Mojito cheesecake

Mojito flavours in a cheesecake! (Non alcoholic except for the pipettes). I find making this one or two days in advance produces the best result!


For the base:

  • 1 pack of digestives (250g)
  • 125g butter, melted

For the filling:

  • 2 x 340g (680g) tub philadelphia cream cheese
  • 125g icing sugar
  • 3-4 limes, juiced (grate the zest too)
  • 25 fresh mint leaves, finely chopped
  • 300ml double cream
  • 2 gelatine sheets, soaked in water, then heated with 3 tbsp boiling water until melted (optional addition to make cheesecake more firm)

To decorate:

  • Lime wedges
  • Lime zest
  • Mint leaves
  • Gold sprinkles
  • Mini pipettes filled with mojito (optional)
  • Mini meringues (optional)


  1. Make the biscuit base by putting the biscuits in a food processor until blitzed.
  2. Then mix with the melted butter.
  3. Spray a cake tin with spray oil/ line with butter (try to use one with a spring form rim so that it can be removed at the end).
  4. Press down the biscuit mix in this and put into the fridge for 30 minutes to firm up.
  5. Using an electric whisk, mix together the philadelphia and icing sugar until mixed.
  6. Then add in the lime juice, zest and chopped mint leaves. Mix.
  7. Add in the double cream and whisk until the mix is thick.
  8. You can optionally add some gelatine to make it set more- just mix the soaked gelatine with the boiling water until dissolved and add it to the cheesecake mix.
  9. Place in the tin and leave overnight to set.
  10. Once set, decorate with the toppings.

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