Bitter Sweets: Cheesecake With Ginger-Lemon Bitters

My friends, the holidays are upon us! All the baking, all the cocktails, I’m getting tired just thinking about it. You know what we need? No-bake desserts. No-bake desserts with bitters. What’s the best part of no-bake sweets? The simplicity. I don’t know about you but I don’t want to be up to my elbows (or down to my knees) in flour, butter, dough, pumpkin puree, spiced lattes, pecans, apples, pears, crumble and whatever else you’ll be baking this November. I’m talking cheesecake here. Cream cheese, graham crackers, a little butter, condensed milk, lemon and of course our bitters. It doesn’t get easier than this. You could go through the trouble of baking a cheesecake. I don’t recommend it. I recommend this! Let’s get started, friends.




Ginger-Lemon [No-Bake] Cheesecake

1 8oz. Package of Cream Cheese

1 14oz. Can of Condensed Milk

1 1/2 Tablespoons of Hella Bitters Ginger-Lemon Bitters

1 Lemon Juiced

Splash of Vanilla extract

For Graham Crust, utilize the same recipe from our Bitter Key Lime Pie.

Combine all ingredients in a bowl and blend until smooth. Your cream cheese should be at room temp. Add the cheesecake mix and refrigerate to set; at least 5 hours or up to overnight.



Dress your cheesecake up however you like. Mixed berries, apple-pear compote, whatever you want. Just be sure to add a few extra dashes of bitters to the mix!