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?

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!

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.

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

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:

1 Hr

Chill Time:

4 Hrs

Total Time:

5 Hrs

Ingredients

  • 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
  • 1 sachet of gelatine (about 4 teaspoons)
  • 1 tablespoon white rum
  • ¼ teaspoon mint extract
  • 250 grams frozen cherries thawed
  • 1 tablespoon sugar
  • 2 teaspoons gelatine
Read the whole recipe on Cakeyboi