Mojito Cheesecakes

Individual White Chocolate and Lime Cheesecakes topped with a Rum and Mint Whipped Cream, creating 20 delicious Mini Mojito Cheesecakes perfect for a summer garden party!!

Every year my mum and step dad celebrate their wedding anniversary by hosting a drunken affair in the garden with their nearest and dearest friends. This year was no exception and it was an even more boozy occasion than ever, alcohol made its way into the gummy bears, crisps and, most importantly, the cheesecakes.

Last year I made two large cheesecakes, an Eton Mess Cheesecake and a Strawberry Cheesecake. As delicious as they were, cutting and dishing them up was a pain in the bottom, and after a few tipples the last thing you want to be doing is cutting 30 identical slices so there isn’t a riot for the largest piece. My life has been made a lot easier with my 20 Hole Loose Based Mini Bites Desserts Baking Tin. It makes perfect bitesized treats that are ideal for catering a party and guarantees everyone will get a taste. Similarly you can use a muffin tin and cupcake cases, but the amount the mix makes might vary.

If you are looking for a boozy yet delicious party pudding, you will need a 20 hole loose based tin (mentioned above), two piping bags, a Wilton 1m nozzle.

Ingredients

For base:

12 ginger nut biscuits
4 digestives / graham crackers
50 grams of unsalted butter, melted

For filling:

300 grams of soft / cream cheese, room temperature
juice of one small lime
75 grams of icing sugar
100 grams of white chocolate, melted
150 ml of double cream, chilled
1/4 tsp vanilla

For whipped cream:

150 ml of double cream, chilled
3 tbsp of rum
10 mint leaves
1 tbsp of icing sugar

For decoration:

20 raspberries
20 mint leaves

Method

Step 1: Place the digestives and ginger nut biscuits into a large mixing bowl, using the end of a rolling pin bash the biscuits into a fine crumb. Mix in the melted butter until thoroughly combined. Use a teaspoon to evenly distribute the buttery biscuits among the 20 moulds, using a press or a tea spoon pack the biscuits down. Place the tin in the fridge whilst you make the lime filling.

Step 2: Juice one lime into a bowl, using a lime lemon press. Tip the juice into a large mixing bowl with the soft cheese and icing sugar, using a spatula mix together.

Step 3: Into the same bowl add the melted white chocolate and mix together quickly. Next pour in the double cream and vanilla and stir together until thick. If it isn’t thickening, use an electric whisk on a medium speed until it thickens.

Step 4: Pour the white chocolate and lime mix into a piping bag and pipe into the 20 moulds. Level with a teaspoon, then pop the tin back in the fridge for two hours or until set.

Step 5: Once the cheesecakes have set, pour the rum and mint into a food processor and blitz until the mint is very fine. Pour the boozy mint into your mixer with the cream and icing sugar, using the whisk attachment whip until thick enough to pipe. Scoop the Mojito cream into a piping bag with the Wilton 1m piping nozzle. Remove the cheesecakes from the tin and pipe the cream on top in a mr whippy style. Then place a raspberry and mint leaf onto each Mojito cheesecake.