mojito cheesecake

No-bake mojito cheesecake

The mojito cheesecake is a cake that uses the ingredients of a mojito to create a great mojito-flavored dessert. During summer, when the heat is unbearable in most countries, a refreshing dessert is the only thing you are looking for, and here you have it. This cake is perfect for summer, whether you are celebrating a birthday or just wanting to enjoy a summery dessert.

We made this cake to celebrate Mother’s day this year. As usual, we were asked to prepare the dessert, and we wanted to experiment with something new (again, as usual).

We had come across this dessert some time ago so it was time to put our hands on it. We were not really in love with any recipe we found, so we used a recipe for the cookie crust from a previous cheesecake we had prepared and played with the rest of the ingredients to create our version.

If you are a lover of cheesecakes, save this No bake Easter egg cheesecake and Gingerbread cheesecake. You will love them, trust us.


mojito cheesecake ingredients

If you are a fan of Mojitos, you’ll definitely love this incredibly tasty Mojito cheesecake. Transforming a drink into a delicious cheesecake that is sweet, sour and fresh at the same time is the best you can do to face the hot season.

In order to make the cookie crust you will only need:

Cookies: We used digestive cookies, but you can replace them with cookies of your choice.

Butter: We normally buy salted butter, but feel free to use an unsalted one.

Once the crust is ready and stored in the fridge, you can start taking care of the filling and the mojito syrup that you will use to recreate the flavor of the cocktail. The syrup is very easy to make and you can’t really make it wrong! You will need:

Rum: We used Barracuda Gold Rum, but any white or dark rum will work just fine.

Lime Juice: We recommend using fresh limes to squeeze instead of using a bottled version. This way, the flavour will be more intense and natural.

Sugar: Granulated.

Mint: A few leaves will do, around 3 Tbsp.

Once you have prepared the syrup, you’ll mix it with the rest of the ingredients:

Mascarpone: We used Granarolo mascarpone (under the brand “Rainbow” in a Finnish supermarket chain).

Philadelphia: Of course, any cream cheese will do, but bear in mind the fat percentage. Philadelphia has 21% and you should not be using low-fat cheese. Remember to take it out of the fridge some minutes before using it.

Cream: The same applies here. We used a cream with 35% fat.

Mojito cheesecake pinterest


For this Mojito cheesecake, we opted for a very simple topping: some lime slices and some mint leaves, to give that additional touch and a summery feeling.

If you want to try some different toppings, you can even put some berries, such as blackberries and/or blueberries, or create some decorations with the whipped cream.


If you wanna make a kid-friendly version, you can use a non-alcoholic rum drink, for instance, Ronsin.


Once your mojito cheesecake is ready, remember to place it in the fridge, well covered, for around 6 hours. The amount might be slightly longer if your fridge is not cold enough. The chances that some of this cake is left are close to zero, but if that is the case, you can store it both in the fridge or in the freezer.

Refrigerator: you can store it for around 3 days.

Freezer: The cheesecake can be stored for up to three months. Remember that, even when storing it in the freezer, it needs to sit in the fridge for six hours prior to storing it.

How to cut a Mojito cheesecake

How to cut a cheesecake may sound complicated at first, but it’s actually pretty simple. This method works great for both removing the cake from the pan and cutting it into pieces when serving.

When it’s time to serve, take a long knife and rinse it in hot water to be slightly wet when cutting. Once the first piece is out and served, proceed in the same way, cutting the others.


We highly recommend you plan this cheesecake in advance. As it needs to set for several hours, planning to make it on the same day is not a good choice, unless you will have to eat for dinner and you have plenty of time before.

No-bake vs baked

If you are wondering what is the difference between a no-bake and a baked cheesecake, the answer is simple: the no-bake cheesecake does not need to cook. Instead, it will need to sit in the fridge for around six hours.


Can I make an alcohol-free mojito cheesecake?

Yes, just skip the mojito or replace it with an alcohol-free drink

Can I replace the fresh mint?

We do not recommend using dried mint, or a bottled mint-flavoured liquid because the fresh mint will give a more intense, natural, and authentic flavour

Can I make it in advance?

Yes, this mojito cheesecake can be kept in the fridge for 2-3 days and in the freezer for up to three months. We recommend making it in advance so it has the proper time to sit in the refrigerator.

mojito cheesecake

Mojito cheesecake

Mojito cheesecake is a fresh summer cheesecake made with mojito syrup. Perfect for a birthday or as a refreshing dessert during summer.
5 from 49 votes
Prep Time 15 mins
Resting time 6 hrs 30 mins
Total Time 6 hrs 45 mins
Course Dessert
Servings 8 servings
Calories 650 kcal


  • 1 Springform cake pan (18cm / 7 inches)


Cookie Crust

  • 100 gr butter
  • 270 gr digestive biscuits


  • 400 gr mascarpone
  • 120 gr Philadelphia
  • 220 gr cream to whip
  • Mojito syrup see below

Mojito syrup

  • 4 Tbsp lime juice
  • zest of 2 limes
  • 115 gr sugar
  • 2 Tbsp rum
  • 3 Tbsp mint


  • 2 slices of lemon
  • 10 leaves of mint


  • Grease springform pan with butter.

Cookie Crust

  • Melt the butter in the microwave – around 15-25 seconds at 800W.
  • Crush the biscuits with a rolling pin.
  • Mix butter and biscuits in a bowl and spread evenly onto the pan.
  • Place in the fridge and let it set for 30 minutes.

Mint syrup

  • Add the lime juice, zest, mint and sugar into a saucepan. Heat over low heat until sugar has dissolved completely. Stir constantly.
  • Let simmer for a minute and set aside, letting it to cool completely.
  • Strain the liquid into a bowl to remove all the remaining mint leaves and lime zest that remain in the strainer.
  • Mix the rum in the syrup once it is cooled.


  • In a bowl, add mascarpone and Philadelphia, then mix until combined.
  • Add the cooled mint syrup and mix until combined
  • Whip the cream separately and add it to the filling by folding it gently, until combined.
  • Pour the mixture onto the biscuit base and spread evenly. Place in the fridge for at least 6 hours.


  • Remove from the pan with a knife, going through the edges around the cake.
  • Decorate with the toppings of your choice and serve.



Calories: 650kcalCarbohydrates: 47gProtein: 8gFat: 48gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 113mgSodium: 332mgPotassium: 140mgFiber: 1gSugar: 26gVitamin A: 1486IUVitamin C: 3mgCalcium: 147mgIron: 1mg


Nutritional information shall not be used for medical reasons.

Keyword summer cheesecake, summer cakes, mojito
Tried this recipe?Let us know how it was!

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Recipe Rating


  1. 5 stars
    Yum! I have a planter box full of chocolate mint and it was perfect in your cheesecake. I didn’t have rum so I used rum extract. It was delicious.

  2. 5 stars
    All my favorite ingredients in one dessert. Love that I do not have to turn the oven on in the middle of the summer heat.