No-bake Gin and Tonic Cheesecake!

No-bake butter cookies with delicious cream and rich cheesecake! Your G&T dessert dreams have been answered! 9 ml gin
125 ml Toonwater
75 g sugar
5 dr oetker gelatin leaves
600 g full cream cheese
300 ml heavy cream
100 g caster sugar
juice of half a lemon
garnish
150 ml lemon
2 tablets lime slices
grams
Instructions
For the cookie base
Process cookies in a food processor until smooth. Melt the butter separately and mix it into the cookies.
Press the cookies into the bottom of a 20cm deep baking tray, making sure to press them firmly. Keep it in the fridge until now! For the
Cheesecake filling, take
Gelatin leaves and soak them in cold water for five minutes. Simply soak them in cold water to harden.
Once combined, add the gin, tonic water and icing sugar to the pan and heat to dissolve the sugar.
After dissolving the gelatin leaves, soak them in cold water, squeeze out excess water and add them to hot water. Stir to dissolve the gelatin leaves thoroughly. Let the mixture cool for a few minutes, stirring frequently.
Add cream cheese, powdered sugar and lemon juice to your whisk mixer. Whisk together until smooth.
While whisking, slowly pour in the gin water while whisking. Once everything is steamed, let it sit for a minute until it becomes smooth.
Add whipped cream and beat again until smooth.
Add the mixture to the tin and mix well. Leave it in the refrigerator for 5-6 hours, preferably overnight.
For the pattern
Beat the whipped cream and powdered sugar until smooth. Place on top of your cheesecake rolls and add a lemon slice to each roll.
Sprinkle lemon zest over the cheesecake and add some herbs for decoration if you like (just for decoration)!
Note
I don’t line or line my pans for my cheesecake, but you can if you want. When I take mine out, I stick a knife into the bottom of the cheesecake and it pops out from the bottom. I used gelatin in this recipe because there is so much water to add flavor. If you don’t want to use gelatin you can use gelatin which is now available in a vegan version (follow the instructions on the pack) or even use 3 teaspoons of the G&T flavor which you can now buy from Sainsbury’s!
I use 8″ deep restaurant pans for my recipe and they fit perfectly! I use a 2D sealed star pastry bag for decoration and green tea leaves for decoration!
This cheesecake can be stored in the refrigerator for 3 days!
Enjoy!!