Thursday, 13 August 2015

Cherry Mojito No-Bake Cheesecake

cherry mojito no-bake cheesecake

I was in a rush at the weekend! We had the Foodies Festival in Edinburgh on Saturday as you maybe read about.

This weekend also meant other family stuff, plus Cake Club on Sunday night! What to do – where would I fit in time to bake a cake?

cherry mojito no-bake cheesecake

Well, how about not baking a cake at all?

I decided to make a no-bake cheesecake and give it a summery flavour – mint and lime, plus a bit of rum for a mojito. Pop it in the fridge and let it do all the work!

cherry mojito no-bake cheesecake

Then I saw a recipe online for a Rainier mojito. No, not rainier as the summer we’ve had in Scotland compared to England, but Rainier as in Prince I guess. It has cherries in it. What a combo – sounded lovely to me, so a cherry mojito flavour it was.

The base of the cheesecake was classic digestive, sugar and butter.
The filling was made from cream cheese, whipped cream, sugar, and lime juice, a spot of mint extract and white rum – plus gelatine (sorry veggies!).

This would have been lovely on it’s own, but the thought of those cherries on top just intrigued me so I made a topping from blended dark cherries and some more gelatine.

cherry mojito no-bake cheesecake

It looked beautiful once it was all set and I cheekily took out a slice before the cake club, to photograph. It was difficult not having a wee taste there and then. But I resisted and popped the wedge back in.

My excuse was that the first slice is always a bugger to cut, so that went down well.
The theme of the cake club was summer and everyone brought a lovely selection of cakes for us to try. Here is a wee peak.

And here is the recipe for cherry mojito no-bake cheesecake…

Cherry Mojito No-Bake Cheesecake

Thumbnail Url Cheesecake flavoured with lime, mint
and rum, topped with cherries
(adapted from Mrs Ellwood's Simple Life)
Cuisine: dessert Category: cheesecake Yields: 9" cheesecake
Prep Time: Chill Time: Total Time:
  • 250 grams digestive biscuits
  • 113 grams melted unsalted butter
  • 55 grams granulated sugar
  • 300 ml double cream
  • 250 grams full-fat cream cheese
  • 125 grams caster sugar
  • 50 ml fresh lime juice
  • Zest of 2 limes
  • 1 sachet of gelatine (about 4 teaspoons)
  • 1 tablespoon white rum
  • ¼ teaspoon mint extract
  • 250 grams frozen cherries thawed
  • 1 tablespoon sugar
  • Juice of half a lime
  • 2 teaspoons gelatine
  1. Blitz the digestives in a food processor until they are fine crumbs (or whack with a rolling pin) and stir in the 55 grams of sugar.
  2. Line a 9” springform pan with a sheet of greaseproof paper, whilst you melt the butter.
  3. Pour the butter into the digestive mix and stir to combine.
  4. Tip into the springform pan and press down with your hands to an even layer, coming about an inch up the sides. Place in the fridge to chill.
  5. In a small bowl, place the sachet of gelatine with 2-3 tablespoons of water. Let sit for 10 minutes. After the 10 minutes, heat the gelatine over a pan of simmering water until it melts. Remove from the heat as soon as it turns liquid.
  6. In the bowl of a food mixer, place the cream, cream cheese, 50 ml of lime juice, lime zest, caster sugar, rum and mint extract. Beat until stiff peaks form.
  7. Add the gelatine and beat for a further 2 to 3 minutes then transfer the filling to the chilled cheesecake base. Smooth over and return to fridge to chill for at least 2 hours up to overnight.
  8. To make the cherry topping, boil the cherries slowly with 3 tablespoons of water, for about 20 minutes.
  9. Transfer to a jug and blitz with a hand blender or mash with a fork. The mix shouldn’t be smooth. Add the sugar and juice of half a lime and allow to cool.
  10. Whilst cooling the cherry mix, place the 2 teaspoons of gelatine with some water letting it sit for 10 minutes, then heat as before, not allowing it to boil.
  11. Add the gelatine to the cherry mix and stir thoroughly, then pour this over the cheesecake, spread with a spatula so it is even.
  12. Return to the fridge to set, at least two hours.
  13. To unmould your cheesecake, open the springform pan and slide off the base onto a serving plate, ready to slice with a sharp knife.
  14. Serve with more lime zest and mint leaves for garnish


  1. Will need to get my Agar Agar out again! Cherries are my favourite - I got some Forfar ones at Foodies and they were amazing!

  2. I am always partial to a no-bake cheesecake...and with added booze, even better!

    1. Only a soup├žon of booze I'm afraid CC

  3. This sounds so good, looks gorgeous and is perfect for summer!


Thanks for leaving your comments. I love your feedback and really do appreciate it.

Note: only a member of this blog may post a comment.