Mojito or pina colada cheesecakes

Mojito or pina colada cheesecakes

By
From
The Birthday Cake Book
Makes
6-12
Photographer
Laura Edwards

Sure to be the talking point of any fashionable party, serve these alongside the cocktails! No baking required and dead simple to make. I know piña colada is as deeply unfashionable as mojito is on trend, but you just might change your mind by making them: pineapple, coconut and rum is a great flavour combination. Make these either in your favourite cocktail glasses or in strong, foil cupcake cases.

For the base

Ingredients

Quantity Ingredient
180g plain digestive biscuits
60g unsalted butter, melted
2-3 tablespoons mint, finely chopped
12 strong foil cupcakes cases, (optional)

For the mojito

Quantity Ingredient
4 limes, zested and juiced
8 tablespoons mint, chopped

For the cheesecake

Quantity Ingredient
300g double cream
4 tablespoons rum
400g cream cheese
300g mascarpone
120g golden caster sugar

To decorate

Quantity Ingredient
sprigs mint
glace cherries
pineapple wedges
paper umbrellas
indoor sparklers

For the pina colada

Quantity Ingredient
100g pineapple, finely diced
80g desiccated coconut

Method

  1. Mojito cheesecakes: To make the bases, crush the digestive biscuits in a food processor, or in a sealed polythene bag with a rolling pin. Tip the crumbs into a bowl and add the butter and mint. Divide between the cocktail glasses or foil cases and press down firmly with the back of a teaspoon. Chill in the fridge for at least half an hour.
  2. Place the lime zest and juice and the mint in a small saucepan over a low heat until just warm to a finger, then set aside for a couple of hours to infuse. Strain. Very lightly whip the double cream until only just thickened, adding the rum slowly towards the end.
  3. In a bowl, beat together the cream cheese, mascarpone and sugar, then beat together with the cream. With a large metal spoon, fold in the lime juice mixture; try not to over-mix. Divide between the glasses or foil cases and chill to set for at least a couple of hours. Arrange on a large tray (mirrored would look fabulous) or pile high on a cake stand. Decorate as you wish just before serving.
  4. To make the pina colada cheesecakes, make the base in the same way as for the mojito cheesecakes, omitting the mint.
  5. Make the cheesecake mixture as above, omitting the lime juice mixture. Fold in the pineapple and coconut. Divide between the glasses or foil cases and chill to set for at least a couple of hours. Decorate as you wish just before serving.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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