No-bake Gin & Tonic Cheesecake

Crust

Filling

Gin & Tonic Jelly

Place the digestive biscuits into a zip lock bag and use a rolling pin to crush them until you have fine crumbs.

In a bowl, add the crushed biscuits, melted butter and castor sugar and mix until well combined.

Press the biscuit mixture firmly into a greased and lined 20cm diameter springform tin. Refrigerate while you make the filling.

Add the cream cheese, lime zest and icing sugar to a mixing bowl and cream it using a beater until smooth and creamy. Add the lime juice and beat well. Add the gin and mix well.

In a separate bowl, whip the cream until you have stiff peaks then gently fold into the cream cheese mixture.

Pour the mixture over the biscuit base and spread easily.

Slice the limes thinly, then arrange on top of the cheesecake. Refrigerate at least 3 hours or until set.

To make the jelly, add the water to a small dish and sprinkle over the gelatine. Leave to bloom for at least 5 minutes. Add the lime cordial, gin and castor sugar to a small saucepan and heat over low heat, stirring until the sugar has dissolved. Add the tonic water and chill for 1 hour until cold, but not set. 

Slowly pour the jelly mixture over the lime slices (to prevent it mixing with the cheesecake) and refrigerate for at least 4 hours, or overnight.

Once the cheesecake has set, slice it and enjoy!