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.
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.