1. Home
  2. Recipes
  3. A No-Bake Pink Grapefruit Tonic Cheesecake Is Simple Dessert Perfection

A No-Bake Pink Grapefruit Tonic Cheesecake Is Simple Dessert Perfection

Featured Image for A No-Bake Pink Grapefruit Tonic Cheesecake Is Simple Dessert Perfection
Fentimans

Creating a cheesecake can seem like a daunting task but, thanks to this no-bake pink grapefruit cheesecake recipe, it doesn’t have to be.

This dreamy dessert was developed by Fentimans who worked in partnership with UK based blogger Hello Cuppies – aka Natalie Dickinson – to create some truly inspirational baking recipes with their tonic range.

It’s a fabulous project to take up if you’ve got some time on your hands, not to mention the perfect zesty addition to any special event.

Fentimans Pink Grapefruit Tonic Cheesecake

Ingredients

For the Biscuit Base:

  • 250g digestives
  • 150g unsalted Butter

For the Cheesecake Filling:

  • 100ml Fentimans Pink Grapefruit Tonic Water
  • 500g full fat cream cheese
  • 100g Crème Fraiche
  • 125g icing sugar
  • Juice of one grapefruit
  • 75g caster sugar
  • 2 sachets vege-gel
  • 300ml double cream

Method

For the Biscuit Base:

  1. Melt the butter in a saucepan and set aside to cool whilst you smash your biscuits until they are crushed and fine. You can do this in a food processor or in a bowl with the end of a rolling-pin.
  2. Mix both together until combined.
  3. Press the biscuits into the base of a 20cm deep spring form tinand make sure it’s firmly pressed down and level.
  4. Refrigerate until the next stage is complete, or at least for 20 minutes.

For the Cheesecake Filling:

  1. Take a saucepan and add the juice and pulp of the grapefruit, Pink Grapefruit Tonic Water and caster sugar and both sachets of veg-gel mixing slowly until combined and it starts bubble creating a syrup.
  2. Take off the heat and set aside to cool.
  3. In your stand mixer, with a whisk attachment (or bowl if using a hand-whisk), add your cream cheese, crème fraiche and icing sugar. Whisk together till smooth.
  4. Starting slowly, pour in the syrup until it’s all whisked in, and smooth.
  5. Add in your double cream and whisk again till smooth.
  6. Pour the mixture in the tin, and smooth over.
  7. Leave to set in the fridge overnight and decorate with candied grapefruit.

For more baking recipes with Fentimans visit their official website.