No-Bake Mojito Cheesecake – Dessert
For the Cookie Base
For the Mojito Cheesecake Mixture
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Cookie Base
Crush 150g of plain sweet cookies (such as milk arrowroot, digestive biscuits, or graham crackers) into fine crumbs and place them in a bowl.
Add Melted Butter
Add 50g of melted butter to the cookie crumbs.
Mix the Base
Mix the butter and cookie crumbs together until the mixture resembles wet sand and roughly holds its shape when pressed against the side of the container. Set aside.
Combine Cream Cheese and Condensed Milk
Place 500g of softened cream cheese (cut into cubes) into a large mixing bowl.
Add Sweetened Condensed Milk
Pour in a 400g can of sweetened condensed milk.
Beat Until Smooth
Beat the cream cheese and condensed milk together with an electric beater until the mixture is smooth and creamy.
Add Mojito Flavors
Add the zest of one lime, the juice of one lime, and about 2 tablespoons of freshly chopped mint to the cream cheese mixture.
Mix Flavors
Slowly mix these ingredients into the cream cheese mixture until well combined.
Add Alcohol (Optional)
(Optional) Add 50ml of tequila (or white rum/vodka) to the mixture and mix until incorporated. For a non-alcoholic version, substitute with pineapple juice.
Assemble the Base
Divide the cookie base mixture evenly among 6 serving glasses (e.g., martini glasses).
Add Cheesecake Mixture
Spoon the Mojito cheesecake mixture over the cookie base in each glass.
Garnish with Lime Zest
Sprinkle a little extra lime zest on top of each cheesecake for garnish.
Garnish with Mint
Garnish each cheesecake with a fresh mint leaf.
Chill Before Serving
Place the cheesecakes into the fridge to chill until ready to serve, for at least or until completely set.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Cream cheese?
- Mascarpone (1:1)
- Ricotta blended smooth (1:1)
Variations
Simple ways to adapt this recipe.
- For a nonIngredient swap
Alcoholic version, replace the tequila with 2 tablespoons of pineapple juice.
- To make a full
Sized cheesecake, prepare the recipe in a 20cm (9-inch) springform tin.
Helpful Tips
Small details that can improve the final result.
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