Mojito cheesecake recipe

By Angela Boggiano

  1. Serves 6
  2. Takes 20 minutes to make, plus chilling
  3. Rating

These have all the flavours of the classic cocktail: rum, lime, sugar and mint. Deliciously creamy but sharp and light at the same time.

tried and tested
Mojito cheesecake


  1. 150g thin almond biscuits
  2. 25g butter, melted
  3. 4 limes
  4. 100g light muscovado sugar
  5. 4 tbsp rum
  6. Large handful of fresh mint leaves, plus extra to decorate
  7. 400g cottage cheese
  8. 250g tub mascarpone
  9. 150ml whipping cream


  1. 1. Break up the almond biscuits: put them in a plastic bag and crush with a rolling pin (or pulse in a food processor until finely crushed).
  2. 2. Stir in the melted butter until combined. Spoon the mixture into 6 glasses, pressing down well. Chill while you make the filling.
  3. 3. Finely grate the zest and squeeze the juice from 3 limes. Heat the sugar and 5 tablespoons of water in a s mall saucepan, stirring until dissolved. Bring to the boil and simmer for 2 minutes without stirring. Remove from the heat and stir in the lime juice and zest, rum and mint and set aside to cool.
  4. 4. Press the cottage cheese through a sieve into a bowl, then beat the mascarpone (or put in a food processor with the mascarpone and whizz until smooth).
  5. 5. Strain the lime and mint syrup through a sieve onto the cheese mixture and beat well until smooth and creamy. Spoon on to the biscuit base and chill for at least 1 hour.
  6. 6. When ready to serve, beat the whipping cream until thick and put a spoonful on each cheesecake. Slice the remaining lime into thin rounds and the rest in the blobs of cream. Decorate with the extra mint sprigs.

Nutritional info

Per serving: 535 kcals, 32.4g of fat (12g saturated), 14.6g protein, 39.9g carbs, 31.1g sugar, 1.3g salt.


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June 1

Like sinplicity,s this cheesecake was runny despite following the recipie strictly. Not enough flavour in the topping and if I was to make it again would increase the lime, sugar and rum content. Base was lovely and made a nice change from digestive base.


November 14

Made this for a dinner party this weekend but, for some reason, the cheesecake didn't set, but remained semi-liquid. I'm fairly sure I kept to the quantities as listed, so I don't really know what went wrong. It was still delicious, though, and I'll definitely be giving it another try.


August 4

Hi Rachel,The rum and sugar quantities were somehow missed off the recipe and have now been added. Apologies, I hope that winging it produced a decent result! Debra, Web editor


August 3

Would have helped if I had the quantity for the rum and the sugar ... have winged it so will post again when we have eaten ... will also include the quantities I used for the rum and sugar.

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