Mojito Cheesecake
Prep time
Cook time
Total time
Serves: 8-10 Slices
  • Base
  • 130g Vanilla Wine Biscuits
  • 65g Butter
  • Filling
  • 500g Cream Cheese
  • 130g Caster Sugar
  • 250ml Mint infused Cream
  • 3 Teaspoons Gelatine
  • 3 Tablespoons Lime Juice
  • Zest of 2 Limes
  • 3 Tablespoons White Rum
  • Crystallised Mint Leaves
  • Handful of Mint Leaves
  • Egg White of 1 Egg
  • Caster Sugar
  1. To infuse cream, roughly chop a handful of mint leaves and place in 250ml of fresh cream. Muddle leaves in the cream to bruise, cover and place in the fridge either overnight or for 2 - 4 hours. Strain cream and remove leaves, keep chilled until ready to use.
  2. To make crystallised mint leaves, take a handful of leaves, brush with foamed egg whites, coat with caster sugar and allow to dry overnight.
  3. For the base, line a 20cm circular springform tin with foil or cling film and set aside.
  4. Blitz vanilla wine biscuits in a food processor until a fine crumb.
  5. Melt butter in a medium sized saucepan, add biscuit crumb and mix until combined. Press mixture into the base of a prepared tin and place in the fridge while you make the filling.
  6. Using a free-standing mixer, add the cream cheese, sugar, lime zest and white rum and beat until smooth.
  7. In a ramekin, add the lime juice and heat slightly in a microwave for 10 seconds. Sprinkle gelatin over top and mix until dissolved. Add to mixer and beat until well incorporated.
  8. Whip mint infused cream until it reaches a soft peak and then fold through the cream cheese mixture. Pour over prepared base.
  9. Chill in the fridge overnight or a minimum of 4 hours.
  10. When you’re ready to serve your cheesecake, you can add some mint infused cream swirls and also place the crystallised mint leaves. Serve and enjoy!
Recipe by Baker Gatherer at