Mojito Cheesecake

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Here’s a refreshing and unique recipe for Mojito Cheesecake, which combines the classic flavors of a mojito cocktail—lime, mint, and rum—into a creamy, indulgent cheesecake. Perfect for a summer gathering or a fun twist on a classic dessert!

Mojito Cheesecake

Ingredients

For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • 2 tbsp light rum (optional, for extra flavor)
For the Cheesecake Filling:
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup heavy cream
  • ¼ cup fresh lime juice (about 2 limes)
  • 2 tbsp lime zest
  • 2 tbsp light rum
  • 10 fresh mint leaves (chopped finely)
For the Topping:
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • Fresh mint leaves for garnish
  • Lime wedges for garnish

Instructions

1. Prepare the Crust:
  1. Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, melted butter, and light rum (if using) until combined.
  3. Press the mixture evenly into the bottom of the springform pan to form the crust.
  4. Bake for 8-10 minutes, until golden brown. Remove from the oven and allow it to cool completely.
2. Prepare the Cheesecake Filling:
  1. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 3-4 minutes.
  2. Add the vanilla extract, lime juice, and lime zest. Beat until well combined.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in the sour cream and heavy cream, mixing until smooth.
  5. Gently fold in the chopped mint leaves and light rum.
  6. Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
3. Bake the Cheesecake:
  1. Place the cheesecake in the oven and bake for 55-65 minutes, or until the edges are set but the center is still slightly jiggly.
  2. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
  3. Afterward, remove the cheesecake from the oven and let it cool to room temperature.
  4. Refrigerate for at least 4 hours or overnight to allow it to set properly.
4. Make the Topping:
  1. In a chilled mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
  2. Spoon the whipped cream on top of the chilled cheesecake, smoothing it into an even layer.
  3. Garnish with fresh mint leaves and lime wedges for an extra mojito touch.
5. Serve:
  1. Slice and serve chilled for a refreshing and unique dessert!

Tips for Success:

  • If you prefer a non-alcoholic version, you can omit the rum from both the crust and filling.
  • You can finely strain the mint leaves in the filling if you prefer a smoother texture without the mint pieces.
  • This cheesecake can be made ahead of time, and it stores well in the fridge for up to 3-4 days.

This Mojito Cheesecake is a tropical, zesty treat with all the classic mojito flavors wrapped up in a creamy, indulgent dessert. It’s the perfect balance of tangy lime, refreshing mint, and a hint of rum!

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