Finger Lime Mojito Cheesecake Trifle
I got this email. You know how you get those really random emails? I guess you could call this one spam because I don’t recall having any connection with this company but it turned out to be really GOOD spam. It’s this web site that sells high end things and hard to find objects. They have prepackaged foods and gorgeous produce. Well, I signed up to get their email updates and one day they sent me a teaser for what they were calling Finger Limes. I had never heard of Finger Limes but I was intrigued so I went to the site and read about them. It turns out they’re just what the name implies. Little limes that are long and skinny and aren’t any bigger than your little finger. They come in colors ranging from a deep green to yellow and even a very pretty pink! When you slice them down the side, these tiny, bead-like things just come popping out and when you eat the tiny beads you get this EXPLOSION of lime! They are just the cutest things! They come from Australian rain forests so needless to say, they aren’t easy to get and don’t last long. I HAD to order them but I had no clue what to do with them once they got here. I poked around on that old internet and found tons of recipes! Most of them were dessert type things but that’s ok. I love desserts! This one was THE one I was going to start with. I found it on this website called Delicieux. Her finger limes are the pink ones and look so much prettier but this is what I got so it’s what I used. I decided to make the recipe more my own and call it Finger Lime Mojito Cheesecake Trifle! It was absolutely as good as it looks. I love it!
This recipe was somewhat difficult at first because the site I got it from here was all metric measurements and I had to figure out how to change it to what I’m used to. It worked out really well but took some time and thinking.
I used Biscoff cookies for the crust. If you’ve never eaten them before you definitely should. They’re crunchy and spiced with cinnamon and are perfect for the tart, creamy filling. I also used a vanilla white chocolate and fresh mint.
I used the juice and zest of 3 limes and the inside pulp of 2 of the finger limes.
I told you about what happens when you slice the finger limes. Take a look. Insane! You get this crazy burst of tangy limeiness that I can’t even describe. They were a little pricey. I guess because they probably came from a long way away but I would say they are worth it for sure. A friend told me she saw them at Whole Foods once so I’ll keep my eye out buy them whenever I can.
It was (after I translated from metric measurements) actually a very simple recipe and one that would really impress anyone so tuck this away for you next get-together and wow the pants off your guests! If you can’t get finger limes this is still an amazing recipe without them.
Also, the recipe calls for rum, you know, that’s why it’s a mojito cheesecake but you could easily use water if you’d like. There was zero rum flavor in the finished product. I put them in martini and champagne glasses but anything would work.
- 1 stick of unsalted butter
- 20-25 Biscoff cookies, crushed
- 1 1/2 bars vanilla white chocolate (90 gram bars)
- 3/4 cup sugar
- 1/4 cup water
- zest and juice from 3 limes
- 1/4 cup white rum (water can be substituted)
- 1 cup fresh mint leaves, torn and bruised a little with a mortar and pestle plus more for garnish
- 2 blocks cream cheese
- 8 ounces mascarpone cheese
- 2 finger limes
- Combine the sugar and water in a saucepan over a medium heat. Stirring until the sugar is dissolved.
- Bring to a boil and reduce heat to low and simmer for 5 minutes.
- Remove from heat, add the mint leaves, lime juice and zest, and rum or water and cover. Allow to steep for 20 minutes.
- Place the white chocolate in a heatproof bowl over a pot of simmering water and stir until melted.
- Beat the cream cheese and mascarpone until smooth.
- Strain the syrup and add with melted chocolate and blend to combine. Set aside.
- Combine the crushed biscuits and melted butter and stir.
- Divide half the mixture between 6 glasses and press into the base or layer in a small trifle bowl.
- Top with half the cheesecake mixture.
- Repeat this process once more.
- Refrigerate for 1 hour to set.
- Slice finger limes down the side and gently dig out the beads and top trifle mixture.
- When ready to serve top with a dollop of cream, mint leaves lime garnish.