Mojito Cheesecake, a creamy dessert featuring fresh lime and rum in a gingersnap cookie crust, is just like a mojito cocktail only in decadent cheesecake form.
A mint/lime/rum spiked whipped cream takes this dessert over the top.
If you love mojitos and you love cheesecake, you'll love this dessert.
This cheesecake, the recipe for which comes from the Florida Dairy Association, is perfect for celebrations like Mother's Day or Father's Day or perhaps a bridal shower.
This cocktail-inspired dessert would also be just the thing to serve at a New Year's brunch.
If you're looking for more easy desserts, consider Nellie & Joe's Famous Key Lime Pie Recipe (Just 3 Ingredients) and St. Louis Gooey Butter Cake (aka The Cake You Won't Stop Eating).
If you want the taste of cheesecake with the ease of a no-fail dessert, try making Easy White Chocolate Raspberry Cheesecake.
Tips for Success
This cheesecake entails a handful of steps and has to chill for several hours.
This isn't a recipe I would recommend deciding on a Saturday afternoon make for a Saturday day night dinner party.
That quick and easy last minute dessert is Nellie & Joe's Famous Key Lime Pie Recipe (Just 3 Ingredients) This one is so quick and easy that even if you have to go to the store to buy all the ingredients, you'll have it done in plenty of time.
- lime juice
- lime zest
- cream cheese
- melted butter
See recipe card for quantities.
You're going to prepare a springform pan first to go into a water bath.
You'll wrap it in two layers of foil--covering the bottom of the pan with a large sheet of foil before fitting the ring onto it, pulling all of the foil up and then setting the whole thing onto another large piece of foil and pulling all of those pieces up.
Make the gingersnap crust and pat into the pan.
Bake at 350 for 10 minutes.
Meanwhile, prepare the cheesecake batter.
But first put a teakettle onto boil.
You'll need to pour boiling water in whatever container you're using to create a water bath once you've got the cheesecake ready to go in the oven.
You'll beat the cream cheese and sugar until fluffy then blend in the eggs, one at a time.
Finally add the rum and the lime zest until combined.
Pour the cheesecake mixture into the prepared springform pan.
Put the springform pan into a roasting pan or a large cast iron skillet. You want to have enough room to pour an inch of hot or boiling water into the roaster or cast iron.
Pour slowly and carefully so you don't splash the cheesecake.
Put the whole shebang into a low oven for 60 to 75 minutes.
Hint: be sure to use room temperature cream cheese so your batter is creamy and lump-free.
- Cream cheese - you can substitute low-fat cream cheese.
- Gingersnaps - use graham cracker crumbs or another cookie, perhaps Oreo cookies or vanilla wafers.
- Rum - if you're not a fan of mojitos, you could substitute an equal amount of tequila to make a margarita cheesecake.
You'll need the following to make this cheesecake:
- 9-inch springform pan (I use this Nordicware springform pan)
- Microplane zester/grater
- hand mixer or stand mixer
- extra wide (18-inch) foil (for wrapping the springform pan for the water bath)
- a roasting pan or a large cast iron skillet (any large oven safe dish that you can use as a water bath for the springform pan)
Store cheesecake, tightly wrapped in plastic, in a refrigerator for up to a week or freeze in a freezer safe container for up to three months.
This cheesecake freezes really well. Consider making ahead.
Do you get confused and forget what's in your freezer? So do I.
Then I got these markers. Just be sure whatever container you're labeling is empty or at room temperature.
When the cheesecake is done baking, leave it in the oven for at least a half with the oven door cracked open.
That will bring the cheesecake down in temperature slightly and reduce the likelihood of cracks.
Give the pan a shake with an oven -mitt covered hand. If you see just a jiggle in the very center, about an inch in diameter, then it's done.
Or use a thermometer to make sure the center of the cheesecake is between 150 and 155 degrees F.
This is the thermometer I use and like.
- For crust:
- 2 cups crushed gingersnap cookies (about 40)
- ¼ cup butter, melted
- For filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ¼ cup light rum
- 1 tablespoon freshly grated lime zest
- 2 tablespoons freshly squeezed lime juice
- 3 large eggs
- For Whipped Cream Topping:
- 1 cup heavy cream
- 1 Tablespoon powdered sugar
- 1 teaspoon light rum
- ½ teaspoon fresh lime zest.
- Whole mint leaves for garnish--approximately 16 leaves.
Prepare the springform pan to go in a water bath.
Put an 18-inch wide piece of foil over the bottom of the springform pan.
Press the collar of the springform pan onto the foil-wrapped bottom.
Pull the foil up around the pan and place the foil wrapped pan on top of a second 18-inch piece of foil.
Fold the second piece of foil up over the first piece.
Make the crust by crushing 40 gingersnaps in a food processor until they're a fine crumb.
Stir in a bowl with ¼ cup of melted butter.
Pour crumbs in the springform pan and press firmly with either your hands or the bottom of a measuring cup or glass.
Bake at 350 for 10 minutes.
While the graham cracker crust is baking, make the cheesecake filling.
Beat softened cream cheese, eggs and sugar in a large mixing bowl for several minutes at medium speed or until the mixture is smooth and creamy. No lumps--even tiny ones--should remain.
Add lime zest, lime juice and rum. Beat for another minute or until thoroughly incorporated into cheesecake mixture.
Pour mixture into graham cracker crust.
Place the cheesecake in a pan with an inch or so of water. This helps keep the cheesecake from drying out and cracking while it bakes.
Bake at 350 ° for 60 to 75 minutes.
Let cool on a wire rack.
Chill, well wrapped, for up to a week or freeze in a freezer-safe container, for up to three months.
Make the Mojito Whipped Cream
In a cold bowl with ice-cold balloon whisk, pour a cup of heavy cream and a tablespoon of powdered or granulated sugar.
Whisk at high speed for five minutes or until soft peaks form.
Whisk in a teaspoon of rum and a half teaspoon of grated lime zest.
Serve a dollop on each slice of cheesecake with a couple sprigs of fresh mint for garnish.
You can freeze any leftover homemade whipped cream by forming dollops on a parchment lined sheet and chilliing in freezer until firm. Store in a freezer safe container. Leave at room temperature for 15 minutes to thaw before serving.
For the water bath, I used a large, cast-iron skillet that was just a bit bigger than my springform pan.
Use what you have, maybe a roasting pan? Be creative.
Be sure that your cream cheese is at room temperature. This will make it easier for you to ensure you have a lump-free cheesecake.
If you make this recipe please leave a comment and/or give the recipe a rating. Thanks! 🙂
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