Mojito Cheesecake

Name: Mojito Cheesecake
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 24 oz cream cheese; 3 cup powdered sugar; 3 tbsp lime juice; 1 tsp vanilla extract; 1 tbsp lime zest; 4 tbsp finely chopped mint leaves; ½ cup heavy whipping cream; 2 tsp cream of tartar; ¼ tsp coarse kosher salt; 2 cups graham cracker crumbs; ⅓ cup granulated sugar; ½ cup + 2 tbsp butter, melted

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An overhead shot of a mojito cheesecake garnished with lime wheels and mint leaves.

What you will love about this mojito cheesecake

This fresh and creamy, mojito cheesecake is a perfect summer cocktail in dessert form. This minty and zesty no-bake cheesecake is simple to make. Serve it, slightly frozen on a hot, hot day for a refreshing treat that everyone will love!

You can’t go wrong making your own crust or using a store bought version. Do whatever is easier for you! Making your own crust is totally worth it, seeing as we all know its the best part. Making it yourself is pretty darn easy, again making it totally worth the little effort it takes.

A cheesecake with a few slices removed revealing a thick graham cracker crust, garnished with a lime and a mint leaf.

Here’s what you’ll need to make it

Overhead shot of two plates with slices of cheesecake garnished with lime and mint.

How to make mojito cheesecake

How to make the simple graham cracker crust:

Mix the graham crackers and granulated sugar with a pinch of salt.

Pour the melted butter over the graham cracker mixture and mix well with a fork. This will make the mixture look like wet sand.

Press the graham cracker mixture into a greased springform pan. You can use a flat bottomed glass or bowl to help evenly smooth the surface.

Bake the crust for 10 minutes at 350˚F. Remove the crust from the oven and allow it to fully cool. If you want to speed up the process you can put it in the fridge.

How to make the cheesecake filling:

Beat together the cream cheese, powdered sugar, lime juice and zest, vanilla extract, mint, salt and cream of tartar.

Slowly add the heavy creamy and continue to beat the mixture. After you have added all of the cream, beat the cheesecake mixture on high speed for 2-3 minutes.

Pour over graham cracker crust (baked and cooled fully).

Refrigerate the cheesecake for 6 hours.

Freeze for 30 minutes before serving. This is super helpful on a hot day!