Mojito cheesecake

  • Serves 6
  • Takes 20 minutes to make, plus chilling
  • Easy
These mojito cheesecake desserts have all the flavours of the classic cocktail: rum, lime, sugar and mint. Deliciously creamy but sharp and light at the same time.

Nutritional info per serving

  • Calories535 kcals
  • Fat32.4g (12g saturated)
  • Protein14.6g
  • Carbohydrates39.9g (31.1g sugar)
  • Salt1.3g

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  • 150g thin almond biscuits
  • 25g butter, melted
  • 4 limes
  • 100g light muscovado sugar
  • 4 tbsp rum
  • Large handful of fresh mint leaves, plus extra to decorate
  • 400g cottage cheese
  • 250g tub mascarpone
  • 150ml whipping cream


  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. Stir in the melted butter until combined. Spoon the mixture into 6 glasses, pressing down well. Chill while you make the filling.
  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. 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. 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. 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.

From February 2007

Main Ingredients:

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