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No-Bake Gin Lemon Cheesecake

Course: Dessert
Cuisine: British
Prep Time: 15 minutes
Resting time:: 4 hours
Total Time: 15 minutes
Servings: 6
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!
Print Recipe


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

To decorate:

  • 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 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.
  • Refrigerate for at least 4 hours, or overnight. Decorate with fresh lemon zest and sprinkle some extra crumble on top, then serve.