This refreshing No-Bake Mojito Cheesecake is infused with all the delicious flavours of my favourite summer drink, the mojito. The fresh mint and lime help bring this silky smooth dessert to the next level. It’s really quick and easy to pull together and is the perfect dessert to impress friends, family and party guests.
Here’s what you’ll need:
For the Cheesecake Crust:
Animal Cracker Crumbs - gluten free
Butter
Brown Sugar
For the Mojito Cheesecake:
Cream Cheese
Sweetened Condensed Milk
Whipped Topping
Lime Juice
Peppermint Extract
White Rum
Mint Fresh
Get the full recipe --- www.officiallyglutenfree.com/...
RECIPE NOTES FOR MAKING THE BEST NO-BAKE MOJITO CHEESECAKE:
- Adding rum is optional.
- Dark rum can be used in place of the white rum if preferred.
- You can use real whipped cream instead of using whipped topping if preferred.
- Leftovers will last in the fridge for 3 - 4 days.
- If you can’t find gluten free animal crackers, you can use gluten free graham crackers or gluten free cookies.
- Use full-fat, brick-style cream cheese. Otherwise the cheesecake bars won’t set.
- Pack the crust tightly into the pan. I like to use a flat bottomed glass or measuring cup to help press down the crumbs.
- A 9-inch springform pan can be used instead, if preferred. Pour the crumb mixture into the bottom of the springform pan press onto bottom of pan.
- You don’t have to add the chopped fresh mint to the cheesecake if you don’t want to. It will stay have a minty taste using just the peppermint extract.
- I wouldn’t add more than 1/2 of a Tsp of the peppermint extract. It is very strong tasting.
- For a little extra lime flavour, add a little bit of lime zest.
Follow OGF On
Facebook - pages/Offici...
Pinterest - www.pinterest.ca/OfficiallyGF/
/ officiallyglutenfree
Music: Food (acoustic)
Musician: DAsounds