Ingredients
Scale
- 12 graham cracker sheets
- ¼ cup sugar
- ¼ teaspoon salt
- 5 tablespoons butter, melted
- 18 muffin tin liners
- ¼ cup freshly squeezed lime juice
- ¼ cup fresh mint leaves
- 1 pint raspberries
- 3 tablespoons sugar, divided
- 1 teaspoon cornstarch
- 1 ½ cups heavy cream
- 8 ounces cream cheese, softened
- 1 ¼ cups powdered sugar
- 2 tablespoons white rum
Instructions
- Combine lime juice and mint leaves in a bowl and muddle gently.
- Cook raspberries with sugar and cornstarch over medium heat until thickened.
- Crush graham crackers and mix with sugar, salt, and melted butter.
- Line muffin tin with liners and press graham cracker mixture into each liner.
- Freeze the crusts for 15 minutes.
- Whip heavy cream with sugar until stiff peaks form.
- Beat cream cheese, infused lime juice, and powdered sugar until smooth.
- Fold in raspberry sauce and whipped cream.
- Fill the crusts with the raspberry cream mixture.
- Freeze mini pies for at least 4 hours before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For enhanced flavor, increase mint or lemon zest.
Ensure cream cheese is at room temperature for smoother blending.
Do not overcrowd the muffin tin, leaving space for filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 240
- Sugar: 18
- Sodium: 130
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 40