommend if you’re looking for a ultra-safe, silent, fuel efficient with low CO2emissions car.
There a lot more features that make the DS 5 the “spirit of avant-garde”, so if you’re eager to know more, check out more info here.
Inspired by the incredible DS 5, this No-bake Gin Lemon Cheesecake shares the very same qualities: it’s speedy, light, smooth, elegant, and innovative.The base is light, awesomely gluten-free and only requires few simple ingredients- and no butter in sight. All you need is crunchy toasted almond flour (also called almond meal), gluten-free digestive cookies (you can buy them or make your own), a couple of tablespoons of pure honey and coconut oil.
The filling is smooth and decadent and quintessentially Italian. The mix of rich mascarpone and ricotta cheese is lightened up by the zesty aroma of lemon juice & peel, and a nice boozy kick of high-quality aromatic gin.
Once your base and fillings are ready, all you have to do is layer them in some pretty dessert glasses, refrigerate for few hours and then serve.This No-bake Gin Lemon Cheesecake is the perfect refreshing dessert to enjoy on a warm summer weekend. Even better if served alongside a super cold Gin Lemon cocktail!
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
**This post is sponsored by DS Automobiles. All opinions as usual are my own. Thank you for supporting the brands that support The Petite Cook!**
No-Bake Gin Lemon Cheesecake
For the base:
- 150 gr gluten-free digestive cookies
- 50 gr toasted almond flour
- 2 tbsp honey
- 3 tbsp melted coconut oil
For the filling:
- 250 gr mascarpone cheese
- 100 gr ricotta cheese well drained
- 6 tbsp caster sugar
- zest and juice of 1 lemon
- 40 ml high-quality Gin
- zest of 1 lemon
- 2-3 tbsp reserved base crumble
- 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.
- 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.
- Fill 1/3 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.
- Refrigerate for at least 4 hours, or overnight. Decorate with fresh lemon zest and sprinkle some extra crumble on top, then serve.