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How To Make A Mojito Cheesecake

How To Make A Mojito Cheesecake

We all love cheesecake and we all love cocktails. So there’s nothing not to like about combining both of the together in one delicious and decadent treat. This is the perfect pud for any indulgent celebration and anyone can make it, even if you’re a complete beginner in the kitchen! There’s no baking involved, barely any utensils required and the recipe takes only a few hours, from start to finish. If you try this recipe and get a taste for the alcoholic pud, why not try and make another cocktail variation of the pudding!

You will need:

2 bowls

A whisk

A Spring Tin



200g ginger biscuits

50g butter (melted)

400g cream cheese 

1 x tin condensed milk

150ml double cream

Zest of 3 limes

1 tsp vanilla extract

5 tbsp. rum

Handful chopped mint leaves


First things first, you need to prepare the tin, to make sure that your cheesecake will leave the tin in a perfectly formed shape. A spring form tin is the best for this as it means the edge of the tin will lift off and leave the cheesecake sitting on the base of the tin. You need to line the tin with cling film, up the sides, and on the base.

Next, you start on the biscuit base; this involves a lot of bashing. If you don’t like ginger biscuits, you can always replace ginger biscuits with a plain digestive. You’ll need to put the biscuits in a plastic bag and bash them with a rolling pin, ensuring you have crumbs of even size pieces. Alternatively, you can blend them in a food processor if you have one.

Melt the 50g of butter, and mix this with the crumbled biscuits in a mixing bowl.

Press this into the tin you’ve prepared and put it in the fridge to set for a minimum of 30 minutes.

Now you need to start on the filling, mix together cream cheese and condensed milk in a mixing bowl.

In a separate bowl, whip the cream until it forms soft peaks and add this to the cheese and condensed milk.

Now you need to add flavor to all that creamy goodness…

Zest a lime, and add the mix along with the vanilla, rum and finely chopped mint.

Pour this over the set biscuit base and then chill the cheesecake. It is advised you chill for at least two hours; this way it is guaranteed to be set.

After it has set, you can decorate it as you wish, or just opt for simplicity and leave it plain!