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Lime and mint cheesecake served in slices
A refreshing cheesecake infused with zesty lime and cooling mint, ideal for summer.

Lime and mint cheesecake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Imagine your favourite summer cocktail, the Mojito, in cake form! This dessert locks the loud acidity of lime and the cooling power of mint into a silky cream cheese filling. You don't need to turn on the oven, so you can make it even in the biggest heatwave. The secret lies in the essential oils: the lime zest and mint leaves together create an aroma bomb that refreshes instantly.
🕒 Prep Time 20 mins
⌛ Total Time 4 hrs 20 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 20 cm springform cake tin
  • Grater (for citrus zest)
  • Hand mixer
  • Sharp knife

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Mix the biscuit crumbs with the melted butter, then pat into the bottom of the cake tin with the base of a glass to make it firm. Place in the fridge.

Tip: During cooling, the butter solidifies again, holding the cake base together (physical bond).
2 ✓

Grate the green zest of the limes and squeeze out their juice. Finely chop the mint leaves.

Tip: Chop the mint immediately before use, as it oxidises (turns black) quickly.
3 ✓

Mix the room temperature cream cheese until silky with the icing sugar, lime juice, zest, and mint.

Tip: If the cream cheese is cold, it may remain lumpy. Take it out of the fridge 30 minutes before starting!
4 ✓

Sprinkle the gelatine into the water, let it bloom, then warm it up in the microwave or on the hob until liquid.

Tip: Never boil the gelatine, as it loses its setting power (breakdown of protein structure).
5 ✓

Pour the lukewarm gelatine into the cream cheese base whilst stirring continuously.

Tip: Work quickly so the gelatine distributes evenly.
6 ✓

Whip the cold double cream into soft peaks and fold carefully into the cream.

Tip: Air bubbles make the cake light; be careful not to knock the air out!
7 ✓

Smooth the cream onto the biscuit base and chill for a minimum of 4 hours. Decorate with fresh lime and mint before serving.

Tip: You can run a warm knife around the cake tin before serving so the cream separates nicely from the edge.

Recipe FAQ

The cream turned out bitter, why?
You likely grated the white pith of the lime as well. Only use the green zest!
What biscuits should I use?
Any crumbly butter biscuit is fine, but oat biscuits (digestives) add extra texture.

Ingredients

  • 200 g Crushed butter biscuits
  • 100 g Melted butter
  • 400 g Plain cream cheese (room temperature)
  • 200 ml Cold double cream
  • 100 g Icing sugar
  • 3 pcs Limes
  • 10 g Fresh mint leaves
  • 10 g Gelatine powder
  • 50 ml Water