Mojito Cheesecake (No Bake)

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 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 leaves, lime juice and zest.

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.

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.

How do I 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*

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More recipes using lime…

Coconut & Lime Loaf Cake	Key Lime Pie	Mango & Lime Muffins

No Bake Mojito Cheesecake

Lime and mint cheesecake

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: Cheesecake

Prep Time: 45 minutes

Total Time: 45 minutes

Servings: 16

Author: thebakingexplorer

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

• 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

Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

If you like this, check out more of my Cheesecake recipes!

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