Daiquiri Cheesecake Cheesecake

This cheesecake tastes like a frozen daiquiri in dessert form. Cream cheese whipped until fluffy, spiked with rum and lime juice, lightened with whipped cream and beaten egg whites, all set in a buttery graham cracker crust.

No oven required. The gelatin does all the structural work while it chills overnight in the fridge.

The lime and lemon zest give it that bright, citrusy zing, and the rum comes through just enough to remind you this is a cocktail-inspired creation. It’s rich, it’s airy, and it’s the kind of dessert that makes people ask for the recipe before they’ve finished their slice.

Chef Tips

• Let the gelatin mixture cool before adding it to the cream cheese, or it can create lumps.
• Beat the egg whites to stiff, glossy peaks. They give this cheesecake its impossibly light texture.
• Chill overnight, not just a few hours. The full overnight set gives you clean slices and the best flavor.
• Use fresh lime juice. Bottled juice won’t give you the same bright, punchy flavor.