No-Bake Gin Lemon Cheesecake
Servings: 6
Calories: 512kcal
This gluten-free no-bake gin lemon cheesecake is a fun twist on the classic cheesecake, and it's super easy to make!
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Ingredients
For the base:
- 150 g gluten-free digestive cookies
- 50 g toasted almond flour
- 2 tablespoon honey
- 3 tablespoon melted coconut oil
For the filling:
- 250 g mascarpone cheese
- 100 g ricotta cheese well drained
- 6 tablespoon caster sugar
- zest and juice of 1 lemon
- 40 ml high-quality gin
To decorate:
- zest of 1 lemon
- 2-3 tablespoon reserved base crumble
Instructions
- 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 tablespoon 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 tablespoon 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.
Nutrition
Calories: 512kcal | Carbohydrates: 40g | Protein: 8g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 166mg | Potassium: 64mg | Fiber: 2g | Sugar: 24g | Vitamin A: 658IU | Vitamin C: 0.03mg | Calcium: 130mg | Iron: 1mg