Mojito Mousse Cakes Recipe


Have your cake-tail and eat it, too with a mini mojito mousse cake. Start with rum, lime and aromatic mint for classic mojito flavor.
Makes: Makes 3 mini cheesecakes
Skill Level:

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Step 1

Prepare three Mini Springform Pans with vegetable pan spray.

In medium bowl, stir together graham cracker crumbs, sugar and butter until evenly moistened. Press mixture into bottom of each pan. Refrigerate while making filling.

In small bowl, combine water and rum. Sprinkle gelatin over liquid and stir until completely dissolved, about 2-3 minutes. Set aside.

Place mint on cutting board. Sprinkle 1 tablespoon sugar over mint. Using the edge of knife, scrape the blade across the minced mint and sugar to form a paste, working small areas of the pile at a time.

In large bowl, combine remaining sugar, mint paste and zest. Beat on medium 1 minute. Add cream cheese and sour cream; beat until smooth. Add lime juice and vanilla; beat until combined. Add gelatin mixture; beat until combined. Remove crusts from refrigerator; divide batter evenly between pans.

Refrigerate 3-4 hours or until cheesecakes are completely set. To unmold, run knife around edge of pan and remove ring. Serve with mint leaves or wedge of lime if desired.

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Ingredients

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Crust

Crust

graham cracker crumbs

1/2 cup graham cracker crumbs

granulated sugar

1 tablespoon granulated sugar

butter,

3 tablespoons butter, (melted)

Filling

Filling

boiling water

2/3 cup boiling water

white rum

1/2 cup white rum

unflavored gelatin

1 envelope (1/4 ounce) unflavored gelatin

minced mint leaves

2 tablespoons minced mint leaves

granulated sugar,

1/2 cup granulated sugar, (divided)

lime zest

2 tablespoons lime zest

cream cheese,

2 packages (8 ounces each) cream cheese, (softened)

sour cream

1/2 cup sour cream

lime juice

1/4 cup lime juice

Wilton Imitation Clear Vanilla Extract

3/4 teaspoon Wilton Imitation Clear Vanilla Extract

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