Mojito Cheesecakes

Quick and easy, light and refreshing, these elegant little lovelies also combine the wonderful contrast that is the almond-flavoured amaretti biscuits with the sharp lime and of course, the essential boozy kick of the rum – fab!

Makes 4 large ones or 6 petite ones (no prizes for guessing which ones I made!)

What you need…

Cocktail glasses or ramekins in which to serve

25g butter

60g amaretti biscuits, roughly crushed

100g full fat cream cheese

150ml double cream

2 tablespoons white rum

25g icing sugar

Juice and finely grated zest of 1 large lime

Extra grated lime zest or mint leaves, to decorate

What to do…

Melt the butter and then tip all but 2 tablespoons of the amaretti biscuits into the butter and stir to combine. Divide the butter-coated amaretti between your glasses/ramekins. Lightly press down.

In a large bowl, use an electric handheld whisk to beat together the cream cheese and cream. Add the rum, icing sugar and lime zest. Whisk again to combine. Tip in the lime juice and whisk again – the mixture will instantly thicken. Use a spoon to divide the filling between your glasses/ramekins.

Sprinkle the remaining amaretti crumbs over each cheesecake and then decorate with lime zest or mint leaves.

Pop in the fridge to chill. (They will also be fine for up to 2 days). Serve probably a little under room temperature – absolutely fabulous!

Inspired by…

The legend that is Mary Berry

How easy…


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