Raspberry Cream Cheese Cupcakes

    Raspberry Cream Cheese Cupcakes

    (116)
    34saves
    5hours15min


    120 people made this

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

    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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    Reviews and Ratings
    Global Ratings:
    (116)

    Reviews in English (115)

    by
    57

    Very good, very refreshing summer dessert! I like this one because it is easy to lighten it up by using fat free sweetened condensed milk, fat free whipped cream, and light cream cheese. A tip to others, be sure to keep this frozen at all times you are not serving, because it thaws quickly!!! And the raspberry puree is wonderful and smooth if you take the time to push it through a sieve to get rid of the seeds. It makes a little more work, but it is worth it!  -  18 Aug 2008  (Review from Allrecipes USA and Canada)

    by
    49

    Like individual raspberry ice cream treats, only better! Delicious! I also made this recipe with 1/2 c red raspberry jam and 1-1/2 tsp lemon juice (to replace the raspberry puree), and I reduced the condensed milk to 1/2 c to reduce sweetness. Turned out great. For the sauce on top, I used 1/3 rapsberry jam, 1 tsp lemon juice, and 1 tsp water.  -  09 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    29

    This recipe was delicious and very easy. I didn't have rasberries, so I made it plain and topped them with store bought strawberries and the its' syrup. My only complaint is that they don't travel well at all. My only suggestion is to either not go far with them or serve them right out of the freezer as they will melt. Overall, everyone loved them.  -  25 Aug 2004  (Review from Allrecipes USA and Canada)

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