These amazing little cupcakes are like miniature no-bake cheesecakes. You can also use frozen raspberries.
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
Preparation:15min › Extra time:5hours chilling › Ready in:5hours15min
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.
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.
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.