Fancy a summery MOJITO COCKTAIL flavoured, SUPER EASY, dessert anyone? One that looks like it took aaaaages to make when in fact it took minutes? Mojito Cheesecake (no bake) is the one for you!
Few things in life are as wonderful as a great cocktail 🍸. Am I right people?! Preferably one enjoyed sitting at a bar, gazing across a glistening azure sea just at the start of a two week vacation somewhere hot and distant...
Holding onto that image why not treat yourself to a very easy, Mojito flavoured no bake cheesecake full of the fresh zingy Mojito flavours of lime, mint and white rum. Trust me, you will want to make this one again and again. I created it for a family gathering and everyone absolutely loved it.
Please do give it a go and rate or comment on the recipe below if you can 🍸
Enjoy a bit of lime? You might like to try my
Easy Lime Drizzle Cake with Lime Frosting
Why bake this Mojito cheesecake?
Makes a great, fresh summer dessert ✔️
Very quick and easy ✔️
Lovely fresh Mojito inspired flavours ✔️
A soft, creamy consistency ✔️
Keeps well so you can sneak away the leftovers ✔️😉😜
Digestives (Graham crackers): I personally believe these biscuits make the best cheesecake base, they soak up the melted butter, set well and do not detract from the main event, that wonderful Mojito cheesecake filling.
Melted butter: to soak up and set our crushed biscuits.
Limes: in total we use 4 limes and the zest of each of them. Each lime produces about 2 tablespoons of lime juice and we need 6 tablespoons in total.
Fresh Mint: we chop our fresh mint to release its flavour and add 4 tablespoons in all to our syrup. The mint is syphoned off and only the remaining syrup is added to the no bake cheesecake.
Caster sugar: we use caster sugar in our syrup because it dissolves quickly. Granulated sugar can be used instead, it will just take a little longer to dissolve.
White rum: a key ingredient of a Mojito cocktail! We add the rum once the syrup has cooled so that the alcohol does not cook off. We have standards.
Cream cheese: you can use supermarket own brand (I did) or Philadelphia for your lovely creamy cheesecake filling. Must be at room temperature.
Mascarpone: I love the smoothness mascarpone adds to this Mojito cheesecake, hence why I use mascarpone as well as cream cheese. Again needs to be at room temperature.
Double cream (heavy or whipping cream): this is a key ingredient of our no bake cheesecake to ensure a thick creamy result. It needs to be beaten until it forms stiff peaks.
Green food colouring (optional): the slightest dab of green food colouring is added to the syrup for the topping only.
See end of post RECIPE CARD for precise quantities and instructions.
- Make your cheesecake base by crushing your biscuits into a fine sand like consistency. Then mix in your melted butter.
- Tip the biscuit mix into your tin and press firmly down.
- Then refrigerate for at least 30 minutes to allow the base to set.
- Next, make your Mojito syrup which flavours your filling. To do this, add your lime zest, lime juice and sugar to a small saucepan.
- Heat gently until the sugar dissolves and then leave to cool for 10 minutes, so that the flavours infuse.
- Simmer gently for 1 minute.
- Leave to cool and then strain the syrup through a tea strainer or fine mesh sieve.
- Mix together your cream cheese and mascarpone until combined.
- Add ¾ of your cooled syrup and mix it in on a low setting with your hand or stand mixer.
- In a separate bowl, beat your double (heavy or whipping cream) until thick and forming peaks.
- Fold your cream into your cream cheese and mascarpone mix.
- Tip onto your biscuit base and level out.
- Create a pattern on the top my dragging the end of a teaspoon around the cheesecake in a circular motion.
- Refrigerate for 4 hours or preferably over night.
- Remove from your tin once set.
- Just before you serve your Mojito cheesecake, warm the remainder of your syrup in your microwave for about 10 seconds.
- Mix in a very slight amount of green food colouring if using.
- Hold a teaspoon of the Mojito cheesecake syrup topping over the cheesecake and allow it to drizzle over in a circular motion.
- Sprinkle over your lime zest.
- Serve immediately.
- Once your biscuit base has set you should check that it will remove from the tin easily, to avoid any problems removing the cheesecake when the filling has been added. To do this push the base of your loose-bottomed tin gently up from underneath until the base and biscuit base move up. This loosens it from the sides of the tin. Then allow it to return to its original position, and add your filling.
- To remove your cheesecake from your tin once it has set, take a knife and run it around the cheesecake in the tin until it has loosened from the sides. Then just push up from the loose bake and the whole Mojito cheesecake should easily remove.
- To create a swirl pattern on your cheesecake, place it on a lazy susan and insert the tip of the handle of a teaspoon about 3mm into the cheesecake topping. Then hold the teaspoon upright whilst you gently move the lazy Susan around so that the tip of the spoon handle drags a shallow groove over the top of the cheesecake. Repeat with another circle when you have finished the first one. When the cheesecake mixture builds up on the spoon just wipe it away and continue.
If you are an almond fan, replace digestive biscuits with crushed amaretti and 250g of cream cheese with another 250g of mascarpone.
Colour your Mojito cheesecake filling with a little green food colouring and then top with blueberries and blackberries, for a very pretty end result.
Mojito cheesecake will keep in your fridge for about 4 days, in an airtight container.
This no bake cheesecake freezes very well for up to 3 months. Thaw in your fridge and then serve. Do not refreeze.
Can I use dried mint?
How do I know when the no bake cheesecake is set?
What is the difference between a no bake and a baked cheesecake?
Love lime flavours? You might like to try these recipes:
- Hand or stand mixer
- 23cm loose based baking tin
- Lazy Susan
- Tea strainer or fine mesh sieve
- Large bowl
Mohito Cheesecake Biscuit Base
- 300 g digestive biscuits (Graham crackers) (3 US cups)
- 135 g unsalted butter (9½ tablespoons)
Mojito Cheesecake Filling
- zest of 3 limes
- 6 tablespoon lime juice
- 4 tablespoon fresh mint leaves roughly chopped
- 160 g caster sugar (11½ tablespoon)
- 3 tablespoon white rum
- 500 g cream cheese at room temperature (2 US cups + 1 tablespoon)
- 250 g mascapone (Italian cream cheese) must be at room temperature (1 US cup + ½ tablespoon)
- 300 ml double cream (heavy or whipping cream) (US = 1 cup and 3 tablespoon)
Mojito Cheesecake Topping
- green food colouring optional (I used Gooseberry from Sugarflair)
- zest of 1 lime
Mojito Cheesecake Biscuit Base
- Lightly grease the base of your baking tin.
- Slowly melt your butter over a gentle heat, do not boil.
- Either place your biscuits in a food processor and whizz until they form a sand like consistency, or pop them into large food bag, seal and whack with a rolling pin (great if you've had a bad day).
- Add your crushed biscuits to your melted butter and mix thoroughly until the biscuits have totally absorbed the butter.
- Tip the biscuit mixture into your tin and flatten out with the back of a dessert spoon (or I used a potato masher). Make sure you compress the biscuit mixture.
- Pop into your refrigerator to chill for at least 30 minutes.
- Gently push the base of your tin up to loosen the biscuit bae from the sides. This helps to remove the cheesecake when at the end.
Mojito Cheesecake Filling
- First make your Mojito flavoured syrup. Place your lime zest, lime juice, mint and sugar into your saucepan and heat gently, whilst stirring constantly, until the sugar granules have disappeared.
- Simmer gently for 1 minute then set aside to cool.
- Strain the liquid using a tea strainer or fine mesh sieve and discard the strainer contents.
- Mix your white rum into your cooled syrup.
- Place your cream cheese and mascarpone into your mixer bowl and mix on a medium-low setting until combined. 15 seconds or so should do it.
- Gradually pour in ¾ of your cooled syrup and mix on a medium-high setting until just combined. Place the remainder of your syrup in your fridge, covered, until you are ready to serve.
- Using your hand or stand mixer, beat your double (heavy) cream until it forms stiff peaks. Be careful not to over beat so that it doesn't become grainy.
- Tip your cream into your cream cheese and mascarpone mixture and fold in gently using your spatula until totally combined.
- Tip all of the mixture onto your chilled biscuit base and spread out with the back of a dessert spoon. Wipe the sides of the tin clean so that you have a clean edge.
- To create a pattern, pop your cheesecake onto a lazy susan (turn table), take a teaspoon and insert just the tip of the handle into the cheesecake topping to a depth of about 3mm only. Then move the lazy susan around so that the tip of the handle creates a circular groove through the cheesecake. You will find a build up will occur on a regular basis so just wipe this off an continue.
- Refrigerate for 4 hours minimum or preferably overnight.
- Remove from the tin by taking a butter knife and sliding this around the edge of the cheesecake. Then push up from the base to release it from the tin.
Mojito Cheesecake Topping
- Add your topping just before you serve your cheesecake.
- Remove your remaining syrup from your fridge. It should be quite thick and gloopy. If too thick to drizzle pop in your microwave for 10 seconds.
- Add a tiny amount of green food colouring.
- Take a teaspoon of your syrup and drizzle into the groves of the cheesecake moving in a circular motion. Use as much or as little of the syrup as you wish.
- Sprinkle over your lime zest.