About this recipe:Similar to no bake cheesecakes, these raspberry cupcakes are made with a biscuit base and topped with a raspberry and cream cheese mixture, before being frozen. Serve with fresh raspberries, if desired.
Makes: 12 cupcakes
65g Hobnobs® biscuits, crushed into crumbs
3 tablespoons melted butter
90g fresh raspberries, crushed
115g cream cheese
200ml sweetened condensed milk
125ml double cream, whipped
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Line a 12 hole muffin tin with paper cases. In a medium bowl, combine biscuit crumbs, crushed pecans and melted butter, mixing well to blend. Spoon mixture evenly into the 12 hole prepared muffin tin. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
Beat cream cheese until fluffy. Add condensed milk and 2/3 of the raspberry puree and mix until well blended. Fold in whipped cream.
Spoon evenly into muffin tin bases. Freeze for at least 5 hours. When ready to serve, remove paper cases and place onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Feel free to substitute in frozen raspberries. Thaw them first and drain off a little of the liquid before pureeing.