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! There's also some rum in there, but this is optional. It's perfect for summer and such an easy no bake dessert to make when it's too warm to put the oven on!

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Ingredient Tips & Equipment Information

• 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.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Mojito Cheesecake

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To make the base, use a food processor to whizz up the biscuits into crumbs. Or you can put them in a bowl or ziploc bag and bash them up with a rolling pin. Mix the melted butter into the biscuit crumbs, then press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set.

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For the cheesecake filling, use an electric hand whisk to mix together the cream cheese, icing sugar, lime juice, peppermint extract and rum. Add the double cream and whisk until it is very thick and holds it's shape. Then fold in the mint leaves and lime zest. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight to set, or for at least 4 hours. 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 and mint leaves on top. Add some white chocolate curls in the centre.

For the full recipe with measurements, head to the recipe card at the end of this post.

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!

How long does the cheesecake last and can it be frozen?

The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!

Can this cheesecake be made gluten free?

Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination. And especially if you're serving this to someone with an allergy or intolerance.

Can you make this recipe alcohol free?

Yes! Simply leave out the rum. Make sure to do this if you are serving the cheesecake to children, a pregnant person or anyone that doesn't consume alcohol.

More tips for making the Mojito Chocolate Cheesecake:

• I added white chocolate curls in the centre of the cheesecake, you could also melt some white chocolate and drizzle it over the cheesecake using a piping bag or a spoon.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended Equipment and Ingredients

• 23cm Springform tin
• Mixing bowls
• Kitchen scales
• Electric hand mixer
• Piping bags
• Food processor
• Angled palette knife
• Wilton 2D Piping nozzle
• Zester
• Peppermint extract

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