No-Bake Mojito Cheesecake
The perfect summer dessert, this no-bake mojito cheesecake is flavored with rum extract, and lime juice and zest. The luscious, decadent creamy filling contrasts with the tartness of the berries on top, and the crunchy crust.
Servings: 12
Ingredients
For the crust
- 2 cups of Graham crackers, grounded
- 1 teaspoon of sugar
- 1 pinch of salt
- 7 tablespoons of butter, melted
For the filling
- 2 8 oz. packages of cream cheese
- 1 14 oz. can of sweet condensed milk
- 1 teaspoon of rum extract
- 4 teaspoons of fresh lime juice
- the zest of 2-3 limes
- 3 drops of neon green food coloring
For the garnish
- 10 blackberries
- 20 blueberries
- 3-4 mint sprigs
Instructions
- Preheat the oven to 375F.
- In a bowl, with a fork, combine all the ingredients for the crust, until they look like wet sand.
- Add the crackers mixture to a 9-inch springform pan and distribute it evenly. Make a fist-bump-type motion to create a crumb wall up the side of the springform pan.
- Make sure the crumbs cover the bottom and using a measuring cup tighten up the edges and the bottom to get a tight crust.
- Bake for 8 minutes until golden brown. Set aside until completely cool.
- In the bowl of an standing mixer, cream the cream cheese with the sweet condensed milk, until smooth. Add the rum extract, lime juice and lime zest and beat until everything is well combined. Add the food coloring one drop at a time and beat until well combines and the cream gets the desired color.
- Pour the cream cheese filling into the crust, cover with plastic film and refrigerate for at least 3 hours.
- Freeze for at least 30 minutes before serving.
- Garnish with the mint sprigs and the berries.