Frozen Mojito Cake-Tails (No Bake Dessert)

“Source: Rachael Ray Magazine (August 2008) Note: you can leave out the rum to make this kid-friendly! Prep time doesn't include freezing time.”
12 cake-tails

Ingredients Nutrition


  1. In a medium skillet, melt the butter over medium-low heat.
  2. Stir in the pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes.
  3. Transfer to a bowl to cool slightly.
  4. Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan.
  5. Freeze for 30 minutes.
  6. Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2-3 minutes.
  7. Mix in the remaining 1 1/4 cups sugar on low speed, then gradually mix in the lime peel, lime juice, rum and chopped mint.
  8. In a separate bowl, beat the heavy cream until stiff peaks form.
  9. Fold into cream cheese mixture.
  10. Divide the cream cheese mixture evenly among the muffin cups; smooth over tops.
  11. Cover with plastic wrap and freeze overnight.
  12. To serve, run a wet knife around each cake, then invert the pan onto a clean work surface.
  13. Set each cake upright and top with mint sprig.

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