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Raspberry Cream Cheese Cupcakes

These amazing little cupcakes are like miniature no-bake cheesecakes. You can also use frozen raspberries.

William Anatooskin

Ingredients
Serves: 12 

  • 3/4 cup (65g) digestive biscuit crumbs
  • 1/4 cup (25g) chopped pecans
  • 45g butter, melted
  • 3/4 cup (90g) fresh raspberries, crushed
  • 110g cream cheese
  • 300ml sweetened condensed milk
  • 75g whipped cream

Directions
Preparation:15min  ›  Extra time:5hours chilling  ›  Ready in:5hours15min 

  1. Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine biscuit crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
  2. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped cream.
  3. Spoon evenly into baking cups. 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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