No-bake Mojito cheesecake
Are you ready for the ultimate no-bake mojito cheesecake? Yes, you read it right MOJITO cheesecake! This cheesecake has the flavor of your favorite cocktail and it is refreshing. The cheesecake is fresh, sweet, and minty, just like a mojito.
This mojito cheesecake is made of a digestive cookies crust, a lime mojito filling, and a mojito topping. The mojito taste comes from the ingredients because the same ingredients are used that go into a mojito: rum, lime, mint, and sugar. This is the best combination in the world: it is fresh, sweet, and sour. This is a fresh and easy cheesecake that is perfect for the summer.
Because the mojito cheesecake is a no-bake, the cheesecake doesn’t have to go into the oven and only needs to stiffen in the refrigerator. Do you want more no-bake recipes? Check out the recipe for Dutch arretjescake, which is a no-bake chocolate cookies cake.
Do you love making cheesecakes? Do you want to make the perfect baked cheesecake without failures? In the ultimate cheesecake guide, I share all my tips for baking the perfect cheesecake (without failures). You should also take a look at one of the following cheesecake recipes – or more: passionfruit cheesecake.
This recipe was a request from multiple colleagues. It was the first time I made this cheesecake and I really loved it. All my colleagues were also a big fans of the cheesecake – they now want me to make it more often. I couldn’t keep this recipe a secret from you.
Ultimate Baking Guide
Do you want to improve your baking? Read my Ultimate Baking Guide where I share the best baking tips ever. No more baking failures!
What is a no-bake cheesecake?
A no-bake cheesecake is a cheesecake that doesn’t have to go in the oven. It only needs to stiffen in a refrigerator.
A no-bake cheesecake is a lot easier to make than a baked cheesecake because there are no eggs and no oven involved. It can be complicated to bake a cheesecake because there are a lot of things you have to take into consideration. Things like over-mixing, over-baking, and cracks are common in baked cheesecakes. So take the easy ride and make a no-bake cheesecake.
Ingredient Notes
- Digestive biscuits – I used digestive biscuits in this recipe because I love the taste of digestive biscuits in cheesecakes. But you can substitute the digestive biscuits with any other cookie for your crust. If you use Graham Cracker Crumbs instead of digestive biscuits add about 60 grams of granulated sugar to the mixture to make it sweeter.
- Unsalted butter – I love to regulate the amount of salt I use for baking, that is why I always use unsalted butter. It also will create the perfect buttery base.
- Cream cheese – use room temperature cream cheese for a smooth cheesecake filling. I personally love Philidelphia cream cheese. If you are in a rush, you can soften the cream cheesecake by putting it in the microwave for 5 seconds.
- Heavy cream or whipping cream (at least 36% fat) – use cold whipped cream so it can be beaten into stiff peaks, which makes the filling thicken and more like a mousse. The fat helps the cheesecake set more properly. Therefore don’t substitute with cream with less fat!
- Sour cream – use room temperature sour cream for a smooth cheesecake filling. Sour cream and heavy cream add moisture to the cheese and soften the texture. Furthermore, it adds a hit of sour tang to the cheesecake.
- Granulated sugar – beats a little more air into your cheesecake and breaks down the cream cheese. Adding a little bit of powdered sugar helps to thicken the filling without affecting the taste.
- Vanilla extract – gives an extra flavor to your bakings, use a great quality for a better flavor.
- Limes – Limes are key for giving this cheesecake the mojito flavor. Use fresh limes for the lemon juice and lemon zest. The flavor of fresh limes is more intense and brighter than the bottled variant.
- Mint – Mint is essential to give the cheesecake the Mojito flavor.
- Rum – for the ultimate mojito taste you have to add a little bit of rum. Do you want to make the cheesecake without alcohol? Then you can skip this part or replace the rum with rum without alcohol.
Expert tips
- Time management: Are you running out of time? You can make the cheesecake or only the cheesecake crust up to two days in advance. The cheesecake needs to stiffen for a minimum of 6 hours in the refrigerator.
- Thicker cheesecake: adding powdered sugar, refrigerating the cheesecake, and adding fat stiff whipped cream all contribute to making a thicker cheesecake.
- Ingredient temperature: it is super important to have the cream cheese and sour cream at room temperature. The whipped cream must be cold, to beat it in stiff peaks.
The equipment you need for this mojito cheesecake
- Springform of 10 inches (27 cm)
- Hand mixer or a stand mixer
- Mixing bowl
- Saucepan
- Sieve
- Muddler
- Optional: food processor
How to cut a no-bake cheesecake?
The easiest way to cut a cheesecake is to dip a large chef’s knife in warm water and then dry it with a towel. This allows the warm knife to slice through the cake. Then repeat these steps every time.
How long can you store a no-bake cheesecake?
You can keep a covered no-bake cheesecake in the fridge for three days and in the freezer for three months. Don’t keep the cheesecake longer than 6 hours out of the refrigerator.
Fridge: Cover the cheesecake before putting it in the fridge. You can do this by putting the cheesecake in a pedal bin bag or by covering it with cling film.
Freezer: You can also freeze an undecorated cheesecake for three months. Before freezing the cheesecake needs to stiffen for at least 6 hours in a refrigerator. Remove the cheesecake from the freezer 24 hours before serving and then decorate.
FAQ
Can I make this cheesecake without alcohol?
Yes, you can leave the rum out of the recipe to make this recipe pregnancy and Kidd friendly.
How do you remove the springform?
Move with a knife around the sides of the springform, before removing it. Removing the springform will be a lot smoother this way.
What to use if you don’t have a muddler?
Don’t worry if you don’t have a muddler. These are some substitutes for a muddler: a wooden spoon, tamper, wooden meat pounder, dowel, French rolling pin, and a mortar and pestle.
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No-bake Mojito Cheesecake
Equipment
- Sauce pan
- Optional: food processor
Ingredients
Crust
- 75 grams unsalted butter
- 400 grams digestive biscuits
Filling
- 900 grams cream cheese (Philadelphia) room temperature
- 300 ml heavy cream cold
- 100 grams granulated sugar
- 60 ml rum
- 60 grams sour cream room temperature
- 1 lime
- 2 tbsp powdered sugar
- 2 tsp vanilla extract
- 4 leaves of mint
- 20 grams whip it stabilizizor for whipped cream
Mojito Topping
- 50 ml rum
- 2 limes + extra for decorating
- 12 leaves of mint + extra for decorating
- 2 tbsp granulated sugar
- 2 sheets gelatine
- Optional for decorating: whipped cream (whipped mascarpone cream), limes in slices and mint leaves.
Instructions
The Crust
- Grease the spring form well with butter and line the bottom with baking paper. Grease that too, to prevent the cake from breaking or tearing out of the bottom.
- Crumble the digestive biscuits in a food processor. You can also crumble the cookies by wrapping them in a tea towel and buttoning them or putting them in a bag and then hitting them with a rolling pin. Melt the butter in a saucepan over low heat. Add the crumbled biscuits to the butter and mix briefly.75 grams unsalted butter, 400 grams digestive biscuits
- Spread the base mixture over the lined baking pan and press down well with the back of a spoon or a glass. Put it in the fridge for about 15-30 minutes, so that the butter starts to solidify again and that you have a firm bottom.
The Mojito Filling
- Mix the heavy cream stiff in a mixing bowl with a hand mixer on the highest setting (about 4 minutes). You can check this by turning the bowl upside down, when the whipped cream sticks to the bowl, it is stiff.300 ml heavy cream
- Grate the lime and add the zest into another mixing bowl. Squize ½ of the lime into a glass and add the mint and the rum. Mud everything together with a muddler. Sieve the lime juice above the lime zest mixing bowl. Add all the other ingredients for the filling into the lime mixing bowl and mix it for about 4 minutes together until smooth and creamy (at medium speed). Scrape down sides of the bowl.900 grams cream cheese (Philadelphia), 100 grams granulated sugar, 60 ml rum, 60 grams sour cream, 1 lime, 2 tbsp powdered sugar, 4 leaves of mint, 20 grams whip it, 2 tsp vanilla extract
- Fold the whipped cream into the cream cheese mixture until combined. You can do this with a mixer on low speed or with a rubber spatula. Combine carefully as you don't want to flatten the whipped cream. Pour the filling in the crust. Cover the cheesecake with spring foil and place it into the refrigerator for a minimum of 6 hours to stiffen.It's no problem to take the cheesecake out of the fridge to add the mojito topping. Then put it back
The Mojito Topping
- Fill a container/bowl with cold water and place the 2 gelatine leaves in it, one at a time. Let it soak for about 5 minutes.2 sheets gelatine
- Meanwhile, cut 2 limes into small wedges and squeeze them over in a glass. Add the rum, the sugar and the mint leaves into the glass. Crush everything with a cocktail muddler, so that the juices are released well. Sieve the lime liquid above a sauce pan. Keep stirring this until it is well heated.50 ml rum, 2 limes, 12 leaves of mint, 2 tbsp granulated sugar
- Remove the gelatine leaves from the cold water and squeeze them above the water. Then add the squeezed out gelatine leaves to the warm mint-lime syrup. Keep stirring until the leaves are dissolved.
- Divide the warm mixture over the cheesecake and let it set in the fridge for a minimum of 2 hours (but the cheesecake itself has to stiffen for at least 6 hours). The warm mixture will still be liquid when you divide it over the cheesecake, but it will harden in the fridge.
- Decorate the cheesecake with (mascarpone) whipped cream, mint leaves and lime slices.
Notes
- Alcohol free: Leave the rum out of the recipe to make this recipe pregnancy and Kidd friendly.
- Stiffen: the no-bake needs to stiffen for a minimum of 6 hours in the refrigerator before eating.
- Storage: You can keep a covered no-bake cheesecake in the fridge for three days and in the freezer for three months. Don’t keep the cheesecake longer than 6 hours out the refrigerator.
- Muddler: Don’t worry if you don’t have a muddler. These are some substitutes for a muddler: wooden spoon, tamper, wooden meat pounder, dowel, French rolling pin and a mortar and pestle.
- Thicker cheesecake: adding powdered sugar, refrigerating the cheesecake, and adding fat stiff whipped cream all contributes for making a thicker cheesecake.
- Ingredient temperature: it is super imortant to have the cream cheese and sour cream at room temperature. The whipped cream must be cold, to beat it in stiff peaks.
Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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