Raspberry Cheesecake Cupcakes

    Raspberry Cheesecake Cupcakes


    119 people made this

    About this recipe: Mini no-bake cheesecakes served like cupcakes! Enjoyed by everyone, especially during the summer when you can use fresh raspberries.

    Makes: 12 cupcakes

    • 75g digestive biscuits, crushed into crumbs
    • 25g chopped pecans
    • 3 tablespoons melted butter
    • 100g fresh or frozen raspberries, pureed
    • 110g cream cheese
    • 300ml sweetened condensed milk
    • 75ml stiff whipped cream

    Prep:15min  ›  Extra time:4hr chilling  ›  Ready in:4hr15min 

    1. Line a 12 hole muffin pan with paper bun cases. In a medium bowl, combine digestive biscuit crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into the 12 paper cases. Press mixture with a spoon to firm up the base.
    2. Beat cream cheese until fluffy. Add condensed milk and 1/2 of the raspberry puree and mix until well blended. Fold in whipped cream.
    3. Spoon evenly on top of bases. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

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