These mini mojito cheesecakes are perfect for summer 4 years ago

These mini mojito cheesecakes are perfect for summer

Ah, summer.

A time when every occasion is an excuse to drink and we become obsessed sneaking a tipple into anything and everything we can.

These cute mini mojito cheesecakes are just slightly boozy, making them a classy but tasty option for a barbecue, birthday dinner or even just a night in with the girls - just not a kid's party!

This perfect combo of two of our favourite things - mojito and cheesecake - comes courtesy of Becky's Biscuit Bases. Check out her Instagram here.


For base:

  • 12 ginger nut biscuits
  • 4 digestives / graham crackers
  • 50 grams of unsalted butter, melted

For filling:

  • 300 grams of soft / cream cheese, room temperature
  • juice of one small lime
  • 75 grams of icing sugar
  • 100 grams of white chocolate, melted
  • 150 ml of double cream, chilled
  • 1/4 tsp vanilla

For whipped cream:

  • 150 ml of double cream, chilled
  • 3 tbsp of rum
  • 10 mint leaves
  • 1 tbsp of icing sugar

For decoration:

  • 20 raspberries
  • 20 mint leaves


Step 1: Place the digestives and ginger nut biscuits into a large mixing bowl and using the end of a rolling pin, bash the biscuits into a fine crumb. Mix in the melted butter until thoroughly combined. Use a teaspoon to evenly distribute the buttery biscuits among the 20 moulds, using a press or a tea spoon pack the biscuits down. Place the tin in the fridge whilst you make the lime filling.

Step 2: Juice one lime into a bowl, using a lime lemon press. Tip the juice into a large mixing bowl with the soft cheese and icing sugar, using a spatula mix together.

Step 3: Into the same bowl add the melted white chocolate and mix together quickly. Next pour in the double cream and vanilla and stir together until thick. If it isn’t thickening, use an electric whisk on a medium speed until it thickens.

Step 4: Pour the white chocolate and lime mix into a piping bag and pipe into the 20 moulds. Level with a teaspoon, then pop the tin back in the fridge for two hours or until set.

Step 5: Once the cheesecakes have set, pour the rum and mint into a food processor and blitz until the mint is very fine. Pour the boozy mint into your mixer with the cream and icing sugar, using the whisk attachment whip until thick enough to pipe. Scoop the Mojito cream into a piping bag with the Wilton 1m piping nozzle. Remove the cheesecakes from the tin and pipe the cream on top in a mr whippy style. Then place a raspberry and mint leaf onto each Mojito cheesecake.