Mojito Cheesecake (No Bake)

Mojito Cheesecake

I absolutely love turning cocktails into desserts. Although I’m not a big drinker, I am a huge fan of cocktails and all the fabulous flavours you can create and enjoy in a pretty glass. Mojitos are one of the most well known cocktails, and they are made by mixing mint leaves, lime juice, white rum and soda water. I’ve infused the filling of this Mojito Cheesecake with lime juice, lime zest, fresh mint and mint extract to replicate that fresh and zesty mojito flavour! It’s perfect for summer and such an easy no bake dessert to make when it’s too warm to put the oven on!

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese and icing sugar. Then I mixed in the mint and lime flavours.

 

I added the double cream and whisked until it was very thick and held it’s shape. I smoothed the mixture into the tin on top of the biscuit base, then put it in the fridge overnight to set.

Mojito Cheesecake

To decorate, I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake. I placed the lime slices, mint leaves, paper straws and lime zest on top.

Mojito Cheesecake

I took this Mojito Cheesecake to a family meal and everyone absolutely loved it! The fresh mint and zingy lime flavours are the perfect refresher after a meal, and even better on a warm day.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Bake of the Week hosted by Casa Costello, and Fiesta Fridays hosted by Life Diet Health and Apply To Face Blog.

5 from 5 votes
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Mojito Cheesecake

Servings 12

Ingredients

For the biscuit base

  • 300 g Digestive Biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 2 Limes juice and zest
  • 12 Fresh mint leaves finely chopped
  • 1/2 tsp Peppermint extract
  • 300 ml Double cream

For the decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • Lime zest & Lime slices
  • Fresh mint leaves
  • Paper straws optional

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps

  4. Whisk in the lime zest, the lime juice, the peppermint extract and chopped mint leaves

  5. Add the double cream and whisk until it is very thick and holds it's shape

  6. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  7. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  8. To decorate, whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake 

  9. Add the lime slices, mint leaves and paper straws around the edge, then sprinkle some lime zest in the centre

  10. Serve immediately, store any leftovers in the fridge and eat within 2 days

You can find more of my Cheesecake recipes by clicking here!

Mojito Cheesecake

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18 comments / Add your comment below

  1. wow just wow Kat! what an amazing idea for a cheesecake, and it looks so fun too. Love your choice of decorations. thank you for sharing it with #Bakeoftheweek xx

  2. For the Love of God this looks INCREDIBLE.I could so eat it now…..I could also drink a Mojito now….Yum!.No bake Cheesecakes are my favourite and this is going down on my list of recipes to make asap!Love it Kat.Thanks for sharing with #FiestaFriday

  3. Kat this looks and sounds totally amazing! I’d never considered these flavours together but you’ve inspired me to make another vegan cheesecake… I’m going to try and replicate your decorations as it’s picture perfect! 😍Thanks so much for linking and sharing this luscious cheesecake with us at Fiesta Friday this week.

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