No Bake Mojito Cheesecake

A no bake cheesecake inspired by the cocktail, with lime, mint and rum

Course Dessert

Cuisine British

Keyword Cheesecake

Prep Time 45

Setting time 4

Total Time 4 45

Servings

Calories 462kcal

Author thebakingexplorer

Ingredients

For the biscuit base

300 g Digestive Biscuits
135 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
½ tsp Peppermint extract
3-4 tbsp White rum
12 Fresh mint leaves very finely chopped
300 ml Double cream

For the decoration

200 ml Double cream
1 tbsp Icing sugar
1 tsp Vanilla extract
Lime slices
Fresh mint leaves
White chocolate curls

Metric - US Customary

Instructions

To make the base use a food processor to whizz up the biscuits into crumbs, or bash them gently with a rolling pin in a bowl or ziploc bag
Mix in the melted butter into the biscuit crumbs and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge while you make the filling
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar, rum, lime juice and peppermint extract until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it's shape
Fold in the lime zest and chopped mint leaves
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
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Add the lime slices and mint leaves to decorate, then sprinkle some white chocolate curls in the centre
Serve immediately, store any leftovers in the fridge and eat within 2 days

Notes

It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
I like to use digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition