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
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Method Prep:15min › Extra time:4hr chilling › Ready in:4hr15min
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.
Beat cream cheese until fluffy. Add condensed milk and 1/2 of the raspberry puree and mix until well blended. Fold in whipped cream.
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.