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.