Mojito Mousse


  • 5 Tbsp butter
  • Cookie Crust
  • 16 oz cream cheese
  • 1/2 cup water
  • 1/2 cup Rum (don’t use dark rum)
  • 12-15 large mint leaves
  • 2 cups heavy whipping cream
  • Juice of 1 lime

 Melt butter and mix into Cookie Crust. Spoon a tablespoon or two into the bottom of a parfait glass or shot glass. Tamp it down. Place water, rum, lime juice and mint leaves into a blender and blend until mint is smooth and finely chopped. Place softened cream cheese into mixing bowl and beat with mixer. Slowly add mint mixture. Blend on low speed for 1 minute. Increase speed to high and blend for additional 3 minutes. Whip cream until stiff. Gently fold whipped cream into cheese cake mixture Transfer mousse into a piping bag or a gallon size resealable bag. Chill for 30 minutes to 1 hour in refrigerator. Pipe into mini parfait glasses or shot glasses. Garnish with mint leaf, slice of lime or leftover cookie crumbs.