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 No Bake 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!
How to make Mojito Cheesecake
To make the base, use a my food processor to whizz up the biscuits into crumbs. 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. For the cheesecake filling, use an electric hand whisk to mix together the cream cheese and icing sugar. Then mix in the mint leaves, lime juice and zest.
Add the double cream and whisk until it is very thick and holds it's shape. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight to set.
To decorate, whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake. Place the lime slices, mint leaves, paper straws and lime zest on top.
How do you make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
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.
Recommended Equipment and Ingredients*
- 23cm Springform tin
- Electric hand mixer
- Food processor
- Wilton 2D Piping nozzle
- Zester
- Piping bags
- Peppermint extract
- Paper straws
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More recipes using lime...
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
- ½ tsp Peppermint extract
- 300 ml Double cream
For the decoration
- 200 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- Lime zest & Lime slices
- Fresh mint leaves
- Paper straws optional
Instructions
- 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
- 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
- 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
- Whisk in the lime zest, the lime juice, the peppermint extract and chopped mint leaves
- Add the double cream and whisk until it is very thick and holds it's shape
- 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, mint leaves and paper straws around the edge, then sprinkle some lime zest in the centre
- Serve immediately, store any leftovers in the fridge and eat within 2 days
jenny paulin
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
thebakingexplorer
Thanks so much Jenny!
jenny walters
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
thebakingexplorer
Ah thank you Jenny! Please let me know what you think when you make it!
Mimi
Wow. If this tastes like a mojito, I need to make this cake!!! And you decorated it so nicely.
thebakingexplorer
Thank you Mimi!
Monika Dabrowski
I am guessing this is many people's idea of food heaven, me included - I adore both cheesecake and mojito (mojito especially!). Looks stunning too!
thebakingexplorer
Thank you so much Monika!
Mojitolover
Sounds delicious and looks amazing but a little confused - please forgive me if I’m mistaken or have misread but there doesn’t seem to be any rum in the ingredients. If there is, please can you advise when to add and how much? Can I add rum or will it affect the setting of the cheesecake?
thebakingexplorer
Hi, yes there is no rum in the cheesecake. It's inspired by the flavours of a mojito - primarily lime and mint - such a yummy combination in a cheesecake! Adding rum will indeed affect the setting of the cheesecake and you'd have to add quite a lot to get a strong rum taste, which would make the cheesecake quite loose in texture.
Angela / Only Crumbs Remain
Ooh my words Kat - this looks heavenly! I'm not at all surprised that your family abasolutely loved it, I can just imagine how good those fresh flavours are.
Angela x
thebakingexplorer
Thanks Angela! It's so zingy and fresh - so refreshing in hot weather!
Jacqui Bellefontaine | Recipes Made Easy
Nothing to say but wow and can I have a big slice please. Thank you for linking to #CookBlogShare
thebakingexplorer
Thanks Jacqui, and of course you can!
[email protected]
This cake looks beautiful, and I bet it tastes just as good! Perfect for summer! Thank you for sharing!
thebakingexplorer
Thanks Jenny! It's great when it's too hot to bake 🙂
Life Diet Health
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.
thebakingexplorer
Thank you! I was trying to make it look like a cocktail on top 😀
Cat | Curly's Cooking
Ooh that does look tasty! Love the idea of turning cocktails into desserts.
thebakingexplorer
Thanks Cat! It's a very fun thing to do 😀