Raspberry Mojito No-Bake Mini Pies

Fact: I don’t know how to say no to dessert. There’s something about a sweet ending to a delicious meal that feels necessary. And, of course, as evidenced by the amount of cocktails I make around here, I kind of have a thing for adult beverages. So when you pair the two together to make a boozy dessert, like these raspberry mojito no-bake mini pies, my heart is happy.

If you’ve never made a no-bake pie, get excited. And if you have made a no-bake pie, well, still get excited. With the buttery graham cracker crust, homemade raspberry sauce, sweet cream cheese-lime-mint filling and punch of rum, these little bites are just what you need in your life. I don’t hate anything about that combination.

Plus, you can make these no-bake pies ahead of time for easy entertaining. I recently made these on a Thursday evening and then served them at our family shrimp boil Saturday night. My life was calm and simple on hosting day because I wasn’t running around at the last minute trying to tackle a ton of courses. Oh, and judging by how quickly these little pies flew off the plate, I’m happy to say they were a success.

On top of being boozy, delicious and convenient, I love how pretty the raspberry sauce makes these little pies. Granted, I know not everyone obsessively loves pink like I do, but don’t they look dainty and fun?

Recipe Details: Raspberry Mojito No-Bake Mini Pies

Now let’s get to business. To start, muddle some mint in freshly squeezed lime juice and then set the mixture aside. This allows the mixture to infuse, so we get just enough mint flavor. Don’t worry. The mint won’t overwhelm the filling, but letting it infuse gives these no-bake mini pies an extra pop.

Once you prepare the lime juice and mint, I recommend starting on the raspberry sauce. Of course, you could use store-bought raspberry preserves if you’re tight on time, but making your own sauce takes little effort and is oh-so fun. Simply cook the raspberries with a little sugar and cornstarch until they thicken and become saucy. Remove from the heat and you’re done.

For a little multitasking action, I like to get a head start on the graham cracker crust while the raspberries cook. You can crush your graham crackers in a food processor, which works well, but it’s also easy to crush them in a large baggie with a rolling pin. With the baggie method, I don’t have to clean my food processor, so that’s the winner for me.

And now to make the most fun part: the filling! Start by beating heavy cream and sugar with a stand or hand mixer until stiff peaks form. Keep an eye on this, especially if you use a stand mixer. One minute you might have nearly stiff peaks, and the next you’re halfway to butter. Once the whipped cream is ready, move that to a different bowl and keep in the refrigerator.

Now, beat the softened cream cheese until it’s fluffy. You definitely want to make sure the cream cheese is softened. If you’re short on time or are like me and often forget to pull out the cream cheese ahead of time, you can soften it in the microwave in short intervals, no more than 10 seconds at a time. Just make sure you stop heating the cream cheese before it starts to liquify. The cream cheese is ready when you can easily press your finger into it and make a dent.

After the cream cheese is nice and fluffy, beat in the powdered sugar, rum and the infused lime juice. Before adding the lime juice, make sure you give the mint leaves a good squeeze to get all of that delicious juice. Then, beat in the raspberry sauce, fold in the whipped cream, spoon into the muffin pan and freeze. Now sit back and relax until these tasty no-bake mini pies set. Devour. Enjoy.

Perfect Pairing

Mojitos, of course! I know. That’s probably cheating. This pairing is obvious. But I truly love pairing a drink-based food recipe with said inspired drink and vice versa. I enjoy seeing where the two are similar and even where they might contrast. To me, it makes the experience that much more fun.

Now, if the obvious mojito pairing doesn’t work for you, I also like a sour ale or crispy, fruity rosé with these raspberry mojito no-bake mini pies. Both would nicely complement the tangy yet sweet flavor.

Next time you’re in need of a fun, boozy pie for your dessert table, I hope you give these raspberry mojito no-bake mini pies a try. Please leave me a comment to let me know how you enjoyed them, and I’d love for you to sign up for my newsletter to make sure we stay in touch.

Cheers!

Like boozy desserts? Check out these other recipes on Burrata and Bubbles.

• Bourbon-peach clafoutis
• Mixed berry-custard pie

Raspberry Mojito No-Bake Mini Pies

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★★★★★

5 from 10 reviews

• Author: Amanda McGrory-Dixon
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 18 mini pies 1x

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Description

These raspberry mojito no-bake mini pies feature a graham cracker crust, homemade raspberry sauce, sweet cream cheese-lime-mint filling and punch of rum.

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Scale 1x2x3x

Ingredients

For Crust
12 graham cracker sheets
1/4 cup sugar
1/4 teaspoon salt
5 tablespoons butter, melted
18 muffin tin liners

For Raspberry Mojito No-Bake Mini Pies
1/4 cup freshly squeezed lime juice
1/4 cup fresh mint leaves
1 pint raspberries
3 tablespoons sugar, divided
1 teaspoon cornstarch
1 1/2 cups heavy cream
8 ounces cream cheese, softened
1 1/4 cups powdered sugar
2 tablespoons white rum

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Instructions

1. Pour the lime juice in a small bowl with the mint and muddle. Set aside to allow the mixture to infuse. You can do this ahead of time if you’d like.
2. In a small saucepan, cook the raspberries, one tablespoon of sugar and cornstarch, stirring often but not constantly. Once the sauce thickens and the berries break down, pour in a separate bowl to allow to cool quickly to ensure the berries aren’t warm when added to the filling.
3. While the berries cook, crush the graham crackers either in a food processor or large zip bag with a rolling pin. Pour in a bowl and stir in sugar, salt and melted butter until the mixture is evenly coated. Line a muffin pan with the liners. Scoop a heaping tablespoon of the graham cracker mixture into each muffin liner. Using the bottom of a glass, press down and tightly compact the crumbs. If you don’t have a glass small enough, a shot glass works well. Place in the freezer.
4. Using a stand or hand mixer, beat the heavy cream and two tablespoons of sugar on medium-high to high speed until stiff peaks form. Set aside in the refrigerator.
5. Beat softened cream cheese on medium speed until fluffy. Using a spatula, scrap the side of the bowl as needed. Squeeze the excess lime juice out of the mint leaves back into the bowl and remove the leaves. It’s OK if a few small bits of remain, but remove the bulk of the mint. Add the powdered sugar, infused lime juice and rum and beat until smooth. Again, scrap down the side of the bowl as needed. Beat in the cooled raspberry sauce until combined. Gently fold in the reserved whipped cream.
6. Remove mini crusts from the freezer and fill with the raspberry mixture. Freeze for four hours. If you don’t plan on serving at the four-hour mark, cover the mini pies or move to an air-tight container to protect from freezer burn. Remove the muffin liners and serve. Enjoy!

• Category: Desserts

Keywords: no bake mini pies, raspberry mojito, no bake pie, no bake cheesecake, raspberry pie, mojito pie, mini pies