Mojito Cheesecake (No Bake)

This delicious mojito cheesecake is made with real rum, lime juice and mint leaves, just like the cocktail! It's perfect for the summer!

I love classic mojitos, even ones without alcohol, like my virgin mojito recipe!

So, naturally, I wanted to see if I could combine one of my favorite cocktails with a refreshing, summer dessert!

I really wanted to bring together all the flavors of a classic mojito in this cheesecake! To be honest, I was actually shocked to see how much this cheesecake tasted like the drink!

If you love cheesecake and classic mojitos as much as I do, I think you'll love this dessert!

Looking for more cheesecake recipes? Check them out here!

Why you'll love this mojito cheesecake recipe

• It's easy. This dessert is incredibly simple to make!
• It's a no-bake dessert. I don't like turning on the oven in the summer! This recipe is a no bake mojito cheesecake!
• It's made with fresh ingredients. I use real mint leaves and limes, which bring out a nice brightness!
• It can easily be doubled for a larger pan. If you want more servings or a larger cheesecake, you can easily double the ingredients in this recipe for a large, 10-inch (25.5cm) pan.
• Great for entertaining. This cheesecake is light and refreshing. It would be perfect after a summer meal.

What does this mojito cheesecake taste like?

This cheesecake is so refreshing! The crust is just the perfect thickness. The cheesecake filling is tangy, but not overly sweet, even though there is no sour cream or yogurt in it.

The citrus and mint really compliment the rum, too! This mojito dessert has a wonderful flavor combination!

WHAT YOU NEED TO MAKE THIS CHEESECAKE RECIPE

Ingredients for homemade mojito cheesecake

• Cookie crumbs: I use digestive biscuits for the cookie crumbs, but you could also use graham cracker crumbs.
• Butter: I use melted unsalted butter for the crust.
• White rum: I use Bacardi Carta Blanca White Rum.
• Lime juice and zest: You'll need both lime juice and zest for this recipe.
• Cream cheese: I use full fat cream cheese at room temperature.
• Sugar: I use powdered sugar.
• Mint leaves: I use a bunch of fresh mint leaves. You could use more if you want more of a mint flavor.
• Heavy cream: I use heavy whipping cream to help the cheesecake thicken. Make sure it has at least 33% milk fat.
• Gelatin powder: I don't normally use gelatin powder for my cheesecakes, but since this recipe has a lot of liquid in it, I wanted to make sure the cheesecake would set properly. The gelatin powder gives the cheesecake a smooth and creamy texture and it also slices perfectly!
• Vanilla: I use pure vanilla extract.

Equipment you'll need

A springform pan (6-inch/15cm)
A hand mixer

HOW TO MAKE MOJITO CHEESECAKE

Step-by-step instructions

First, infuse the heavy whipping cream!

STEP 1
Roughly chop or tear apart the mint leaves and add them to the cream. Muddle them together using a muddler or the back of a wooden spoon. Then put the mixture in the refrigerator for 1-2 hours or overnight. The longer it's in the fridge, the more mint flavor you'll have in the cream.
STEP 2
Then strain the cream and discard the leaves. Keep the infused cream in the refrigerator while you make the crust.

Now it's time to make the cheesecake crust!

STEP 1
Butter the bottom of the springform pan and then line it with parchment paper. Buttering the bottom of the pan helps the parchment paper stick to it.

STEPS 2-3
In a small bowl, pour the melted butter over the cookie crumbs and mix until the butter is incorporated. It should be the consistency of wet sand that clumps together when you hold some in your hand (see Picture 3).

STEP 4
Add the crumb mixture to your prepared pan and press it into the base. I like using a spoon to even out the surface, but you could also use the bottom of a small measuring cup or a straight glass. Then put it in the refrigerator while you make the filling!

After preparing the crust, it's time to make the cheesecake filling!

STEP 1
First, you need to bloom the gelatin powder. Stir the gelatin powder with the cold water and let it sit for about 5 minutes. The gelatin will absorb the water and it will thicken. Set it aside.

STEP 2
In a large mixing bowl, beat the cream cheese with the powdered sugar, vanilla, rum, lime juice and zest until it's smooth. At this point, taste the mixture to see if you want more rum, lime juice, or zest.

STEP 3
Heat the gelatin mixture in the microwave for a few seconds to warm it up. Stir the mixture until it's runny. If you don't have a microwave, just place the bowl with the gelatin over another bowl of hot water and just keep stirring the gelatin until it dissolves and is runny.

STEPS 4-5
Pour the runny gelatin mixture into the cream cheese mixture and beat until well combined.

STEP 6
In another bowl, beat the infused cream until stiff peaks form, about 5 minutes.

TOP TIP
Placing a metal bowl in the freezer for about 10 minutes before adding and beating the cream will help to whip it up faster!

STEP 7
Add the whipped cream to the cream cheese mixture and mix until everything is combined.

STEP 8
Pour the cheesecake filling over the crust and smooth out the surface. Then put it in the refrigerator for at least 4-6 to set or overnight.

Right before serving, run a knife along the edges before unlatching and lifting the springform ring.

HOW TO CUT A NO BAKE CHEESECAKE

For me, the best way to cut this cheesecake is by using a knife with a straight blade. A serrated knife might make each slice too crumbly.

For the clean slices you see in the pictures, I just use a straight blade and press down once. I never move the knife back and forth like I would if I were slicing bread!

Then, I wipe the blade and slice again. You can dip the knife into hot water before wiping it clean if you want.

Recipe Notes

Serving Tips & Toppings

This cheesecake is delicious plain, but you could definitely enhance it with a few tweaks! Here are a few ideas:

• Squeeze some more fresh lime juice on top right before serving.
• For a boozier boost, add a teaspoon of rum on top of a slice!
• For a sweeter cheesecake, add some whipped cream on top. You could add a teaspoon (or 2) of rum in the cream, too!
• You could also add some more lime zest or finely chopped mint leaves on top, too.

Storage Tips
Cover any leftovers with plastic wrap or aluminum foil and store it in the refrigerator for up to 4-5 days.

Freezing
I prefer to freeze individual slices of cheesecake by wrapping them in plastic wrap first, and then putting them in freezer bags or a freezer-safe container.

You can freeze the cheesecake for up to about 1 ½ months. Prior to serving, I always thaw it in the refrigerator overnight.

VARIATIONS & SUBSTITUTIONS

• Instead of mint leaves and vanilla extract, you could add about ½ a teaspoon of peppermint extract if you want more of a minty flavor.
• I have tried this cheesecake with finely chopped mint leaves in the filling, but even though I'm a huge mint lover, I found it was a bit too herbaceous for me.

TIPS FOR SUCCESS

• The cream cheese is a lot easier to mix when it's at room temperature.
• Make sure you use heavy whipping cream so the cheesecake thickens properly.
• When you finish making the cheesecake filling, I suggest tasting it to see if you want more lime juice, zest, or rum before you pour the filling over the crust!
• Give the cheesecake enough time to set! It needs to be refrigerated for at least 4 hours, but overnight is even better.

FREQUENTLY ASKED QUESTIONS

OTHER NO BAKE CHEESECAKE RECIPES & DESSERTS YOU'LL LOVE!

Enjoy!
~ Voula

Let me know how this Mojito Cheesecake turns out for you in the comments below! I'd love to hear from you!

Recipe

Mojito Cheesecake

This delicious mojito cheesecake is made with real rum, lime juice and mint leaves, just like the cocktail! It's perfect for the summer!

5 from 1 vote

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Course: Dessert

Cuisine: American

Servings: 6 -8, approximately

Author: Voula

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Equipment

• 1 6-inch springform pan (If you have a large 10-inch (25.5cm) pan, just double all the ingredients).
• hand mixer

Ingredients

For the crust

• ▢ 1½ cups (150g / 5.3oz) cookie crumbs (digestive biscuits or graham cracker crumbs)
• ▢ 5 tablespoons (75g / 2.6oz) unsalted butter, melted

For the filling

• ▢ ¾ cup (200ml) heavy whipping cream with at least 33% milk fat
• ▢ a bunch of fresh mint leaves (about 3.2oz/90g) (or more to taste)
• ▢ 3 teaspoons gelatin powder
• ▢ 4 tablespoons cold water
• ▢ 17.6oz (500g) full fat cream cheese, at room temperature
• ▢ 1 cup (130g / 4.8oz) powdered sugar
• ▢ 4 tablespoons freshly squeezed lime juice
• ▢ 1 ½ tablespoons lime zest
• ▢ ¼ cup (60ml) white rum (or more to taste)
• ▢ 1 teaspoon vanilla
• ▢ some sprigs of mint and slices of lime for garnish (optional)

Note:

For best results, please read through the full post before beginning the recipe.

Instructions

Infuse the cream

• Roughly chop or tear apart the mint leaves and add them to the cream. Muddle them together using a muddler or the back of a wooden spoon. Put the mixture in the refrigerator for 1-2 hours or overnight.
• Strain the cream and discard the leaves. Keep the infused cream in the refrigerator while you make the crust.

Prep the pan & make the crust

• Butter the bottom of the springform pan and then line it with parchment paper.
• In a small bowl, pour the melted butter over the cookie crumbs and mix until the butter is incorporated. It should be the consistency of wet sand that clumps together when you hold some in your hand.
• Add the crumb mixture to your prepared pan and press it into the base. I like using a spoon to even out the surface, but you could also use the bottom of a small measuring cup or a straight glass.
• Put the pan in the refrigerator while making the filling.

Make the filling

• Stir the gelatin powder with the cold water and let it sit for about 5 minutes. The gelatin will absorb the water and it will thicken. Set it aside.
• In a large mixing bowl, beat the cream cheese with the powdered sugar, vanilla, rum, lime juice and zest until it's smooth. Taste the mixture to see if you want more rum, lime juice, zest, or finely chopped mint leaves and adjust accordingly.
• Heat the gelatin mixture in the microwave for a few seconds to warm it up. Stir the mixture until it's runny. If you don't have a microwave, place the bowl with the gelatin over another bowl of hot water and keep stirring the gelatin until it dissolves and is runny.
• Pour the runny gelatin mixture into the cream cheese mixture and beat until combined.
• In another bowl, beat the infused cream until stiff peaks form, about 5 minutes.
• Add the whipped cream to the cream cheese mixture and mix until everything is combined.
• Pour the cheesecake filling over the crust and smooth out the surface. Then put it in the refrigerator for at least 4-6 hours to set or overnight.
• Before serving, run a knife along the edges. Then unlatch and lift the springform ring.
• Garnish with some mint sprigs and slices of lime before serving, if desired. You could also add some more rum on top!
• Cover any leftovers with plastic wrap or aluminum foil and store it in the refrigerator for up to 4-5 days.
• Enjoy!

Notes

• For a stronger mint flavor, you could add some finely chopped mint to the filling. I have tried this cheesecake with finely chopped mint leaves in the filling, but I didn't really like it and I found it was too herbaceous for me.
• For a large 10-inch (25.5cm) springform pan, you can double all the ingredients.
• For clean slices, dip a straight edge knife into hot water and then wipe it before cutting into the cheesecake. 

Picture Tutorial & Tips:

I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.

Freezing

I prefer to freeze individual slices of cheesecake by wrapping them in plastic wrap first, and then putting them in freezer bags or a freezer-safe container. You can freeze the cheesecake for up to about 1 ½ months. Prior to serving, I always thaw it in the refrigerator overnight.

Baking Measurements:

I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!

 

Recipe is adapted from Baker Gatherer.

©Pastry Wishes

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