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

    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

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

    1. Line a cupcake tray with patty cups. Melt butter in a saucepan being careful not to boil.
    2. In a blender or food processor puree raspberries then set aside.
    3. In a medium bowl combine biscuit crumbs, pecans and margarine then mix well to blend.
    4. Spoon the mixture evenly into the patty cups then press the mixture with a spoon to create the cheesecake base.
    5. 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.
    6. 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.

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