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    Home » Recipes » All Recipes

    Mojito Cheesecake (No Bake)

    Published: Jul 17, 2022 · Modified: Jul 17, 2022 by Voula with Leave a Comment

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

    a mojito cheesecake on a white plate topped with lime slices and mint leaves

    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

    ingredients for mojito cheesecake
    Just a few simple ingredients!
    • 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.
    • 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!

    a collage of two photos of infusing heavy cream with mint

    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!

    a collage of four photos of assembling cheesecake crust step 1-4

    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!

    a collage of four photos of making mojito cheesecake filling step 1-4
    a collage of four photos of making mojito cheesecake filling step 5-8

    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.

    a closeup of a cheesecake on a cake server

    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
    Store them in an airtight container 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.

    a close up of a piece of cheesecake on a fork

    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.
    an overhead photo of mojito cheesecake with 2 slices on white plates

    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

    How long does this cheesecake last?

    You can store any leftovers in the refrigerator for up to about 4 days.

    How long does cheesecake last in the freezer?

    I keep it in the freezer for up to about 1 ½ months.

    Can I make this cheesecake without alcohol?

    Although I haven't tried it myself, technically speaking, you could use a non-alcoholic rum if you don’t want to use real alcohol. I’m not sure how it would affect the overall, taste, though.

    a slice of cheesecake on a white plate with a slice of lime and a sprig of mint

    OTHER NO BAKE CHEESECAKE RECIPES & DESSERTS YOU’LL LOVE

    no bake banoffee pie cups
    Banoffee Cups
    a-slice-of-biscoff-cheesecake-on-a-white-plate-with-biscoff-cookies-and-spread-in-the-background
    No Bake Biscoff Cheesecake
    slice of eggless chocolate cheesecake on a plate with a fork
    Eggless Chocolate Cheesecake

    Enjoy! 😀
    ~ Voula

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

    a slice of mojito cheesecake on a white plate with cut cheesecake in the background
    Print

    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!
    Course Dessert, Snack
    Cuisine American
    Servings 6 -8, approximately

    Equipment

    • 1 6-inch springform pan
    • 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
    • a bunch of fresh mint leaves
    • 3 teaspoons gelatin powder
    • 4 tablespoons cold water
    • 7.6oz (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
    • 1 teaspoon vanilla
    • some sprigs of mint and slices of lime for garnish (optional)

    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, or zest 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 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.
    • Cover any leftovers with plastic wrap or aluminum foil and store it in the refrigerator for up to 4-5 days.
    • Enjoy!

    Notes

    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
    « EARL GREY LAVENDER CAKE

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    Hi! I'm Voula

    about me photoI’m a self-taught baker, recipe developer, and aspiring food photographer with a passion for baking. Learn more about me...

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