Browse by
Browse by
Browse by
Browse by
Mini Mojito Cheesecakes
Member Submitted Recipe
Food Blogger Recipe
Mini Mojito Cheesecakes
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0 | Sign in to rate this recipe

Mint sugar, lime, cream cheese and sour cream combine to make a sweet/tart Mojito flavored cheesecake. These mini treats are portable and right-sized.

Prep time
Bake/Cook time
0:25 to 0:30
Plan for

Chill overnight

16 mini cheesecakes
Sign in to post a comment

Mini Mojito Cheesecakes
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:25 to 0:30
Plan For

Chill overnight

Yield :
16 mini cheesecakes


Mint Sugar


  • 24 ounces cream cheese, at room temperature
  • 1/4 cup sour cream, at room temperature
  • 1 cup mint sugar
  • 1/8 teaspoon cornstarch
  • 3 large eggs, at room temperature
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fresh lime zest
  • Optional: 1 ounce light rum
  • Graham cracker crumbs, as needed

Whipped Cream

  • 1 cup heavy cream, chilled
  • 2 tablespoons mint sugar
  • 1 tablespoons fresh lime zest
  • Optional: 1/2 ounce light rum


  1. Preheat oven to 325° F.
  2. To prepare mint sugar: In a food processor, pulse granulated sugar and mint leaves until leaves have been ground down and combined with sugar.
  3. To prepare filling:  Using a standing mixer fitted with paddle attachment, beat cream cheese and sour cream until it is light and fluffy. Gradually mix in mint sugar and cornstarch. Mix in eggs one at a time, scraping side of the bowl after each addition. Add lime juice, zest and rum and mix until well combined.
  4. Pour filling into silicone molds.
  5. Place pan on middle rack of oven with a pan half full of boiling water on bottom rack of oven. Bake for 25-30 minutes or until centers are set. Remove from oven and transfer to a wire rack. Allow cakes to cool for 1 hour minimum. Wrap well with plastic film and foil. Refrigerate for at least 8 hours or overnight. Carefully unmold cheesecakes.
  6. When ready to serve, prepare whipped cream. Using a standing mixer fitted with whisk attachment, whip chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in mint sugar until you reach a thick consistency. Add in zest, rum (optional) and whip until combined.
  7. Coat each cheesecake in graham cracker crumbs and top with whipped cream and garnish with additional lime slices and mint leaves.


Recipe developed for Dixie Crystals by Susan Whetzel @doughmesstic.

Shout Out To Our Baking Friends
    ::    Sharon B    ::    Jeannie    ::    Wanda    ::    2sweethoney    ::    Jackie Hunt    ::    Katy    ::    GrannySap    ::    Lisa O    ::    Brenda    ::    Jan K    ::    jennifer    ::    llakin    ::    Nicknic6    ::    chefshay    ::    yetter pompey    ::    tomgreen    ::    Mommyof7    ::    karenf    ::    JennPutnam    ::    Dellaplayer
Trusted by home bakers since 1917
Dixie Crystals sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Dixie Crystals. All rights reserved. All Dixie Crystals branded products are the registered marks of the Dixie Crystals Company.