2 packets frozen mini pastry shells/cups (24 shells/cups in total)
24 small mint leaves
Directions Preparation:20min › Extra time:1hour › Ready in:1hour20min
Stir the cream cheese and sugar in a small bowl with a whisk until smooth. Fold whipped cream and rum into the cream cheese mixture. Refrigerate for 1 hour. Remove pastry shells from packets. Spoon about 1 heaped teaspoon of the cream cheese mixture into each crust. Top with the raspberry and mint leaf. Serve.