Pink Gin Cheesecake Recipe with Strawberry Sauce

Yup, you read that right, Pink Gin Cheesecake with Strawberry Sauce! This no bake cheesecake is for the gin lovers out there. I chose to use Graham Norton’s Own Pink Gin for this recipe. I tried this gin for the first time last year and knew immediately after tasting it that it would be AMAZING in a dessert. And I was not wrong. 😉

You could substitute the Pink Gin in this recipe for regular gin or a different spirit, white rum or tequila would be great in this too!

So how do I make this no bake Pink Gin Cheesecake Recipe with Strawberry Sauce from scratch?

This recipe can be broken down into 3 easy steps. And none of them involve baking anything! Yay! Super easy if you’re sampling the gin as you’re making it like I do. I mean you’ve gotta test it to make sure it’s good…right? The steps are as follows;

-Cheesecake Base; This only takes a minute to whip up. You can use any biscuit you prefer, digestive biscuits are a favourite pick but you can really use any that you like, even your favourite gluten free biscuit to make this recipe gluten free!

-Cheesecake Filling; This no bake filling contains gelatin to help set it. It’s super creamy and light and packs a punch with the added Pink Gin.

-Strawberry Sauce; Also known as Strawberry Coulis, I added a touch of Pink Gin to this to add extra gin because go hard or go home. 😛

Cheesecake Base

Start off by greasing and lining a 10 inch round spring form (loose bottom) cake tin, like this one. Next, take your crushed biscuits and mix together with the melted butter. Press this down firmly into the base your lined tin. I use the bottom of a cup measure to smooth it out evenly. Leave to chill in the fridge while you prepare the filling.

Cheesecake Filling

If you are using gelatin leaves, begin soaking them in a little cold water. If you are using gelatin powder, melt it in a tablespoon of hot water and set to one side. In a large mixing bowl, add the cream cheese and sugar. Whisk for a few minutes until smooth. Continue whisking and add in the cream in 4-5 additions. If using gelatin leaves, strain them from the water and melt in the microwave for 10-20 seconds. Continue whisking and pour in the melted gelatin in a slow stream. Add the Pink Gin and lime zest and continue whisking for another minute or two. Pour the filling on top of the biscuit base and chill for at least 4 hours or until set.

Strawberry Sauce

Also known as Strawberry Coulis, the strawberry sauce starts off by adding strawberries (fresh or frozen) to a small saucepan along with sugar and a squeeze of lime juice. Cook this on a medium heat for 5-10 minutes until the strawberries have softened. Take off the heat and add the Pink Gin. Blend thoroughly with hand blender or food processor. Strain the sauce with a sieve and discard the seeds. Allow to cool before spooning onto the cheesecake to serve.

For more Dessert Recipes, check out my Dessert Category, here.

Want more Recipes with Biscuits? Take a peek at my Biscuit Category, here.

Pink Gin Cheesecake with Strawberry Sauce

Delicious adult no bake cheesecake made with Pink Gin and a strawberry sauce

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 5 mins

Chill Time 4 hrs

Course Baked goods, Baking, Cake, Cheese

Cuisine Cheesecake, Dessert, Irish

Servings 10 slices

Calories 438 kcal

Equipment

• Large mixing bowl
• Whisk
• Rubber spatula
• 10 inch (25cm) round springform cake tin
• Small saucepan
• Hand Blender or food processor
• Small sieve

Ingredients

  

Cheesecake Base

• 175 grams biscuits of your choice crushed
• 75 grams butter melted

Cheesecake Filling

• 300 grams full fat cream cheese
• 90 grams caster sugar
• 280 ml whipping cream
• 50 ml Pink Gin
• 4 leaves gelatin (or 10g powdered)
• 1 lime zested

Strawberry Gin Sauce

• 150 grams strawberries frozen or fresh
• 150 grams caster sugar
• 1 big squeeze lime juice
• 15 ml Pink Gin

Instructions

 

Cheesecake Base

• In a large mixing bowl, add the crushed biscuits and melted butter. Mix well and press firmly into a greased and lined 10 inch round spring form cake tin.
• Pop into the fridge to chill while preparing the filling.

Cheesecake Filling

• Being soaking your gelatin sheets in cold water or begin melting your powdered gelatin by adding a tablespoon of hot water and mixing.
• In a large mixing bowl, add the cream cheese and caster sugar. Beat well until smooth and creamy.
• Continue whisking and add the cream in about 4-5 additions, whisking well between each addition.
• If using gelatin sheets, strain from the water and melt in the microwave for 10-20 seconds on medium heat until melted. While whisking, add the melted gelatin in a slow stream.
• Add in the gin and lime zest and continue whisking for another minute.
• Pour on top of the biscuit base, smooth over and chill for at least 4 hours.

Strawberry Gin Sauce

• In a small saucepan, add the strawberries, sugar and lime juice.
• Cook on medium heat for 5-10 minutes until the strawberries have totally softened.
• Take off the heat, add the gin and puree with hand blender or food processor.
• Press all the sauce through a sieve. Discard anything left in the sieve and leave the sauce to cool. Spoon generously on top of the set cheesecake to serve.

Notes

The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.

Keyword Adult Cheesecake, Boozy Cheesecake, Boozy Dessert, Cream Cheese, Gin, Graham Norton Gin, Pink Gin, Pink Gin Cheesecake, Pink Gin Cheesecake Recipe with Strawberry Sauce, Pink Gin Dessert, Strawberry, Strawberry Cheesecake Recipe, Strawberry Coulis