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. ---------------------------------------------------------------------------
Nutrition
Ingredients
