Looking for a dessert for adults only? This gluten-free no-bake gin lemon cheesecake is a fun twist on the classic cheesecake, and it’s super easy to make!
I’m absolutely in love with this 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 in summertime, 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.
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 a few hours and then serve.
This No-bake Gin Lemon Cheesecake is the perfect refreshing dessert to enjoy on a warm summer weekend.
Hope you give it a try soon!
More easy desserts to try:
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*!
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.