Rich and creamy with a hint of MINT and White RUM (optional) ** A taste of the TROPICS ** These can be kept in your freezer to pull out for drop-in guests ~ or as a wonderful addition to your desserts at a luau or Summer patio party. ** NO BAKE **
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2 sticks (8 ounces) butter
3 cups salted pretzels, finely crushed ~or~ 3 cups shortbread cookies or vanilla wafers, crushed
1 cup plus 6 TB sugar (omit 2 TB, if making a cookie crust)
2 (8 oz each) packages cream cheese, softened
Grated peel of 3 limes, plus 1/2 cup lime juice
2 TB white rum ~ OPTIONAL (Leave out rum for Kid Friendly)
3 TB finely chopped fresh mint, plus sprigs for garnish
2 cups heavy cream
1-2 drops green food coloring (optional)
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In medium skillet, melt butter over medium-low heat. Stir in pretzels and 2 TB sugar (or cookie crumbs and omit the sugar here); cook until lightly toasted, about 3 minutes. Transfer to a bowl to cool slightly. Press about 2 TB into the bottom of each cup of a 12-cup muffin pan. Freeze for 30 minutes.
Meanwhile, using electric mixer, beat cream cheese on medium speed, scraping down sides of bowl, until fluffy (2 to 3 minutes). Mix in remaining 1-1/4 cups sugar on low speed, then gradually mix in lime peel, lime juice, rum, food coloring and chopped mint.
In a separate bowl, beat heavy cream until stiff peaks form. Fold into cream cheese mixture. ~ Divide the cream cheese mixture evenly among the muffin cups; smooth the tops. Cover with plastic wrap and freeze for at least 8 hours or overnight.
To serve, run a wet knife around each cake, then invert the pan onto a clean work surface. Turn each cake upright and top with a mint sprig. Serves 12
NOTE: This can also be made in an 8” or 9” springform pan