Finger Lime Mojito Cheesecake Trifle Recipe

Name: Finger Lime Mojito Cheesecake Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Sugar; 1/4 cups Water; 1/4 cups Fresh Mint Leaves, Torn And Bruised With Mortar And Pestle Plus More For Garnish; 3 whole Limes, Zest And Juice; 1/4 cups White Rum (water May Be Substituted); 1-1/2 bar Vanilla Dream White Chocolate (90 Gram Bars); 2 bars Cream Cheese (8 Oz Bars); 8 ounces, weight Mascarpone Cheese; 25 whole Biscoff Cookies, Crushed; 1 stick Unsalted Butter; 3 whole Finger Limes

Servings: persons

3/4 cups Sugar
1/4 cups Water
1/4 cups Fresh Mint Leaves, Torn And Bruised With Mortar And Pestle Plus More For Garnish
3 whole Limes, Zest And Juice
1/4 cups White Rum (water May Be Substituted)
1-1/2 bar Vanilla Dream White Chocolate (90 Gram Bars)
2 bars Cream Cheese (8 Oz Bars)
8 ounces, weight Mascarpone Cheese
25 whole Biscoff Cookies, Crushed
1 stick Unsalted Butter
3 whole Finger Limes

1
Combine the sugar and water in a saucepan over medium heat, stirring until the sugar is dissolved. Bring to a boil and reduce heat to low and simmer for 5 minutes. Remove pan from heat, add the bruised mint leaves, lime juice and zest, and rum or water and cover. Allow the mixture to steep for 20 minutes.
2
Place the white chocolate in a heatproof bowl over a pot of simmering water and stir until melted. Then remove the melted chocolate from the heat and set aside.
3
Put the cream cheese and mascarpone into a large bowl and use a mixer to beat until smooth.
4
Strain the mint syrup and add it along with melted chocolate into the cheese mixture and blend until smooth. Set aside.
5
Combine the crushed biscuits and melted butter in a bowl and stir. Divide half of the crumb mixture into the bottom of 6 glasses and press it into the base of the glass. Or you can layer half of it into a small trifle bowl. Top with half the cheesecake mixture. Repeat this process once more with another layer of crumbs and cheesecake mixture.
6
Refrigerate for 1 hour to set.
7
Slice finger limes down the side and gently dig out the beads and add them atop the trifle mixture. When ready to serve top with a dollop of whipped cream, mint leaves lime garnish.
8
Recipe adapted from ledelicieux.com.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cups Sugar, 1/4 cups Water, 1/4 cups Fresh Mint Leaves, Torn And Bruised With Mortar And Pestle Plus More For Garnish, 3 whole Limes, Zest And Juice, and more.

Yes, Finger Lime Mojito Cheesecake Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Finger Lime Mojito Cheesecake Trifle

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