Frozen Mojito Cake-Tails (No Bake Dessert)

I still remember the first time I tasted a mojito – it was on a sweltering summer day in Miami, and that vibrant explosion of mint, lime, and rum was like an instant cool-down. It was a revelation, a drink that perfectly captured the spirit of carefree fun. So, when I stumbled upon this no-bake recipe for “Frozen Mojito Cake-Tails” in an old issue of Rachael Ray Magazine, it felt like a culinary homecoming. The idea of transforming that beloved cocktail into a frozen, delightful dessert, without the fuss of baking, immediately captured my imagination.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: Overnight freezing (plus 30 minutes initial freezing)
• Servings: 12
• Yield: 12 cake-tails
• Dietary Type: Dessert

Ingredients

For the Crust:

• 16 ounces butter
• 3 cups pretzels, salted, finely crushed
• 1 cup sugar

For the Filling:

• 6 tablespoons sugar
• 2 (8-ounce) packages cream cheese, softened
• Zest of 3 limes, grated (you need the peel of 3 limes)
• ½ cup lime juice (from the zested limes)
• 2 tablespoons white rum (optional, for kid-friendly version, omit)
• 3 tablespoons fresh mint, finely chopped, plus sprigs of fresh mint for garnish

For the Whipped Topping:

• 2 cups heavy cream

Equipment Needed

• 12-cup muffin pan
• Medium skillet
• Bowls (medium and separate)
• Electric mixer (stand or handheld)
• Measuring cups and spoons
• Spatula
• Plastic wrap
• Sharp knife

Instructions

1. Prepare the Pretzel Crust: In a medium skillet, melt the butter over medium-low heat. Once the butter is fully melted, stir in the 3 cups of finely crushed salted pretzels and 1 cup of sugar. Continue to cook, stirring frequently, until the mixture is lightly toasted. This usually takes about 3 minutes. Be careful not to burn it.
2. Cool and Portion the Crust: Once toasted, immediately transfer the pretzel mixture to a bowl to cool slightly. This helps prevent the butter from re-solidifying too much.
3. Form the Crusts in Muffin Pan: Take your 12-cup muffin pan. Press approximately 2 tablespoons of the cooled pretzel mixture into the bottom of each muffin cup. This will form the base of your cake-tails.
4. Initial Freezing for the Crust: Place the muffin pan with the pressed crusts into the freezer for 30 minutes. This will firm up the crusts, making it easier to add the filling and ensuring they hold their shape.
5. Prepare the Cream Cheese Filling: While the crusts are freezing, begin preparing the main filling. In a separate bowl, using an electric mixer, beat the 2 (8-ounce) packages of softened cream cheese on medium speed. Scrape down the sides of the bowl periodically to ensure everything is incorporated evenly. Continue beating until the cream cheese is light and fluffy, which should take about 2 to 3 minutes.
6. Incorporate Flavors into the Cream Cheese: With the mixer on low speed, gradually mix in the remaining 6 tablespoons of sugar. Once the sugar is mostly incorporated, gradually add the zest of 3 limes, the ½ cup of fresh lime juice, the 2 tablespoons of white rum (if using), and the 3 tablespoons of finely chopped fresh mint. Mix until just combined and smooth.
7. Whip the Heavy Cream: In a separate, clean bowl, beat the 2 cups of heavy cream using your electric mixer. Continue beating until stiff peaks form. This means that when you lift the beaters, the cream will stand up in firm peaks.
8. Fold the Whipped Cream into the Filling: Gently fold the whipped cream into the cream cheese mixture. Use a spatula and a folding motion, lifting from the bottom of the bowl and turning it over the cream cheese mixture. Be careful not to overmix, as this can deflate the whipped cream and make the filling less airy. The goal is to combine them until no streaks of cream cheese or whipped cream remain.
9. Fill the Muffin Cups: Retrieve the muffin pan with the frozen crusts from the freezer. Divide the cream cheese mixture evenly among the 12 muffin cups, spooning it over the pretzel crusts. Use your spatula or the back of a spoon to smooth the tops of each cake-tail.
10. Final Freezing: Cover the muffin pan tightly with plastic wrap. Place it back in the freezer and freeze overnight, or until completely firm. This is crucial for the cake-tails to set properly.
11. Serving the Cake-Tails: When ready to serve, remove the muffin pan from the freezer. To easily release each cake-tail, run a wet knife around the edges of each muffin cup. This helps loosen them from the pan.
12. Invert and Garnish: Carefully invert the muffin pan onto a clean work surface. The cake-tails should release easily. Set each cake-tail upright.
13. Final Touch: Garnish each Frozen Mojito Cake-Tail with a fresh sprig of mint for that authentic mojito visual appeal and a burst of extra freshness.

Expert Tips & Tricks

• Pretzel Crushing: For the smoothest crust, use a food processor to finely crush your pretzels. If you don’t have one, you can place them in a sturdy zip-top bag and crush them with a rolling pin or the bottom of a heavy pan.
• Lime Zest: For the most intense lime flavor, use a microplane grater to get a fine zest. Be sure to only grate the green part of the peel and avoid the bitter white pith.
• Room Temperature Cream Cheese: Ensuring your cream cheese is truly softened to room temperature is key for a smooth, lump-free filling. Cold cream cheese will be difficult to beat and can result in a grainy texture.
• Don’t Overmix: When folding the whipped cream into the cream cheese mixture, it’s better to have a few small streaks than to overmix and lose the airy texture of the whipped cream.
• Wet Knife Technique: The trick of using a wet knife is essential for a clean release. If the cake-tails are still sticking, try dipping the knife in hot water and wiping it dry before running it around the edges again.
• Make-Ahead Magic: These cake-tails are the ultimate make-ahead dessert. They can be stored in the freezer for up to a month, making them perfect for unexpected guests or future entertaining.

Serving & Storage Suggestions

These Frozen Mojito Cake-Tails are best served directly from the freezer. The slightly frozen, creamy texture is what makes them so delightful. They are perfect as a light and refreshing dessert after a rich meal, or as a standalone treat on a hot day. Store any leftovers tightly covered in the freezer for up to one month. Because they are frozen, they do not need to be refrigerated.

Nutritional Information

This is an estimation and can vary based on exact ingredient brands and quantities used.

Nutrient	Amount per Serving	% Daily Value
Calories	853.3 kcal
Calories from Fat
Total Fat	60 g	92%
Saturated Fat	37.1 g	185%
Cholesterol	177.2 mg	59%
Sodium	1115.2 mg	46%
Total Carbohydrate	71.4 g	23%
Dietary Fiber	1.9 g	7%
Sugars	24.8 g	99%
Protein	10 g	19%

Note: The provided nutritional data has been formatted for clarity and represents the raw data as interpreted. Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Kid-Friendly: As noted in the recipe, simply omit the rum for a delightful treat that children will adore.
• Lemon-Lime Twist: For a slightly different citrus profile, you could substitute half of the lime juice and zest with lemon juice and zest.
• Herbaceous Infusion: Experiment with other complementary herbs. A touch of finely chopped basil or even a hint of cilantro could offer an intriguing twist, though mint is classic for a reason.
• Crust Variations: If pretzels aren’t your preference, consider using finely crushed graham crackers or shortbread cookies for the crust. Adjust the sugar in the crust as needed depending on the sweetness of your chosen cookie.

FAQs (Frequently Asked Questions)

Q: Can I make these cake-tails without a muffin pan?
A: Yes, you can use mini tart pans or even individual ramekins. Just ensure you adjust the amount of crust mixture for each.

Q: How do I ensure the cake-tails don’t stick to the muffin pan?
A: Properly pressing the crust, ensuring the cake-tails are fully frozen, and using a wet knife are the best methods for a clean release.

Q: Can I omit the rum entirely?
A: Absolutely! The rum adds a subtle depth and classic mojito flavor, but the cake-tails will still be delicious and refreshing without it.

Q: How long do these cake-tails take to freeze?
A: The crust needs 30 minutes, and the filled cake-tails require freezing overnight for best results.

Q: What is the best way to store leftovers?
A: Store them tightly covered in the freezer. They will maintain their quality for up to a month.

Final Thoughts

This Frozen Mojito Cake-Tail recipe is a testament to how we can capture the essence of beloved flavors in unexpected ways. It’s a no-fuss, no-bake marvel that delivers a refreshing burst of mint and lime with every bite, all wrapped in a delightfully sweet and salty pretzel crust. I encourage you to give these a try, especially during the warmer months, or whenever you crave a taste of tropical bliss. They are remarkably easy to make and are sure to be a hit at any gathering, or simply as a personal indulgence. Enjoy the cool, creamy, and zesty experience!