Mint Mojito Cheesecake Bars are the perfect way to bring a refreshing, zesty twist to a classic cheesecake bar. With layers of buttery graham cracker crust, creamy lime-and-mint cheesecake, and a smooth citrus gelée topping, I get the perfect balance of sweet, tart, and fresh flavors in every bite.
Why You’ll Love This Recipe
I love this recipe because it combines the richness of cheesecake with the bright flavors of mint and lime. The crust adds a satisfying crunch, the cheesecake layer is smooth and tangy, and the gelée on top makes it feel extra special. I also like that it’s easy to slice into bars, which makes it great for parties, picnics, or simply enjoying at home when I want something refreshing yet indulgent.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
16 oz cream cheese, softened
1/2 cup sour cream
2/3 cup granulated sugar
2 large eggs
2 tbsp fresh lime juice
1 tbsp lime zest
2 tbsp fresh mint, finely chopped
1/2 tsp vanilla extract
1/4 tsp salt
1 tbsp unflavored gelatin
1/2 cup fresh lime juice (for gelée)
1/4 cup water
2 tbsp granulated sugar (for gelée)
Few mint leaves and lime slices for garnish (optional)
Directions
I preheat my oven to 325°F and line a 9×9 inch baking pan with parchment paper. I mix the graham cracker crumbs, sugar, and melted butter until evenly moistened, press the mixture into the pan, and bake for 10 minutes. Then I let it cool slightly.
In a large bowl, I beat the cream cheese and sour cream until smooth. I add sugar, eggs, lime juice, zest, mint, vanilla, and salt, mixing until everything is combined. I pour this mixture over the crust and bake for 20 minutes, until the edges are set but the center still jiggles. After cooling, I refrigerate for 4 hours.
For the gelée, I let gelatin bloom in water for 5 minutes, then gently heat it until dissolved. I stir in lime juice and sugar, straining through a sieve. After cooling to room temperature, I pour it gently over the chilled cheesecake.
I chill for 1 more hour until the gelée sets, then slice into bars and garnish with mint leaves and lime slices.
Servings and timing
This recipe makes 12 servings. Prep time: 5 hours Cook time: 30 minutes Total time: 5 hours 30 minutes
Variations
I sometimes add lemon zest instead of lime zest for a slightly different citrus flavor. For a colorful twist, I layer in pureed strawberries or raspberries with the cheesecake filling. If I want an extra crunchy crust, I mix in a few crushed pistachios or almonds with the graham crackers.
storage/reheating
I store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. If I want to make them ahead, I prepare the crust and cheesecake layer a day before and add the gelée topping later. These bars don’t freeze well because of the gelée layer, so I keep them chilled instead.
FAQs
Can I make these cheesecake bars without mint?
Yes, I leave the mint out if I want just a citrus cheesecake bar with a bright lime flavor.
How do I know when the cheesecake layer is baked enough?
I look for the edges to be set while the center still has a slight jiggle. It firms up fully as it cools.
Can I use bottled lime juice instead of fresh?
I prefer fresh lime juice because it adds brightness, but bottled works in a pinch.
What can I use instead of graham crackers for the crust?
I sometimes use digestive biscuits, vanilla wafers, or even shortbread cookies for a slightly different flavor.
Can I make these bars in advance?
Yes, I often make them a day ahead. The flavors meld together beautifully after chilling overnight.
Conclusion
Mint Mojito Cheesecake Bars are a refreshing twist on traditional cheesecake, combining creamy, tangy layers with the light and bright flavors of mint and lime. I love making these for summer gatherings, and they always impress with their vibrant look and flavor. If I want a dessert that feels indulgent yet refreshing, these bars are my go-to choice.
Mint Mojito Cheesecake Bars are a refreshing twist on classic cheesecake bars, featuring a buttery graham cracker crust, creamy lime-and-mint cheesecake filling, and a citrus gelée topping for a sweet, tart, and fresh flavor experience.
Total Time:5 hours 30 minutes
Yield:12 bars
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
16 oz cream cheese, softened
1/2 cup sour cream
2/3 cup granulated sugar
2 large eggs
2 tbsp fresh lime juice
1 tbsp lime zest
2 tbsp fresh mint, finely chopped
1/2 tsp vanilla extract
1/4 tsp salt
1 tbsp unflavored gelatin
1/2 cup fresh lime juice (for gelée)
1/4 cup water
2 tbsp granulated sugar (for gelée)
Few mint leaves and lime slices for garnish (optional)
Instructions
Preheat the oven to 325°F and line a 9×9 inch baking pan with parchment paper.
Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press into the prepared pan and bake for 10 minutes. Let cool slightly.
In a large bowl, beat the cream cheese and sour cream until smooth. Add 2/3 cup sugar, eggs, 2 tbsp lime juice, lime zest, chopped mint, vanilla, and salt. Mix until well combined.
Pour the cheesecake mixture over the crust and bake for 20 minutes, or until edges are set but the center is still slightly jiggly.
Cool to room temperature, then refrigerate for 4 hours until fully set.
To make the gelée, bloom gelatin in 1/4 cup water for 5 minutes. Gently heat until dissolved, then stir in 1/2 cup lime juice and 2 tbsp sugar. Strain through a sieve and let cool to room temperature.
Pour the gelée gently over the chilled cheesecake layer and refrigerate for 1 more hour until set.
Slice into bars and garnish with mint leaves and lime slices if desired.
Notes
Fresh lime juice is preferred for optimal flavor.
The bars don’t freeze well due to the gelée layer; store in the fridge.
For variation, add lemon zest or pureed berries to the cheesecake layer.
Digestive biscuits or vanilla wafers can replace graham crackers.
