No-Bake Pink Gin Raspberry Swirl Cheesecake That’s To Die For

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Indulge yourself with this delicious no-bake pink gin raspberry swirl cheesecake.

That’s right; pink gin is in this cheesecake, and because it is no-bake, the alcohol content is still in it.

It makes for an excellent dessert for entertaining, perfect for a 21st, a hens night, work function or Christmas party.

But don’t worry, the amount of pink gin used in this is not excessive. 

What is Pink Gin?

Pink Gin is gin and contains the same alcohol content. So the only real difference is that it has been flavoured with fruits such as strawberries, raspberries, or red currents, giving it a more sweet taste.  And there is no added sugar either.

How to make No-Bake Pink Gin Raspberry Swirl Cheesecake

If you have made a no-bake cheesecake before, you will be familiar with the process.
But if you are a first-timer. It is pretty simple. The longest part of making a no-bake cheesecake of any kind is the refrigeration time.

Preparation:
The only preparation you need for this is lining your 20cm or 8inch springform cake tin with baking paper. Or, if you have one with a loose base like mine, you can also use that and line it.

Ingredients:
There are quite a few ingredients that you will need for this recipe.

Raspberry Sauce Ingredients

• Fresh or Frozen Raspberries
• Caster or Granulated Sugar
• Water
• Lemon Juice

Biscuit Base Ingredients

• Marie Biscuits or see Note 1 for other alternatives
• Unsalted Butter

Cheesecake Filling Ingredients

• Boiling Water
• Powdered Gelatine
• Cream Cheese
• Caster or Granulated Sugar
• Thickened Cream
• Vanilla Extract
• Pink Gin
• Pink Food Colouring

Method Steps:

Raspberry Sauce Method
In a saucepan, place the raspberries, sugar, water and lemon juice. Then cook on medium heat while continuously stirring.

Do this until the raspberries break down; this can take between 5 to 10 minutes depending on if you are using fresh or frozen.

Place a strainer over a bowl and pour your raspberry sauce into the strainer. Depending on the size of your strainer, you may want to do this in a couple of batches, so it doesn’t overflow.

Doing this will remove the seeds from the sauce.

To help get as much as the sauce into the bowl, use a spoon and gently stir the mixture in the strainer. This helps move the seeds that are at the bottom so the liquid can get through.

Once the liquid is in the bowl, scrap underneath the strainer and discard the leftover pulp mixture.

And set aside to cool to room temperature. 

Cover with glad wrap and place it in the refrigerator to chill.  
Note – This step is done when you put the biscuit base into the fridge also. 

Biscuit Base Method
Place your biscuits into a food processor and crush your biscuits. Alternatively, you can place your biscuits into a ziplock bag and use something hard such as a rolling pin, to crush them up.

Melt your butter in the microwave or over low heat on the stove. Pour into the crushed biscuits and mix. You can do this directly in your food processor or in a mixing bowl.

Place the mix into your lined cake tin, and using a spoon, spread the mixture out as evenly as possible.

Using a glass or something with a flat bottom and straight sides, compress the biscuit mixture on the bottom and around the sides of the tin.

If you do not want the biscuit up the side of your cheesecake, use half of the required ingredients and compress the base.

Place the cake tin into the refrigerator to chill for 1 hour. And don’t forget to place your covered raspberry sauce in the fridge at this time also.

Note 1: As you may have gathered from my other cheesecake recipes the Marie biscuit are my go to for the base. But for alternatives to these biscuits you can use the following:

• Milk Arrowroot
• Teddy Bear
• Graham Crackers
• Plain Digestive Biscuits
• Oreos (if you want to add a chocolate biscuit base instead)

Cheesecake Filling Method
In a small bowl, place boiling water and then the powdered gelatine sprinkled over the top. Immediately mix with a fork until the gelatine dissolves.

In a large mixing bowl, add the cream cheese, caster sugar and vanilla extract. Beat on a medium-high speed until smooth.

Add the cream and beat on a low speed until incorporated. Once the cream is mixed through, add the gelatine while mixing at a low speed and then add the gin.
Bring the speed up to a medium-high until the gin is well incorporated.

You can use more or less gin if you prefer. But if adding more or less, do so a tablespoon at a time and check the taste after each addition.

Also, be careful not to add too much that it makes the cream cheese filling watery and overpowers the rest of the flavours.

Then the final step is to add the pink food colouring. Add a few drops at a time, and mix well with a spoon. Add more if needed to get the colour pink you are happy with.

How To Create The Swirl
Now it is time to add the filling and the raspberry sauce into the cake tin and create the swirl.

To create the swirl, you need to layer your mixtures.
Start with the cheesecake filling first, then using a spoon, add a little of the raspberry sauce gently on top in various places.

Then gently place another layer of the cheesecake filling and smooth it out with the back of a spoon. Then drizzle some more raspberry sauce on top in various places.

I find doing just two layers of each is enough to get the right amount of the raspberry flavour through the cheesecake with the layering.

But if you want to get more of the swirl through the inside, you can do three or four layers.

Just remember always start with the cheesecake filling first and finish with the raspberry sauce. And try not to overdo the raspberry sauce in between smaller layer.

Alternatively, you can add the raspberry sauce on just the top and follow the step below.

Once the layering is finished, take a skewer or knife and gently swirl the raspberry sauce through the cheesecake layers. Be mindful not to touch the biscuit base while doing this.

Then place your Pink Gin raspberry swirl cheesecake into the fridge to chill for five hours or until firm. You can even leave it overnight if you like.

Place the rest of the raspberry sauce into a jar or airtight container and store it in the fridge. Any excess can be used to decorate your plates or for other desserts.

Once chilled, gently remove it from the cake tin.

If the biscuit base is too high, you can gently trim it down with s sharp knife. 
Warning – the biscuit base will crumble as you cut, so do this slowly and gently. Any pieces that fall onto the top can be removed with tweezers or covered with cream if you plan to decorate the top.

Serve a slice on a plate with raspberry jam drizzled around the plate, topped with cream and fresh raspberries. Or you can ad a mixture of your favourite berries if you like.

Some of Our Favourite Dessert Recipes on JustSoYum!

I love making desserts, and it’s even better when I experiment with different types and flavours.

Here are just a few of our favourites!

• Lemon Meringue Cheesecake – one for the cheesecake and lemon meringue pie lover
• Air Fryer Nutella Doughnuts – something even the kids can help with or make
• How to make Licorice Ice Cream at Home – one for the licorice ice cream lover, no more ice creamery for you.
• Delicious Jelly Slice with Cream Cheese – a yummy jelly cheesecake slice that great for special occasions or even just a treat.

Alternatively, you can leave a comment below and let us know how you went.