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Mojito Cheesecake

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  • Prep 30 min
  • Total 8 hr 40 min
  • Servings 16
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Capture the flavors of the popular mojito cocktail in this cheesecake. It's a refreshing way to top off a meal.
Created Sep 8, 2011
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  • 2 cups crushed vanilla wafers (about 60 wafers)
  • 1/4 cup butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup light rum
  • 1 tablespoon grated lime peel
  • 2 tablespoons fresh lime juice
  • 3 eggs
  • 1 cup (1/2 pint) whipping cream
  • 3 tablespoons powdered sugar
  • 2 teaspoons light rum
  • 2 tablespoons finely chopped fresh mint


  • 1
    Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • 2
    Meanwhile, in large bowl, beat cream cheese, granulated sugar, 1/4 cup rum, the lime peel and lime juice with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Pour filling over crust.
  • 3
    Bake at 300°F 55 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • 4
    To serve, run small spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Cut cheesecake into slices; top each slice with whipped cream. Garnish with fresh mint sprig, if desired. Cover; refrigerate any remaining cheesecake.

Nutrition Information

No nutrition information available for this recipe
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