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.
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
Calories: 435kcalCarbohydrates: 46gProtein: 15gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 59mgSodium: 701mgPotassium: 300mgFiber: 1gSugar: 27gVitamin A: 606IUVitamin C: 5mgCalcium: 301mgIron: 2mg
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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