Gin & Tonic Cheesecake Recipe: this boozy treat is full of delicious citrus flavours!

This gorgeous and oh-so-easy no-bake cheesecake recipe is subtly infused with the flavours of gin, tonic water, lemon and lime for a deliciously zesty and zingy dessert that really captures the spirit of our favourite tipple.

The beauty of this pudding (apart from being so easy to make at home - you don’t even need to turn the oven on!) is that you can make it the day before you want to eat it, and it keeps in the fridge for second servings the next day. If it lasts that long, of course!

This fabulous gin and tonic cheesecake is best served with - what else? - a refreshing G&T, in the garden, in the sunshine. Bliss!

The cheesecake base is a crunchy mix of blended Digestive biscuits and butter.

The cheesecake filling is a mix of luscious cream cheese, double cream and gin - all given a zesty lift from the addition of fresh lemon and lime zest and juice.

And the cheesecake topping is a mouthwatering syrup made with gin, tonic, sugar and lemon juice. Yum!

Give it a go…

1. To make the base, blitz the digestive biscuits in a food processor or crush them in a sandwich bag with a rolling pin until you have fine crumbs. Melt the butter and combine thoroughly with the biscuit.
   
   Top tip: you want the biscuit mixture to be squidgy enough that it will form a base, but not overly wet - if you need to add more butter or biscuit crumbs to get the right texture, play around with the quantities.
   
   Butter and line a 23cm loose-bottomed tin then press the buttery crumb mixture firmly down into the base to create an even layer. Chill in the fridge for an hour or until it is firmly set.
2. To make the cheesecake filling, mix the cream cheese, cream, icing sugar, gin, lemon and lime zest and juice together in a bowl until completely combined. Spoon the cream mixture onto the biscuit base and smooth the surface with a flat knife or spatula. Leave to set in the fridge for at least six hours or overnight.
3. To make the cheesecake topping, gently heat the gin and tonic with the lemon juice and sugar and stir gently until all the sugar has dissolved and you’re left with syrup. Leave to cool.
4. Once your cheesecake is set, carefully slide the cake onto a serving plate. Decorate with slices of lemon and lime (or you could use curls of zest if you prefer) then drizzle the gin and tonic syrup over the top. Allow the cheesecake to come to room temperature before serving. Enjoy!

To make the base, blitz the digestive biscuits in a food processor or crush them in a sandwich bag with a rolling pin until you have fine crumbs. Melt the butter and combine thoroughly with the biscuit.

Top tip: you want the biscuit mixture to be squidgy enough that it will form a base, but not overly wet - if you need to add more butter or biscuit crumbs to get the right texture, play around with the quantities.

Butter and line a 23cm loose-bottomed tin then press the buttery crumb mixture firmly down into the base to create an even layer. Chill in the fridge for an hour or until it is firmly set.

To make the cheesecake filling, mix the cream cheese, cream, icing sugar, gin, lemon and lime zest and juice together in a bowl until completely combined. Spoon the cream mixture onto the biscuit base and smooth the surface with a flat knife or spatula. Leave to set in the fridge for at least six hours or overnight.

To make the cheesecake topping, gently heat the gin and tonic with the lemon juice and sugar and stir gently until all the sugar has dissolved and you’re left with syrup. Leave to cool.

Once your cheesecake is set, carefully slide the cake onto a serving plate. Decorate with slices of lemon and lime (or you could use curls of zest if you prefer) then drizzle the gin and tonic syrup over the top. Allow the cheesecake to come to room temperature before serving. Enjoy!