Raw Gin Cheesecake

Serves 2
Time 15 minutes (+ refrigeration time)


5 digestive biscuits
2 tbsp unsalted butter, melted
100g cream cheese
2 tbsp double cream
½ tsp vanilla extract
Zest of ½ lemon (or lime)
2 tbsp lemon-infused gin
1 tsp honey
Blueberries, strawberries or other seasonal fruit, to serve


Crush the biscuits inside a snaplock bag, using the base of a jar. Divide the crumbs between two glass jars. Pour the butter over the crushed biscuits and stir through, then pack down tightly. Chill for a few minutes.

In a medium bowl, loosen the cream cheese with a fork. Add the cream, vanilla extract, lemon zest, gin and honey. Mix together until smooth and combined.

Gently spoon the cream cheese mixture into the jars. Cover with a lid and refrigerate for at least two hours.

Top with fresh fruit to serve.