Step 1: 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.

Step 2: Add Melted Butter

Add 50g of melted butter to the cookie crumbs.

Step 3: 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.

Step 4: Combine Cream Cheese and Condensed Milk

Place 500g of softened cream cheese (cut into cubes) into a large mixing bowl.

Step 5: Add Sweetened Condensed Milk

Pour in a 400g can of sweetened condensed milk.

Step 6: Beat Until Smooth

Beat the cream cheese and condensed milk together with an electric beater until the mixture is smooth and creamy.

Step 7: 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.

Step 8: Mix Flavors

Slowly mix these ingredients into the cream cheese mixture until well combined.

Step 9: 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.

Step 10: Assemble the Base

Divide the cookie base mixture evenly among 6 serving glasses (e.g., martini glasses).

Step 11: Add Cheesecake Mixture

Spoon the Mojito cheesecake mixture over the cookie base in each glass.

Step 12: Garnish with Lime Zest

Sprinkle a little extra lime zest on top of each cheesecake for garnish.

Step 13: Garnish with Mint

Garnish each cheesecake with a fresh mint leaf.

Step 14: Chill Before Serving

Place the cheesecakes into the fridge to chill until ready to serve, for at least 6 hours or until completely set.

• Ensure the cheesecake is chilled for at least 6 hours until completely set for the best texture.

• For a non-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.