No Bake White Chocolate Mojito Cheesecake

No Bake White Chocolate Mojito Cheesecake //

No Bake White Chocolate Mojito Cheesecake – A buttery ginger biscuit base, topped with a smooth creamy white chocolate cheesecake flavoured with lime and rum, and finished with a boozy mint cream. The perfect summer dessert!

In March my little nephew James was born. I may be slightly biased, but he really is the most gorgeous little man. He has us all completely smitten and utterly in love. He’s the first baby in the family, meaning Sunday was my brother’s first Father’s Day. With the weather so glorious this weekend, it only seemed fitting to have a barbecue to mark the occasion. I made this cheesecake for pudding.

No Bake White Chocolate Mojito Cheesecake // www.scarletscorchdroppers.comNo Bake White Chocolate Mojito Cheesecake //

Creamy, zesty, and a little bit boozy, this white chocolate mojito cheesecake is perfect for summer celebrations. The buttery base is made from ginger biscuits, which compliment the lime and white chocolate perfectly. I remember having a ginger and white chocolate cheesecake years ago at Wagamama and falling in love with the flavour combination. (side note – I’ve just checked the menu and I’m very excited to see it’s still on the menu! Looks like a trip to Wagamama is on the cards!). The lime keeps the cheesecake light and fresh. There are few flavours quite as summery as fresh lime.

No Bake White Chocolate Mojito Cheesecake // www.scarletscorchdroppers.comNo Bake White Chocolate Mojito Cheesecake //

As it’s a mojito cheesecake, I’ve made it boozy with white rum in the cheesecake filling and the cream. You can adjust how much rum you use to suit your taste. You can even leave out the rum entirely if you’re catering for a younger, or alcohol free audience. It’ll still be a delicious zesty, fresh treat!

No Bake White Chocolate Mojito Cheesecake //


  • Add the rum to your taste. I’ve gone for 3 tablespoons, which I think gives it a boozy hint without being over powering. You can add more or less depending on your tastes. If you’re adding more, add a tablespoon at a time, beating to combine with each spoonful, as you don’t want the mixture to become too loose.
  • Similarly with the cream you can add the rum to taste. I’ve suggested 2 – 3 tablespoons as a guide, but you can add the amount that suits your tastes.
  • If you prefer you can substitute the fresh chopped mint in the cream for half a teaspoon of mint extract.

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No Bake White Chocolate Mojito Cheesecake //

No Bake White Chocolate Mojito Cheesecake
Recipe type: No Bake Cheese Cake
Cuisine: Dessert
  • ----- for the base
  • 350g ginger nut biscuits
  • 140g butter, melted
  • ---- for the cheesecake filling
  • 540g full fat cream cheese, softened
  • 65g icing sugar
  • juice and zest 2 medium limes
  • 400ml double cream
  • 300g white chocolate
  • 3 tablespoons white rum, or to taste
  • ---- to decorate
  • 200ml double cream
  • 30g icing sugar
  • 1 tablespoon chopped fresh mint OR half a teaspoon mint extract
  • 2 - 3 tablespoons white rum
  • 1 lime, cut into 8 segments
  • 8 raspberries
  • a few sprigs fresh mint
  1. Begin by making the cheesecake base. Lightly grease an 8 inch spring form tin, and line the base with greaseproof paper. Put the ginger biscuits into a food processor and pulse until you have fine crumbs. Pour in the melted butter and continue to pulse the food processor until the biscuit begins to come together. You can also do this by hand by crushing the biscuit with the end of a rolling pin and stirring through the melted butter. Press the biscuit into the tin firmly into the back of a tin. Put into the fridge to chill while you make the filling.
  2. Melt the white chocolate either in a heatproof bowl over a simmering pan of water, or in short bursts in the microwave. Set aside to cool slightly.
  3. Put the cream cheese into a large bowl and beat until smooth. Add the icing sugar, lime zest and lime juice and beat to combine.
  4. Pour in the double cream and beat until the cream has thicken. The mixture should be smooth, but stiff enough to hold its own shape.
  5. Pour in your melted white chocolate and fold into the cream cheese mixture.
  6. Add the rum and fold in. Taste the mixture and add more rum if desired.
  7. Put into the fridge to chill over night.
  8. Once the cheesecake is chilled, carefully remove it from the tin. Use a palette knife to smooth off any rough edges.
  9. Whip the cream and icing sugar until thickened and stiff, then fold in the chopped mint (or mint extract) and rum.
  10. Pipe 8 swirls of cream around the edge of the cheesecake. Top with the lime segments, raspberries and mint.
  11. Store in the fridge until ready to serve.


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