Frozen Raspberry Cupcakes

Frozen Raspberry Cupcakes


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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

Prep:15min  ›  Cook:20min  ›  Extra time:5hr freezing  ›  Ready in:5hr35min 

  1. 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.
  2. Beat cream cheese until fluffy. Add condensed milk and 2/3 of the raspberry puree and mix until well blended. Fold in whipped cream.
  3. 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.

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