Raspberry Mojito No-Bake Mini Pies Recipe
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.
How to Make the Best Raspberry Mojito No-Bake Mini Pies
These raspberry mojito no-bake mini pies combine the refreshing flavors of a classic mojito cocktail with a delicate dessert—no oven required. The graham cracker crust provides the perfect crispy base, while the filling delivers a sophisticated blend of tart raspberries, bright lime, fresh mint, and a hint of rum.
What makes these pies special is their no-bake nature, making them perfect for warm weather entertaining or any time you want a stunning dessert without heating up the kitchen. The cream cheese filling whipped with whipped cream creates an airy, mousse-like texture that melts in your mouth. The homemade raspberry sauce adds natural fruit flavor and beautiful color throughout.
Prepare these ahead of time and store them in the freezer until you’re ready to serve—they’re the ideal make-ahead dessert for parties, summer gatherings, or whenever you want to impress your guests with a restaurant-quality treat.
Raspberry Mojito No-Bake Mini Pies
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.
Ingredients
Crust
Raspberry Sauce
Filling
Instructions
Prepare Base
- 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.
- 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.
Make Filling
- 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.
- 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.
- Beat softened cream cheese on medium speed until fluffy. Using a spatula, scrape 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 remain, but remove the bulk of the mint. Add the powdered sugar, infused lime juice and rum and beat until smooth. Again, scrape down the side of the bowl as needed. Beat in the cooled raspberry sauce until combined. Gently fold in the reserved whipped cream.
Assemble and Chill
- 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!
Notes
- Prepare the mint and lime infusion ahead of time for better flavor development.
- Allow the raspberry sauce to cool completely before adding to the cream cheese mixture.
- These pies can be stored in an airtight container for up to one week in the freezer.