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!
Step by step…
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.
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.
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.
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.
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…
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| Coconut & Lime Loaf Cake | Key Lime Pie | Mango & Lime Muffins |
Mojito Cheesecake
Lime and mint cheesecake
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
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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
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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
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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
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Whisk in the lime zest, the lime juice, the peppermint extract and chopped mint leaves
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Add the double cream and whisk until it is very thick and holds it's shape
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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
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Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
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To decorate, whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
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Add the lime slices, mint leaves and paper straws around the edge, then sprinkle some lime zest in the centre
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Serve immediately, store any leftovers in the fridge and eat within 2 days
If you like this, check out more of my Cheesecake recipes!
Pin it for later!
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
Thanks so much Jenny!
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
Ah thank you Jenny! Please let me know what you think when you make it!
Wow. If this tastes like a mojito, I need to make this cake!!! And you decorated it so nicely.
Thank you Mimi!
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!
Thank you so much Monika!
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
Thanks Angela! It’s so zingy and fresh – so refreshing in hot weather!
Nothing to say but wow and can I have a big slice please. Thank you for linking to #CookBlogShare
Thanks Jacqui, and of course you can!
This cake looks beautiful, and I bet it tastes just as good! Perfect for summer! Thank you for sharing!
Thanks Jenny! It’s great when it’s too hot to bake 🙂
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.
Thank you! I was trying to make it look like a cocktail on top 😀
Ooh that does look tasty! Love the idea of turning cocktails into desserts.
Thanks Cat! It’s a very fun thing to do 😀