Gluten Free Raspberry Cupcakes
5 hours 15 minutes
Using your favourite gluten free biscuits, you can add your own twist to these amazing little cheesecake cupcakes. They are like miniature no-bake cheesecakes. Make things simple and use frozen raspberries.
2 people made this
Ingredients
Serves: 12
- 3/4 cup gluten free sweet biscuit, crumbed
- 1/4 cup chopped pecans
- 50g butter, melted
- 3/4 cup (90g) raspberries, fresh or frozen, crushed
- 100g cream cheese
- 1 tin (300ml) sweetened condensed milk
- 80g whipped cream
Directions
Preparation:15min ›
Extra time:5hours chilling ›
Ready in:5hours15min
- Line a cupcake tray with patty cups. Melt butter in a saucepan being careful not to boil.
- In a blender or food processor puree raspberries then set aside.
- In a medium bowl combine biscuit crumbs, pecans and margarine then mix well to blend.
- Spoon the mixture evenly into the patty cups then press the mixture with a spoon to create the cheesecake base.
- In a large bowl whisk the cream cheese until fluffy then add the condensed milk and 1/2 cup of the raspberry puree. Mix until well blended then fold in the whipped cream.
- Spoon evenly onto the cheesecake crumb bases. Freeze for at least 5 hours. When ready to serve remove paper liners. Invert onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
